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Freshly baked Pumpkin Banana Bread cooling on a wire rack with a golden crust.

Pumpkin Banana Bread: Easy, Delicious Fall Quick Bread

Enjoy the ultimate fall treat with this Pumpkin Banana Bread! A moist, flavorful quick bread that combines the earthy richness of pumpkin with the natural sweetness of bananas. Perfect for breakfast, snacks, or dessert, this easy recipe is versatile and packed with seasonal ingredients. Add your favorite mix-ins like walnuts or chocolate chips for a personal touch.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 12 Slices
Calories 213 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs at room temperature
  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas about 2 medium bananas
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Combine Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil until smooth.
  • Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.
  • Incorporate Pumpkin and Banana: Stir in the pumpkin puree, mashed bananas, and vanilla extract until the mixture is well combined.
  • Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Add Optional Mix-ins: If desired, fold in the chopped walnuts or chocolate chips.
  • Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake: Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Remove from the oven and let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Freshly baked Pumpkin Banana Bread cooling on a wire rack with a golden crust.
Pumpkin Banana Bread: Easy, Delicious Fall Quick Bread

Notes

Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
Vegan Option: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and replace vegetable oil with coconut oil.
Optional Toppings: Sprinkle pumpkin seeds, chopped nuts, or cinnamon sugar on top before baking.

Nutrition

Serving: 1SliceCalories: 213kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 192mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 3178IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Banana Pumpkin Bread, Easy Fall Baking, Fall Quick Bread Recipe, Moist Pumpkin Bread, Pumpkin Bread Recipe
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