Amazing Foolproof Pumpkin Banana Bread

I remember moving to the U.S. and craving the warm, cozy flavors of home. This pumpkin banana bread became my go-to—a perfect blend of sweet banana and pumpkin spice that’s both comforting and easy to make. Over time, I perfected this foolproof recipe so you can enjoy the best of both worlds with zero kitchen stress.

Why You’ll Love This Foolproof Pumpkin Banana Bread

• Incredibly moist texture thanks to the combination of pumpkin puree and oil
• Uses simple pantry staples you probably already have on hand
• Beginner-friendly with clear, step-by-step instructions to boost your baking confidence
• Perfect balance of warm spices and natural banana sweetness for comforting flavor
• Optional nuts for added crunch without complicating the recipe

Essential Tools & Equipment

• 9×5 inch loaf pan: Ensures the bread bakes evenly and holds its shape.
• Mixing bowls (medium and large): For separating wet and dry ingredients, essential for the muffin method.
• Whisk: Helps incorporate air into your wet ingredients and evenly blends the spices in dry ingredients.
• Rubber spatula or wooden spoon: Ideal for folding ingredients gently, preventing overmixing and creating a tender crumb.

A Quick Note on the Key Ingredients for Pumpkin Banana Bread

• Vegetable oil keeps the bread moist and tender without the heaviness butter can add.
• Canned pumpkin puree is key—it provides moisture and spice without extra sweetness or spices like pumpkin pie filling would.
• Overripe bananas bring natural sweetness and moisture, making the bread rich and flavorful with no added effort.
• Pumpkin pie spice blends cinnamon, nutmeg, and cloves to create that unmistakable fall warmth.

How to Make The Best Pumpkin Banana Bread

Baking can seem intimidating, but this recipe uses the muffin method—a simple technique that combines wet and dry ingredients separately before gently mixing them together. This keeps your bread tender and light, perfect if you’re newer to baking or just want a no-fail recipe.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice*
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium bananas (mashed)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup chopped walnuts (optional)

*See section below on how to make your own pumpkin pie spice if you don’t have any.

Instructions

1. Preheat the oven to 350°F and prepare your pan. Grease and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal.
2. Whisk the dry ingredients together. In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This evenly distributes the leavening agents and spices.
3. Mix the wet ingredients until smooth. In a large bowl, whisk the vegetable oil, sugar, brown sugar, eggs, and vanilla extract until no lumps remain, creating a uniform base.
4. Stir in mashed bananas and pumpkin puree. Adding these now helps blend natural sweetness and moisture into the batter.
5. Gently fold the flour mixture into the wet ingredients. Use a rubber spatula or wooden spoon to mix just until combined; a few lumps are fine. Overmixing will make the bread tough. Then fold in the chopped walnuts if using.
6. Pour batter into the prepared pan and bake. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the top feels firm when touched—your loaf should not wobble when nudged.

Pro Tips for Success

• Mash bananas with a fork for some texture or a hand mixer for a smoother result.
• Your batter should be thick but scoopable; too runny means overripe bananas or too much liquid.
• When folding in dry ingredients, stop mixing as soon as you see no more flour streaks to keep the bread tender.
• Check doneness by pressing the top gently—it should spring back, indicating the interior is cooked.

Troubleshooting Your Pumpkin Banana Bread

Variations and Delicious Add-ins

• Chocolate Chip Pumpkin Banana Bread: Toss 1 cup of semi-sweet chocolate chips with 1 tsp flour to keep them from sinking, then fold in at the end of mixing.
• Nutty Pumpkin Banana Bread: Use walnuts or pecans for added crunch by gently folding 1/2 cup into the batter.
• Holiday Twist: Add 1/4 cup dried cranberries for holiday flavor or chopped dates for texture.

Simple Toppings: Streusel & Cream Cheese Glaze

Streusel Topping: Mix 1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter cut into cubes. Sprinkle on top before baking for a crunchy, sweet finish.

Cream Cheese Glaze: Whisk together 4 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Drizzle on cooled bread for a tangy, creamy contrast.

Dietary Modifications (For Your Best Pumpkin Banana Bread)

Don’t Have Pumpkin Pie Spice? Make Your Own!

Mix together:

• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon ground allspice (or cloves if preferred)

Store in an airtight container and use as a 2 teaspoon substitute in your recipe.

How to Store and Freeze Your Pumpkin Banana Bread

Store your pumpkin banana bread at room temperature for 3-4 days in an airtight container. For longer storage, wrap the whole loaf tightly in plastic wrap, then foil, and freeze up to 3 months. To thaw, leave wrapped at room temperature for a few hours or overnight for that fresh-baked taste.

What to Serve with Pumpkin Banana Bread

Enjoy a warm slice with a pat of butter, spread of cream cheese, or a drizzle of honey. It pairs beautifully with a cup of coffee or tea. For a special treat, use thick slices to make pumpkin banana bread French toast.

Pumpkin Banana Bread

Moist, warmly spiced pumpkin banana bread that bakes up tender and fragrant—perfect for breakfast or snacking. Ripe bananas and pumpkin puree keep it soft and flavorful, with optional walnuts for crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Calories: 308

Ingredients Equipment Method Notes

Ingredients

  

Batter

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice or make your own blend
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium bananas mashed
• 1 cup canned pumpkin puree not pumpkin pie filling
• 1/2 cup walnuts chopped, optional

Equipment

• Oven
• 9×5-inch loaf pan
• Mixing bowl (large)
• Mixing bowl (medium)
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups
• Measuring spoons
• Cooling rack
• Toothpick

Method

 

Instructions

1. Preheat oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
3. In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Stir in the mashed bananas and pumpkin puree until combined.
5. Fold the dry ingredients into the wet just until no dry streaks remain; fold in walnuts if using.
6. Pour batter into the pan and bake 50–60 minutes until a toothpick comes out clean and the top is firm with no wobble. Cool before slicing.

Notes

Use very ripe bananas for maximum sweetness and moisture. Ensure you’re using plain pumpkin puree, not pumpkin pie filling. Don’t overmix once you add the dry ingredients—mix just until combined for a tender crumb. If the top browns too quickly, tent loosely with foil during the last 15 minutes. Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to finish cooling before slicing. Optional nuts will increase calories and fat; chocolate chips are a tasty alternative. Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.

Frequently Asked Questions