If fall had a flavor, it would be wrapped up in a warm slice of this pumpkin banana bread. It’s where cozy pumpkin spice meets rich, moist banana bread in one heavenly loaf that fills your kitchen with that unmistakable aroma of autumn comfort. Think of it as the sweet spot between your favorite banana bread and everything you love about fall baking.

This quick bread recipe is the kind of low-fuss, high-reward bake that makes a crisp weekend morning even cozier. It’s great for breakfast with a cup of coffee, perfect as an afternoon snack, and lovely enough to bring along to fall potlucks or brunches. Plus, it’s freezer-friendly—if it lasts that long!

Why You’ll Fall for This Pumpkin Banana Bread

Pumpkin and banana may not be an everyday duo, but together they create the ultimate moist, rich loaf with a gentle sweetness and the warm kick of pumpkin spice.

Here’s why this loaf deserves a permanent spot in your fall rotation:

Uses overripe bananas you’ve been meaning to use
Full of warm spices and autumn vibes
No mixer needed—just a bowl and spoon
Moist, soft, and flavorful every single time
Stores and freezes beautifully

Ingredients

2 cups (248 g) all-purpose flour
2 tsp (4 g) pumpkin pie spice
¼ tsp (0.5 g) cinnamon
1 tsp (5 g) baking soda
¼ tsp (1 g) baking powder
¼ tsp (1 g) salt
1 cup (200 g) packed brown sugar
½ cup (119 g) vegetable oil
¾ cup (180 g) pumpkin puree
2 medium overripe bananas, mashed
2 large eggs
1 tsp (5 ml) vanilla extract

Instructions

Prep the oven: Preheat to 350°F (175°C). Grease or spray a 9×5-inch loaf pan.
Mix the dry ingredients: In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
Combine wet ingredients: In a large bowl, mix the brown sugar, oil, pumpkin puree, and mashed bananas until smooth.
Add eggs and vanilla: Stir in eggs and vanilla extract until fully incorporated.
Bring it all together: Gradually fold in the dry ingredients. Mix until just combined—don’t overmix.
Bake: Pour the batter into the loaf pan, smooth the top, and bake for 40–50 minutes or until a toothpick comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Tips for the Best Pumpkin Banana Bread

Use very ripe bananas. The browner the better—they add moisture and natural sweetness.
Don’t overmix. Mix just until the flour disappears to keep the bread tender.
Make it yours. Add chopped walnuts, chocolate chips, or a sprinkle of raw sugar on top for extra texture.
Let it rest. The flavor deepens after a day—if you can wait that long.

Why I Love This Recipe

I first made this on a rainy October morning, when I had two spotty bananas, half a can of pumpkin, and a strong craving for something cozy. It was one of those surprise hits—my husband couldn’t stop slicing off “just one more piece,” and my kids begged for it in their lunchboxes.

Now it’s one of those recipes I revisit every fall, especially when I want something that feels homey but is totally fuss-free. It’s become part of our family’s autumn rhythm—right alongside pumpkin carving and way too much apple cider.

Perfect Pairings for Pumpkin Banana Bread

Serve this bread with:

A hot cup of coffee or spiced chai
Cream cheese or a pat of butter (yum!)
A side of yogurt and fruit for breakfast
A scoop of vanilla ice cream for dessert

It’s also great tucked into lunchboxes or wrapped up as a thoughtful fall treat for neighbors and friends.

Storing and Freezing Tips

Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 6 days.

To freeze, wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw on the counter or reheat slices in the microwave for 20–30 seconds.

FAQs

Can I use canned pumpkin pie filling?

Nope—stick with plain pumpkin puree. Pie filling has added sugar and spices that can throw off the flavor.

Can I make this gluten-free?

Yes! Just use your favorite 1:1 gluten-free baking flour.

Can I use less sugar?

You can reduce the brown sugar slightly, but keep at least ¾ cup to retain moisture and flavor.

Can I make this into muffins?

Yes! Divide into muffin tins and bake for 18–22 minutes at 350°F.

Bake Up Some Fall Magic

This pumpkin banana bread brings together the best of two comfort food classics in one moist, warmly spiced loaf. It’s a love letter to fall, banana bread, and those quiet, cozy moments in the kitchen.

Whether you’re baking for your family, your coworkers, or just yourself (because you deserve it!), this recipe is one you’ll want to come back to all season long. Happy baking!

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