Pumpkin Banana Bread

This healthy Pumpkin Banana Bread combines all the spiced flavors of fall in a moist cozy loaf. Made with ripe bananas, pumpkin puree and no oil, this easy one-bowl recipe is perfect for quick breakfasts and afternoon snacks.

Banana and pumpkin bread together – this may be the best of both worlds! Every year as Fall kicks in, my cravings for pumpkin, apple cinnamon and banana desserts go through the roof. If you visit us on any Autumn day, you’ll find at least a batch of banana bread muffins or healthy pumpkin muffins – if not both.

This banana pumpkin bread recipe is the perfect combination of my oatmeal banana bread and my pumpkin chocolate chip bread. Since it is a quick bread, it also reminds me of my oat bread recipe. Moist and indulgent, it brings together all the warm spiced flavors of fall into one. The result is a loaf that you won’t be able to resist, already its delicious smell is addictive.

Pumpkin banana bread ingredients

Here is all you need to make a healthy banana bread with pumpkin. You can find the precise ingredient quantities in the recipe card at the end, while the most common replacements are provided in the following section.

• Bananas – Use 2 ripe bananas of medium size, those speckled bananas with brown spots all over their peel. I measured them after mashing, and in total they weighted 7 oz (200g).
• Pumpkin puree – For a healthier loaf, choose 100% pumpkin puree without additional sugar or spices. You can buy it from the grocery store, or make it at home.
• Egg – Be sure that the egg is at room temperature. If you keep it in the fridge, let it sit in the counter for at least 30 minutes before starting.
• Maple syrup – The maple syrup adds natural sweetness, together with ripe bananas and mashed pumpkin. No white sugar or corn syrup here.
• Wholewheat flour – I like baking desserts with wholewheat flour because it is made from whole grains and is unprocessed.
• Almond flour – The combination of wholewheat flour with almond flour adds a delicious nutty flavor and improves the texture of this quick pumpkin bread.
• Baking powder – This will help your loaf rise and get moist.
• Spices – This is a cozy banana bread with pumpkin spice mix, vanilla extract and a pinch of salt to balance sweetness and enhance flavors. For the homemade pumpkin spice mix, you’ll need ground cinnamon, nutmeg, ground ginger and ground cloves.

How to make pumpkin banana bread

Step 1 – Prepare for baking. Heat your oven to 350°F (180°C) and fold a 9×5 (20×10 cm) loaf pan with parchment paper or grease it with oil.

Step 2 – Mix wet ingredients. In a large bowl, mash the bananas then combine with pureed pumpkin, egg, maple syrup, vanilla extract, pumpkin spice mix and a pinch of salt. Stir well until you get a smooth mixture.

Step 3 – Add dry ingredients. Add into the wet mixture whole-wheat flour, almond flour (or more whole-wheat flour) and baking powder. Stir the ingredients together, making sure not to overmix the batter.

Step 4 – Bake. Transfer your pumpkin banana batter to the prepared pan, then bake in hot oven for 30 – 37 minutes. The bread is ready when a toothpick inserted into its center comes out clean. If it is slightly wet or soggy inside, it means that the loaf is still raw and requires some more minutes in the oven.

Recipe variations

• Pumpkin banana nut bread – After mixing, fold through ⅓ cup of chopped walnuts, chopped pecans, or chopped hazelnuts. Transfer to your prepared loaf and top with additional nuts.
• Banana pumpkin chocolate chip bread – Stir in the batter ⅓ cup of mini chocolate chips. I recommend dark chocolate, because it is healthier and lower in sugar. Additionally, you can sprinkle some chocolate chips on top of the bread before baking.
• Sweet banana pumpkin loaf – For extra sweetness, mix in the batter a handful of dried fruits such as raisins, dried cranberries or chopped dates. This addition marries very well with nuts and seeds.
• Pumpkin banana bread muffins – Once you are done mixing, transfer the batter to 12 prepared muffin liners and pop in the oven. One thing to keep in mind is that muffins require less baking time, around 20 – 25 minutes.
• Mini pumpkin banana loaves – Pour the batter into mini loaf pans and bake a batch of mini breads. They are perfect as a single serve breakfast, or as a holiday gift this fall.

Storage directions

This spiced breakfast bread tastes even more delicious on day two and day three, especially if stored in the fridge. That’s why this recipe is great for make-ahead breakfasts, snacks on the go, and meal prep.

• To store. Let the loaf cool completely to room temperature, then transfer it to an airtight container. The container will keep it protected from humidity. At room temperature it will last for up to 3 days, in the fridge it will stay fresh for up to 5 days.
• To freeze. After it has cooled completely, wrap it in aluminum foil or parchment paper and transfer to zipper bags. Place in the freezer, it will last for up to 3 months. Before serving, take out and reheat the desired amount in hot oven or in the microwave.

Serving ideas

Sweet and moist, this banana pumpkin spice bread is already quite indulgent on its own. I usually grab a slice after dinner, and it does its job in satisfying my late-night cravings. But for a more complete experience, I recommend serving it with other foods. For breakfast, we like pairing it with a protein, such as scrambled cottage cheese eggs, egg white bites, or cottage cheese egg bites. As a snack, it goes well with fruit or cinnamon applesauce for more fiber.

The best way to enjoy it, however, is with spreads. Slice your loaf, then spread some natural peanut butter, cream cheese, jam, or whipped cottage cheese on top. And don’t forget a drizzle of maple syrup or honey.

More fall dessert recipes

• Pumpkin chocolate chip bread
• Healthy pumpkin muffins
• Pumpkin oatmeal cookies
• Apple bread
• Apple muffins
• Low calorie banana bread
• Protein banana bread
• Banana bread muffins