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Pumpkin Banana Bread Recipe

Pumpkin Banana Bread Recipe
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★★★★★

5 from 17 reviews

This Pumpkin Banana Bread is a moist, flavorful combination of ripe bananas and pumpkin puree spiced with cinnamon, nutmeg, and cloves. Perfectly textured with a tender crumb and optional crunchy nuts, it’s a cozy treat ideal for breakfast or a comforting snack during fall and winter. Easy to make and delightfully aromatic, it bakes up golden and inviting.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2–3 bananas)
  • 1 cup pumpkin puree (not pumpkin pie filling)

Optional Ingredients

  • ½ cup chopped walnuts or pecans

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until thoroughly mixed and lump-free. Set aside.
  2. Cream Butter and Sugars: In a separate large bowl or stand mixer bowl, cream the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
  4. Incorporate Banana and Pumpkin: Mix in the mashed ripe banana and pumpkin puree until just combined, being careful not to overmix to maintain a tender bread texture.
  5. Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing gently until just combined. A few streaks of flour remaining is acceptable; avoid overmixing.
  6. Add Nuts (Optional): Fold in chopped walnuts or pecans gently if using, for added crunch and flavor.
  7. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper with an overhang for easy bread removal.
  8. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top gently.
  9. Bake: Bake in the preheated oven for 55-70 minutes, checking doneness with a wooden skewer inserted in the center—it should come out clean or with a few moist crumbs by 55 minutes. Adjust time as necessary based on your oven.
  10. Cool in Pan: Allow the bread to cool in the pan for 10-15 minutes before removing it using the parchment overhang or by careful inversion. Transfer to a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Avoid overmixing once dry ingredients are added to keep the bread tender.
  • Cooling the bread completely before slicing prevents it from becoming crumbly.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pumpkin banana bread, fall bread recipe, spiced banana bread, pumpkin puree bread, easy banana bread, holiday baking

Find it online: https://amayaharis.com/pumpkin-banana-bread-recipe/