Skinnytaste > Baked Breads and Cakes > Pumpkin Banana Bread

Pumpkin Banana Bread

This post may contain affiliate links. Read my disclosure policy.

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread
Pumpkin Banana Bread

If you love Pumpkin Bread and Banana Bread, you’ll love this combo, the best of both worlds! It’s super moist and a wonderful fall breakfast or snack! We scoffed up half this bread before it got a chance to cool, so good. This would be great topped with some Pumpkin Spiced Cream Cheese! I also have these popular Pumpkin Chocolate Chip Muffins, and Pumpkin Nut Muffins.

Pumpkin Banana Bread

Baking is truly a science. Remaking cakes and breads to make them healthier is not always as easy as remaking soups or casseroles. So, whenever I am experimenting with baking, my fingers are crossed the whole time. This moist pumpkin banana bread recipe turned out delicious. I’ve been sending my daughter to school with some in her lunchbox every day, and it’s been a big hit!

Pumpkin Banana Bread Ingredients

  • Flour: I use all purpose and white whole wheat flour to keep the texture light but with more nutrition. If you don’t have white whole wheat flour, you can swap it with all purpose flour.
  • Baking soda improves the texture and helps the bread rise.
  • Salt balance out the sweetness.
  • Spices: The mix of cinnamon and pumpkin pie spice screams “fall.”
  • Bananas: You want really ripe bananas. They should be more black than yellow – the riper, the better!
  • Pumpkin: Use canned or homemade pumpkin puree.
  • Butter: Two tablespoons add a little fat while keeping the nutrition info in check. You can also use vegan butter.
  • Sugar: I use light brown sugar, but dark would work too.
  • Eggs: One egg white and one whole egg, to cut back on fat.
  • Vanilla Extract for extra flavor
  • Pecans: Swap them with walnuts, or for nut-free pumpkin bread, omit them or sub chocolate chips.

How To Make Pumpkin Banana Bread

  1. Preheat your oven to 325°F and grease a 9” × 5” loaf pan.
  2. In a medium bowl, whisk the flour, baking soda, pumpkin spice, and salt and set aside.
  3. In a large bowl, cream the butter and sugar with an electric mixer.
  4. Add the egg white, egg, bananas, pumpkin, and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.
  5. Add the dry ingredients and nuts (if using), and blend at low speed until combined. Do not overmix.
  6. Pour the batter into the loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the pan cool for at least 20 minutes before slicing. The pumpkin bread should be at room temperature so it doesn’t fall apart when cut.

How to Freeze Pumpkin Banana Bread

Store the banana bread in the fridge for up to five days or freeze it for up to three months. Wrap slices in foil or plastic wrap and put them in a freezer-safe container or bag. To thaw, transfer to the refrigerator or microwave straight from frozen.

Frequently Asked Questions:

Why is my pumpkin bread tough?

If your pumpkin bread turns out tough, the problem is often caused by overmixing the dry and wet ingredients. Stir them just enough so there are no dry spots in the batter.

Can you substitute pumpkin for banana in baking?

Usually, you can substitute pumpkin for banana when baking. However, ripe bananas are sweeter than pumpkin, so your baked goods may turn out less sweet.

How do you know when a pumpkin loaf is done?

It takes about an hour to bake pumpkin bread. Insert a toothpick into the middle of the loaf to check for doneness. When the toothpick comes out clean, the bread is ready.

Can I make pumpkin banana muffins instead of a loaf?

Yes, you can use the batter to make muffins instead of bread. Pour the batter into a lined muffin tin and bake for about 25 minutes at 325°F until a toothpick comes out clean.

Pumpkin Banana Bread batterPumpkin Banana Bread

More Pumpkin Recipes

Your comments are helpful!! If you’ve tried this healthy Pumpkin Banana Bread recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

Pumpkin Banana Bread

4.88 from 24 votes
4
Cals:146.5
Protein:2.7
Carbs:33.3
Fat:2.7
This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.
Course: Breakfast, Brunch, Snack
Cuisine: American
Pumpkin Banana Bread
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Yield: 12 slices
Serving Size: 1 slice

Ingredients

  • baking spray
  • 3/4 cup unbleached all purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin spice
  • 3 medium very ripe medium bananas mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp butter softened
  • 1/2 cup light brown sugar unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans optional

Instructions

  • Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.
  • In a medium bowl, combine flour, baking soda, cinnamon, pumpkin spice and salt with a wire whisk. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer.
  • Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
    Pumpkin Banana Bread batter
  • Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
  • Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 slice, Calories: 146.5 kcal, Carbohydrates: 33.3 g, Protein: 2.7 g, Fat: 2.7 g, Saturated Fat: 1.5 g, Cholesterol: 23 mg, Sodium: 131.5 mg, Fiber: 1.6 g, Sugar: 20 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




192 comments on “Pumpkin Banana Bread”

  1. I love this recipe! It’s my new favorite breakfast. I make them into muffins and add some Lily’s dark chocolate chips. They are so good!

  2. Avatar photo
    Giselle Klein

    Flavor is fantastic except my loaf came out pretty flat. I check all the ingredients & didn’t miss anything. Should there be baking powder in this? Or smaller pan? Pls advise! Thanks.

  3. Avatar photo
    Carolyn Elliott

    I would love to know how many slices are in a loaf of bread so I can calculate the calories in a loaf. It turned out delicious!

    1. Avatar photo
      Carolyn Elliott

      oops sorry I just reread the recipe! 12 slices! I should have known you would be that thorough!

  4. Excellent recipe that I’ve made many times. I usually make it gluten and dairy free and still comes out wonderfully.

  5. Delicious! These are moist and hearty. They’re also sweet without being too sweet thanks to my very ripe bananas. I will say that the pumpkin flavor is very subtle, even with 1 tsp of pumpkin pie spice. I might try this recipe again and increase the canned pumpkin by 1/4 cup. I’m also curious on how the texture would be affected if I were to increase the whole wheat flour.

    I was able to make 9 muffins from this recipe – which was preferable to me because of the single serving size and shorter cooking time. It took about 22 minutes for mine to bake; you can check with a toothpick.

  6. This recipe has become a family favorite- and I always make it gluten and dairy free for my daughter. Have even cut the sugar down and it still is delicious. I add two whole eggs instead of egg whites. Add dairy free chocolate chips. Comes out wonderful every time, no matter how I do it!

  7. Made this for the first time today and it is delicious!! I made it into 12 muffins, so that it was easier to share and also baked a lot quicker (20 minutes). I also mixed in some mini chocolate chips and sprinkled a few on top before baking, and this added just a bit of sweetness that balanced perfectly with the spices!

  8. I made this recipe for the first time today. The bread was good but it tasted a little to gummy inside. Not sure if that is the way it’s suppose to be.

  9. I made this tonight. Made 4 small loaves, added chocolate chips to 2 and raisins to the other 2. Tasted great!

  10. I made this tonight. It is absolutely delicious! Made 4 small loaves, added chocolate chips in 2 and raisins in 2. Tastes great!

  11. This is excellent bread! I made it this morning with my kids and it is delicious! Will make again soon!

  12. Avatar photo
    My Side of Paradise

    What would be a good way to incorporate zucchini into this recipe? I have been looking for a healthy zucchini pumpkin recipe!

  13. I only have two bananas left.. 🙁 Could I use more pumpkin puree in place of my missing banana?