Pumpkin Pecan Banana Bread

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Pumpkin Pecan Banana Bread is moist and flavorful, made healthier by replacing most of the butter with lots of bananas, pumpkin puree and apple sauce.

So moist and flavorful, this bread is made light by replacing butter with lots of bananas, pumpkin and apple sauce.
Pumpkin Pecan Banana Bread

Madison, my youngest daughter LOVES banana bread, so I bake it quite often just for her. I was curious how she would feel if I added pumpkin and pumpkin spice to her favorite banana bread – well she loved it!! I used gluten-free flour as a test because I already know all-purpose and white whole wheat flours work and the results were great (she had not idea). You can see more pumpkin recipes here.

This recipe makes two loaves, you can halve the recipe if you wish to make one, or even make them as muffins by reducing the bake time.

Quick breads freeze great for a make ahead breakfast. Let the bread cool before slicing it and then transfer to ziplock bags. You can freeze them up to 3 months. To eat, let it thaw in your bag or pop it in the microwave for a few seconds.

How To Make Pumpkin Pecan Banana Bread

Pumpkin Banana Pecan Bread – made light by swapping most of the butter for pumpkin puree, bananas and apple sauce!
Pumpkin Banana Pecan Bread – made light by swapping most of the butter for pumpkin puree, bananas and apple sauce!
So moist and flavorful, this bread is made light by replacing butter with lots of bananas, pumpkin and apple sauce.
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4.70 from 39 votes
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Pumpkin Banana Pecan Bread

146 Cals 3 Protein 27 Carbs 5 Fats
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Yield: 24 servings (2 loaves)
COURSE: Breakfast, Brunch
CUISINE: American
So moist and flavorful, this bread is made light by replacing butter with lots of bananas, pumpkin and apple sauce.


  • 2-1/2 cups white whole wheat or all-purpose gluten-free flour
  • 1-1/2 tsp baking soda
  • 1-1/2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 tsp salt
  • 4 tbsp butter, softened
  • 1 cup light brown sugar, not packed
  • 4 large egg whites
  • 1-1/2 cup pumpkin puree
  • 1-1/4 cup 3 medium ripe bananas, mashed
  • 1/2 cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • 3 oz 3/4 cup chopped pecans
  • baking spray


  • Preheat oven to 350°. Grease two 8x5 inch loaf pans with baking spray.
  •  In a medium bowl, combine flour, baking soda, pumpkin spice, cinnamon and salt with a wire whisk. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, pumpkin, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.
  • Pour batter into loaf pans and bake on the center rack for 50 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.



Serving: 1slice, Calories: 146kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 116mg, Fiber: 2g, Sugar: 16g
WW Points Plus: 4
Keywords: healthy pumpkin banana bread, Pumpkin Banana Bread, Pumpkin Banana Bread with Pecans, pumpkin banana pecan bread, pumpkin bread

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  1. This was absolutely delicious. We made it before Hurricane Ian and had a delicious snack whenever we needed it! Loved it. 

  2. Overly moist and tastes far more like banana than pumpkin.

  3. Can Splenda brown sugar (or Sweve) be used without altering the texture or cook time of loaf? Looks like a great recipe other than 16g of sugar per slice.

  4. My cake is very wet – not sure if it is undercooked?

  5. I only have one loaf pan.  Would the cooking time change if I used a Bundt pan?

    • I tried this in my large Bundt pan and it cooked perfectly in the 50 minutes noted.

      I only had two bananas and after mashing they were not enough, so I used the rest of the pumpkin to reach the 1 and 1/4 cups.  I also threw in 1/2 cup of raisins.  It’s delicious, great  recipe!  I’ll definitely try it again with the right amount of bananas.

  6. I wasn’t sure about this one but had both brown bananas and leftover pumpkin I wanted to get rid of so I gave it a try.  It was delicious and reminded me of a mellow pumpkin pie flavour.  A big hit in this house. (I left out the nuts so I could send it in lunches to school.)

  7. Any option to replace eggs?

  8. Can you use whole eggs instead of egg whites??? If so how many I assume not 4

  9. Why only egg whites and not the whole egg?

  10. Love this recipe! Not too sweet and great consistency.

  11. Can you use dark brown sugar instead of light?

  12. Delicious bread! The consistency was perfect, not dense and chewy like some recipes I’ve tried that reduce the fat and add bananas, applesauce and here, pumpkin into the mix. Not very sweet but very satisfying with a cup of coffee or tea. And tastes good with a little neufchatel cheese on top.

  13. Very good. I baked half in a loaf pan and half in a muffin tin. The muffins went into the freezer. The muffins baked for 30 min.

  14. LOVE this recipe, make 1 loaf of bread & the other half muffins. It never lasts long!
    Thanks for your yummy recipes, Gina 🙂

  15. I have whole wheat flour. How much should I use for this recipe? Thanks!

  16. My 5 year old grandson requests that I make this bread for him all the time. I have to leave the nuts out when I bake it for him, because he doesn’t like nuts, but otherwise I follow the recipe exactly. I have used frozen bananas and fresh ones, and both seem to work out. I also use fresh pumpkin rather than canned. I often bake it 5 minutes longer, but it always turns out perfect. I have even frozen individual slices for me. A really good recipe!

  17. Do you have a cook book in print?

  18. Delicious x 10!

  19. I follow pretty much as written except 1 whole egg, 3 egg whites(a yolk fell in the batter because I was too lazy to crack the eggs separately) and 1/3 c applesauce. Made 24 beautiful muffins. For fun I topped each one with a half pecan!

  20. Sounds SO tasty!  Would using (unbleached) AP Flour affect this in any way?  We’re not GF, but it seems that all of a sudden a lrg. portion of the population has ‘somehow’ developed Celiac Disease-LOL!