Pumpkin Banana Loaf

Looking for a cozy, comforting, and downright delicious baked good? Say hello to Pumpkin Banana Loaf—the perfect mix of sweet bananas and earthy pumpkin, baked into a moist and tender bread. Whether you enjoy it with your morning coffee or as an afternoon snack, this easy-to-make loaf will become a new favorite in your kitchen. The best part? No fancy equipment needed, just a bowl, a spoon, and a little love!

Why You’ll Love This Recipe

• Super Moist and Soft – The combo of pumpkin and banana keeps it ultra-tender.
• Loaded with Flavor – Warm spices like cinnamon and nutmeg make it irresistible.
• Foolproof & Beginner-Friendly – Simple ingredients, easy steps.
• Customizable – Want nuts? Chocolate chips? Go for it!

Ingredients You’ll Need for Pumpkin Banana Loaf

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Wet Ingredients:

• 2 ripe bananas, mashed
• 1 cup pumpkin puree
• 2 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• ½ cup melted butter or oil

Step-by-Step Cooking Instructions Pumpkin Banana Loaf

Step 1: Prep Your Ingredients

First things first—preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan (or line it with parchment paper for easy cleanup). In a small bowl, mash the bananas until smooth, then mix in the pumpkin puree.

Step 2: Mix the Batter

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk the eggs, brown sugar, vanilla extract, and melted butter until smooth. Slowly add the dry ingredients into the wet mixture, stirring gently. Be careful not to overmix—just stir until everything is combined.

Step 3: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Garnished Final Dish

Want to take it up a notch? Try these finishing touches:

• For a crunch: Sprinkle chopped walnuts or pecans on top before baking.
• For sweetness: Dust with powdered sugar or drizzle with maple glaze.
• For extra indulgence: Serve warm with butter or cream cheese.

FAQs for Pumpkin Banana Loaf

What is the number one mistake made when making banana bread?

The biggest mistake? Overmixing the batter. It makes the loaf dense and tough instead of soft and fluffy. Stir just until the ingredients are combined—lumps are okay!

Can I substitute pumpkin for bananas in banana bread?

Yes, but the taste and texture will change slightly. Pumpkin is less sweet than bananas, so you might need to add a little more sugar to balance the flavor.

What’s the secret to good banana bread?

Using overripe bananas! The darker and spottier, the better. Also, don’t skip the fat (butter or oil)—it keeps the loaf moist and rich.

Why does my pumpkin bread have no flavor?

It could be that you’re not adding enough spices. Cinnamon, nutmeg, and even a pinch of cloves or ginger help enhance the pumpkin’s natural flavor.

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Pumpkin Banana Loaf

Print Recipe

This Pumpkin Banana Loaf is a moist, flavorful, and easy-to-make bread that combines the natural sweetness of bananas with the warm, spiced richness of pumpkin. Perfect for breakfast, snacks, or even dessert, this loaf is packed with fall flavors and can be customized with nuts, chocolate chips, or a drizzle of glaze!

• Author: hillary
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Wet Ingredients:

• 2 ripe bananas, mashed
• 1 cup pumpkin puree
• 2 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• ½ cup melted butter or oil

Instructions

1. Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mash & Mix: In a medium bowl, mash the bananas and mix them with the pumpkin puree.
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Mix Wet Ingredients: In another bowl, whisk the eggs, brown sugar, vanilla extract, and melted butter until smooth.
5. Make the Batter: Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined—don’t overmix!
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Notes

• Storage: Store at room temperature for up to 3 days, or refrigerate for up to a week.

• Freezing: Wrap slices individually and freeze for up to 3 months.

• Customization: Add chopped nuts, chocolate chips, or a cinnamon-sugar topping before baking.

Nutrition

• Serving Size: 1 slice
• Calories: 210 calories per serving
• Sugar: 12g
• Sodium: 180 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 4 g
• Cholesterol: 35mg

Keywords: Pumpkin Banana Loaf, Moist Pumpkin Banana Bread, Fall Baking