The Ultimate Banana Pumpkin Bread: Moist, Delicious, and Easy to Make!

Fall is in the air, and that means it’s time for cozy baking projects! What could be better than combining the sweet, comforting flavors of banana bread with the warm, spicy notes of pumpkin bread? This banana pumpkin bread recipe is incredibly moist, packed with flavor, and surprisingly easy to make. It’s perfect for a weekend brunch, a delightful afternoon snack, or a thoughtful homemade gift.

Why This Banana Pumpkin Bread Recipe is the Best

There are countless banana and pumpkin bread recipes out there, but this one stands out for a few key reasons:

• Moisture Overload: The combination of ripe bananas, pumpkin puree, and oil ensures an incredibly moist bread that stays fresh for days.
• Perfect Spice Blend: A carefully balanced blend of cinnamon, nutmeg, cloves, and ginger creates a warm and inviting aroma and flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers.
• Customizable: Feel free to add your favorite mix-ins, such as chocolate chips, chopped nuts, or dried cranberries.
• Freezer-Friendly: Bake a loaf or two and freeze them for later. This banana pumpkin bread thaws beautifully and tastes just as delicious as fresh.

Ingredients You’ll Need

Before you start baking, gather all of your ingredients. This will make the process smoother and more enjoyable.

• All-Purpose Flour: 3 cups (360g)
• Baking Soda: 1 teaspoon
• Baking Powder: 1 teaspoon
• Ground Cinnamon: 1 teaspoon
• Ground Nutmeg: ½ teaspoon
• Ground Cloves: ¼ teaspoon
• Ground Ginger: ¼ teaspoon
• Salt: ½ teaspoon
• Unsalted Butter: ½ cup (113g), softened
• Granulated Sugar: 1 cup (200g)
• Brown Sugar: ½ cup (100g), packed
• Eggs: 2 large
• Mashed Ripe Bananas: 1 cup (about 2-3 medium bananas)
• Pumpkin Puree: 1 cup (not pumpkin pie filling)
• Vegetable Oil: ½ cup
• Vanilla Extract: 1 teaspoon
• Optional Mix-Ins: Chocolate chips, chopped nuts, dried cranberries, etc. (½ – 1 cup)

Ingredient Notes and Substitutions

• Flour: All-purpose flour works best for this recipe. You can substitute with a 1:1 gluten-free flour blend for a gluten-free version.
• Spices: Adjust the spice amounts to your preference. If you don’t have all the spices, you can use 1 ½ teaspoons of pumpkin pie spice.
• Sugar: Using a combination of granulated and brown sugar adds depth of flavor and moisture. You can use all granulated sugar if you prefer, but the bread will be slightly less moist.
• Bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Overripe bananas with brown spots are ideal.
• Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Oil: Vegetable oil, canola oil, or coconut oil (melted) can be used. Oil contributes to the bread’s moistness.
• Mix-Ins: Get creative with your mix-ins! Chocolate chips (semi-sweet, milk, or dark), chopped walnuts or pecans, dried cranberries, or even a swirl of cream cheese frosting can add extra flavor and texture.

Equipment You’ll Need

• Loaf Pan: 9×5 inch loaf pan
• Mixing Bowls: Large and medium mixing bowls
• Whisk
• Spatula
• Measuring Cups and Spoons
• Electric Mixer: Hand mixer or stand mixer (optional, but helpful)
• Wire Rack
• Parchment Paper (optional): For easy removal of the bread from the pan.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking!

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or butter. For easier removal, you can line the pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the bread out easily after baking.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Whisk until all the ingredients are well combined. This ensures that the baking powder and baking soda are evenly distributed, which will help the bread rise properly.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer (or by hand with a sturdy spoon). Beat until the mixture is light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, which contributes to a tender crumb.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one. This helps to create a smooth batter. Beat in the vanilla extract.

Step 5: Mix in Wet Ingredients

In a separate bowl, mash the ripe bananas with a fork until they are mostly smooth. Add the pumpkin puree and vegetable oil to the mashed bananas and mix until combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread. Mix until the flour streaks disappear.

Step 7: Add Mix-Ins (Optional)

If you’re using any mix-ins, such as chocolate chips, chopped nuts, or dried cranberries, gently fold them into the batter using a spatula. Distribute the mix-ins evenly throughout the batter.

Step 8: Pour Batter into Pan

Pour the batter into the prepared loaf pan and spread it evenly. You can use a spatula to smooth the top of the batter.

Step 9: Bake

Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The baking time may vary depending on your oven. Start checking for doneness around 55 minutes.

Step 10: Cool

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If you lined the pan with parchment paper, you can lift the bread out using the overhang. Cooling the bread completely before slicing prevents it from crumbling.

Tips for Perfect Banana Pumpkin Bread

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be. Overripe bananas with brown spots are ideal.
• Don’t Overmix: Overmixing the batter can lead to a tough bread. Mix until the flour streaks disappear.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done.
• Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
• Store Properly: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freeze for Later: Banana pumpkin bread freezes well. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Variations and Additions

This banana pumpkin bread recipe is delicious as is, but it’s also easy to customize to your liking. Here are a few ideas:

• Chocolate Chip Banana Pumpkin Bread: Add ½ – 1 cup of chocolate chips (semi-sweet, milk, or dark) to the batter.
• Nutty Banana Pumpkin Bread: Add ½ – 1 cup of chopped walnuts, pecans, or almonds to the batter.
• Cranberry Banana Pumpkin Bread: Add ½ – 1 cup of dried cranberries to the batter.
• Cream Cheese Swirl Banana Pumpkin Bread: Prepare a simple cream cheese frosting (4 ounces softened cream cheese, ¼ cup powdered sugar, ½ teaspoon vanilla extract). Swirl the frosting into the batter before baking.
• Spiced Glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and ½ teaspoon cinnamon. Drizzle the glaze over the cooled bread.
• Pumpkin Pie Spice: Substitute the individual spices with 1 ½ teaspoons of pumpkin pie spice.
• Gluten-Free Banana Pumpkin Bread: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
• Mini Banana Pumpkin Bread Loaves: Divide the batter into mini loaf pans and bake for a shorter time (about 30-40 minutes).

Serving Suggestions

Banana pumpkin bread is delicious on its own, but here are a few serving suggestions to elevate your experience:

• Warm with Butter: Slice a piece of bread and spread it with softened butter.
• Toasted: Toast a slice of bread and top it with cream cheese or nut butter.
• With a Dollop of Yogurt: Serve a slice of bread with a dollop of Greek yogurt or whipped cream.
• With a Cup of Coffee or Tea: Enjoy a slice of bread with your favorite hot beverage.
• As a Dessert: Serve a slice of bread with a scoop of vanilla ice cream.

Troubleshooting

• Bread is dry: Make sure you’re using enough oil and ripe bananas. Don’t overbake the bread.
• Bread is gummy: Make sure you’re measuring the flour accurately. Don’t overmix the batter.
• Bread is sinking in the middle: This could be due to underbaking. Make sure the bread is fully cooked before removing it from the oven.
• Bread is not rising: Make sure your baking powder and baking soda are fresh. Don’t overmix the batter.

Banana Pumpkin Bread Recipe

Here’s the full recipe for easy reference:

Yields: 1 loaf
Prep time: 15 minutes
Cook time: 55-70 minutes

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2-3 medium)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• Optional: ½ – 1 cup chocolate chips, chopped nuts, dried cranberries, etc.

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla.
5. In a separate bowl, combine mashed bananas, pumpkin puree, and oil.
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
7. Fold in chocolate chips, nuts, or dried cranberries if desired.
8. Pour batter into prepared pan.
9. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy!

This banana pumpkin bread is a delicious and comforting treat that’s perfect for fall. Whether you’re enjoying it for breakfast, a snack, or dessert, it’s sure to be a hit. Happy baking!

If you try this recipe, be sure to leave a comment below and let me know how it turned out! I’d love to hear your feedback and any variations you tried.