Pumpkin Banana Bread

This incredibly moist pumpkin banana bread is an easy, healthy, quick bread recipe! It all comes together with a whisk and bakes into a soft, spiced pumpkin loaf that stays moist for over a week!

This will be the most moist and tender quick bread that you will ever have! It has all the powerhouses that create a moist and tender texture: brown sugar, coconut oil, pumpkin, and banana. 

It is a healthier version of my signature moist banana bread recipe, plus pumpkin bread and pumpkin coffee cake, all in one! 

This pumpkin banana bread recipe is perfect to make for a quick breakfast or easy afternoon snack. Come fall, I always have this bread and these apple crisp energy bites in my freezer. 

Ingredients & Substitutions

• All-Purpose Flour: All-purpose flour has the perfect amount of gluten to create a light and tender crumb. You can substitute whole wheat or buckwheat flour for additional nutrition and flavor, like I do in my vegan chocolate chip banana bread.  
• Ground Cinnamon, Ginger, Nutmeg, Allspice, and Clove: All of these spices come together to create a perfectly spiced quick bread. You can also substitute 2 ¾ teaspoons of my pumpkin spice recipe or this apple pie spice. 
• Ripe Bananas: In an ideal world, I choose bananas that are just beginning to spot. This is the peak banana flavor for both pumpkin banana bread and banana brownies. 
• Pumpkin Puree: I use Libby’s pumpkin puree because it is consistent, and that is what I use to develop all my recipes. Use whichever brand you prefer. 
• Coconut Oil: I use organic extra virgin coconut oil in quick breads because it makes a moist, tender crumb and has all the added health benefits. Winning. You can substitute canola oil or vegetable oil. You can also use olive oil, but it will impart a flavor. I suggest saving it for this pumpkin olive oil cake. 

See the recipe card for full information on ingredients and quantities.

Variations for Pumpkin Banana Bread

• Adorn with a buttercream or streusel. Top with a cream cheese buttercream frosting, or a decadent maple cream cheese frosting made with salted maple caramel sauce. It would also be scrumptious with a cinnamon streusel topping from this banana crumb bread.  
• Super healthy pumpkin banana bread. Substitute the all-purpose flour for 1 ¾ cups (255g) whole wheat flour or gluten-free all-purpose flour. I added ½ cup unsweetened almond milk to the batter with the wet ingredients because whole wheat flour needs more hydration than all-purpose flour. 
• You can also substitute the brown sugar for ½ cup (85g) date sugar. 
• Add your favorite mix-ins. Fold in some pecans or walnuts for a crunchy addition. Try adding dark or milk chocolate chips for a decadent treat. It would also be delightful with dried cranberries or cherries. 

How to Make Pumpkin Banana Bread

Use these instructions to make this perfectly spiced pumpkin banana bread! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 350°F conventional (no fan) and spray a 1-pound loaf pan with non-stick cooking spray or brush with butter. 

For easy removal, line the pan with a sheet of parchment paper with overhang and use mini binder clips to hold the flaps in place while baking to prevent them from falling onto your loaf.  

Step 2: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices (photo 1). 

Step 3: Whisk wet ingredients. In a separate large mixing bowl, whisk together the bananas, pumpkin, oil, sugar, eggs, and vanilla extract (photo 2) until smooth and homogenous. 

If your bananas aren’t super ripe, mash them before adding in the pumpkin and oil to prevent large clumps. 

Step 4: Add the flour mixture to the bowl with the wet ingredients and fold in with a rubber or silicone spatula just to combine. 

Step 5: Bake the loaf. Pour into the prepared pan and smooth out the top with your spatula (photo 3). Bake until a cake tester or toothpick comes out clean. It will take 45 minutes to an hour (photo 4). 

Step 6: Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely before slicing. 

Recipe FAQs 

Before You Go

I hope you enjoyed this autumnal quick bread recipe. Check out our other delicious pumpkin dessert recipes like this creamy pumpkin cheesecake or these delightful pumpkin cream cheese muffins!