Pumpkin Banana Bread

If you’re looking for the best pumpkin bread recipe around – then try this Pumpkin Banana Bread. It’s super moist, filled with pumpkin spice and bananas and is a delicious, easy fall recipe.

Pumpkin Banana Bread Recipe

Banana Pumpkin Bread

Today we’re making this delicious pumpkin banana bread that combines the best of both worlds. It’s the most flavorful banana bread you’ll ever try, and it’s also the moistest & most tender pumpkin bread recipe around. The banana isn’t too potent in this recipe, but it makes this bread very moist and helps enhance the delicious pumpkin spice flavorย that’s perfect for fall.

I don’t know about you, but when fall rolls around I start to crave everything pumpkin. It’s also the best time to start baking because temperatures have cooled down and after a summer with little time in the kitchen – I’m always excited to turn my oven back on. So this fall I kicked off the pumpkin baking with this pumpkin banana bread.

Banana Pumpkin Bread

Tips on Making Pumpkin Banana Bread

I absolutely love making quick bread recipes like this one because they’re so easy and come together in no time. Not to mention all of the delicious pumpkin goodness.

The pumpkin bread is super moist because we’re using oil, 2 eggs, mashed bananas & pumpkin puree. Together, all these ingredients make the bread soft, tender & moist for the perfect texture that’s never greasy or dry.

Then the bread is super flavorful because of the pumpkin puree, brown sugar, pumpkin pie spices & vanilla extract. You can use pumpkin pie spice if you have it on hand – or check out the notes section of the recipe for a substitute. I also added a 1/2 cup chopped walnuts for a little texture. Feel free to skip them if nuts aren’t really your thing. Or substitute them for chocolate chips for an extra decadent pumpkin loaf.

The one thing with quick bread recipes like this one is that they need to bake for a long time. To prevent the sides of the loaf from getting too brown, I recommend using a light colored loaf pan. If you notice that the top of the bread is getting too brown but the middle isn’t baked through yet, you can tent a piece of aluminum foil and place it over top of the loaf while it’s still baking.

Pumpkin Banana Bread Recipe

How to Store Banana Pumpkin Bread

The best way to keep breadย  at its best is to keep it at ROOM TEMP for a day or two, then wrap it up and freeze it! When you’re ready to have some more, let it thaw and heat it up. Top it off with some butter or cinnamon butter and you’re set!!

I absolutely love this pumpkin banana bread because it has the best moist, tender crumb and a delicious pumpkin spice flavor.

For more pumpkin recipes, try these other favorites:

Pumpkin Banana Bread Recipe

4.94 from 15 votes
If you're looking for the best pumpkin bread recipe around - then try this Pumpkin Banana Bread. It's moist, tender, filled with bananas and pumpkin spice, & perfect for fall. 
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 356 kcal
Author Fiona Dowling


  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium bananas , mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped walnuts , optional


  1. Preheat the oven to 350F degrees. Grease and flour a 9x5 inch loaf pan.**

  2. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.

  3. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.

  4. Stir in the mashed bananas & pumpkin puree.

  5. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.

  6. Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. The loaf shouldn't wobble if you nudge the pan.

Recipe Notes

*If you don't have pumpkin pie spice use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger & 1/4 teaspoon nutmeg.

**Make sure to use a 9x5 inch loaf pan. If you use an 8x4 inch loaf pan the batter may overflow.ย 

***Store in an airtight container at room temperature for up to 3 days. Loaf and be frozen for up to 2 months and thawed in the fridge.ย 


Fiona Dowling

My name’s Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

More by Fiona

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Recipe Rating


  1. If using mini loaf pans how much should you fill them and how LOng should you bake them?

    Thank You for sharing your recipe.

  2. 5 stars
    Super yummy and moist! I did tweak it a bit- used white whole wheat flour (just to use it up) and added mini chocolate chips both to the batter and to the top before baking, along with a sprinkling of raw sugar. I love that this is naturally dairy-free without me having to make substitutions. I will definitely save this recipe, as I’m always stuck with some extra pumpkin and brown bananas. Thanks!

  3. 5 stars
    This recipe exceeDed my expectatioNs. It was so moist and deLicioUs. I made it with pUmpkin pie filling and only used 1/2 cup of brown sugar. So good i will make it again for my coworkers and housegueSts. Its a keeper!

  4. 5 stars
    Super moist and tasty. Only had one large banana so added extra pumpkin. Subbed 1/2 of flour with whole wheat. Absolutely delicious!

  5. 5 stars
    Will make this latEr! One time i made Pump soup with pumpkin pie filling lol….. i like your little note about not messing that up