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This moist pumpkin banana bread is the BEST!! It’s filled with pumpkin spice and bananas for a delicious, easy fall recipe.
I love all pumpkin recipes! Pumpkin Bread, Pumpkin Muffin Top, and Pumpkin Bubble Bread help me get my fill, but this pumpkin banana bread is also a must. It is soft, tender & super flavorful!!
The Best of Both Worlds!
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 I’m always excited to turn my oven back on.
This fall, I kicked off the pumpkin baking with this pumpkin banana bread—it combines the best of both worlds! It’s the most flavorful Banana Bread, and 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 flavor that’s perfect for fall.
A Simple Quick Bread
Pumpkin and banana bread is simple and so delicious!
PREP. Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
DRY INGREDIENTS. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
WET INGREDIENTS. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
COMBINE. Stir in the mashed bananas & 1 cup of pumpkin puree. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
BAKE. 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.
Baking alternatives
Banana bread with pumpkin can be made into mini loaves or muffins!
Mini loaves. Make 2-3 mini loaves. (5 ¾ x 3 x 2-in. pan) Bake for 25-30 minutes.
Muffins. Bake batter into muffins. Bake 18-20 minutes.
French Toast. Another delicious way to eat this bread is to make it into French Toast. Since this bread is quite moist you will want to let it dry out before making the delicious breakfast dish.
Variations
Want to change it up? Here are a few suggestions to enhance your pumpkin spice banana bread.
- Use Pumpkin Pie Spice or a substitute.
- Add ½ cup of chopped walnuts for a little texture.
- Add ½ cup mini chocolate chips.
- Toss in dried cranberries or chopped dried apricots.
Ingredient Info
Make the best pumpkin banana bread recipe with these simple ingredient tips and methods.
Room temperature eggs. Eggs at room temperature will mix better with the other ingredients. To quickly bring them to room temperature, place them into a bowl of warm water.
Ripen bananas quickly. This method works for any banana that no longer has any green in the peel. Preheat the oven to 300°F. Line a baking sheet with parchment paper and lay out as many bananas as you wish. Bake for 30-40 minutes and until the peel is completely black and soft.
Allow them to cool before slicing open the peels and mashing the ripened bananas to be used in the recipe. The bananas should be older and soft with a lot of brown spots.
Pumpkin puree. A can of pumpkin is typically 15 oz and contains slightly under 2 cups. This recipe only requires 1 cup of puree. Place the leftover pumpkin puree into a freezer Ziploc and keep it in the freezer for 4-6 months. Thaw and use it in other recipes.
Recipe tips
These tips will ensure the best texture and cook on your easy pumpkin banana bread.
Muffin method. Quick bread utilizes the muffin method; the dry ingredients are mixed together before being added to the wet ingredients. This helps ensure all the ingredients are evenly mixed throughout preventing overmixing.
Prevent over-browning. Quick bread recipes like this one 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, tent a piece of aluminum foil and place it over top of the loaf while it’s still baking.
Storing + Freezing
STORE at room temperature for a day or two.
FREEZE. Wrap banana pumpkin bread and freeze it for up to 3 months.
When you’re ready to have more, let it thaw and heat it up. Top it off with some butter or Cinnamon Butter and you’re set!!
SERVE. This bread is absolutely delicious on its own. Eat it warm, at room temperature, or even chilled from the freezer. Enhance the flavor by spreading a warm slice with butter, adding a layer of peanut butter, or drizzling it with honey. You can toast it as well.
Recipe FAQ
Having a split top is very common when baking quick bread. It happens when the crust forms before the middle of the bread is done expanding.
One of the common reasons for wet bread is that the bread was not baked for long enough. Overfilling your bread pan or using a pan that is too small can result in underbaked bread. Another reason is that too much pumpkin puree or mashed bananas were added.
A medium-sized banana is about 4 ounces and measures between 7-8 inches. Be sure that the bananas are very ripe when using them in this pumpkin banana bread recipe.
For More Pumpkin Breads, Try:
- Pumpkin Streusel Bread
- Pumpkin Bubble Bread
- Pumpkin Bread
- Pumpkin Butterscotch Muffins
- Pumpkin Beignets
Pumpkin Banana Bread Recipe
Ingredients
- 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 vegetable oil
- 1/2 cup 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
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
- In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
- Stir in the mashed bananas & pumpkin puree.
- Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be made into muffins ?
Absolutely! Divide the batter evenly into muffin tins, filling them about 2/3-3/4 of the way full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Already giving it 5 stars but it’s still in the oven. I just know it’ll be good. Batter was the perfect consistency. I used avocado oil instead of vegetable and reduced the amount of white sugar. I also used about 1/2 cup semi-sweet chocolate chips because my family really enjoys chocolate chips in banana and/or pumpkin bread. Can’t wait until it comes out of the oven!
Thanks for giving the recipe a try and for the amazing vote of confidence!
I don’t use sugar can I use maple syrup or honey in place of white and brown sugar ?
Sugar adds both sweetness and structure; substituting it with liquid sweeteners like honey or maple syrup would require ingredient adjustments. As I haven’t tested these changes, I can’t guarantee results for this recipe.
Can I make this in myffins
Love this recipe, the only change I made is replace the oil with melted unsalted butter. It looks turned out so good.
Wow! What an amazing recipe, thank you!
This recipe is really moist and flavorful! I gave it 4 starts only because it didn’t rise very much. Someone else mentioned that their’s didn’t rise at all so I added an additional 1/2 tsp baking powder. Also, I used a mixture of MCT, Canola, and Avocado oils.
For everything else I followed the specific directions. I will make it again!
Thanks for the feedback and giving the recipe a try!
I used recipe as written except for scanting the sugar about 1/4 cup, had to use dark brown instead of light brown sugar as that was all I had. Used homemade, thick pumpkin puree, King Arthur flour, butter for oil, and added the walnuts. All ingredients were fresh as fresh could be, room temp. Had to add 2 TBSP buttermilk (not room temp) as this was more dough than batter, almost too dense to stir. It did not rise, not even a millimeter! Even my baking powder was purchased this week. ARE YOU CERTAIN it isn’t 1 tsp baking powder and 1/2 teaspoon baking soda?
However the flavor and texture has already received husband’s seal of approval. (bit sweet for me) It isn’t dry, crumbly, dense, gummy, wet or any of those things. I did have to cook it 10 extra minutes. He’s spreading it with homemade maple walnut whipped cream cheese.
I used the exact ingredients in the recipe, but in the first batch, I put the batter in a smaller cake pan, and it rose above the pan. I was afraid it was going to spill out into the stove but it didn’t. In the second and third batches I took some from both of the batches and made a tray of cupcakes. It may be an issue with the brand of flour or something like that.
It’s my favorite recipe now, delicious! I used 1 stick butter instead of 1/2 cup vegetable oil. I also used 1cup brown sugar instead of 1/2 cup sugar. The bread turn out soft and moist. It was the first time I used pumpkin pure and highly recommend to follow this recipe. Thanks for sharing it 🙂
Delicious! We added mini chocolate chips and coconut flakes 🩷 baked in a cast iron and it came out amazing
used a pumpkin like squash i had on hand. sprinkled oats on top before putting in oven.. . turned out good
I had some leftover pumpkin from a different recipe, and 2 ripe bananas that I was trying to find a recipe to utilize them in. I didn’t have any oil, so I swapped it out for 1/2C Butter but followed the rest of the recipe to a T. It was perfect! Moist and flavorful! I’ll be writing this one down in “My Favorite Recipes” notebook!
I’ve been making this for the last couple of years and it’s always a hit with my kids and myself. I absolutely LOVE adding craisins to it along with the walnuts.
Can I substitute butter for oil? Thank you! Can’t wait to try it.
Yes you can!
What size can on the pumpkin?
A 15 oz can 🙂
This recipe was incredible! The bread turned out light and perfectly baked, so soggy middle as is usually the cake with the pumpking recipes I’ve tried. I used my own pumpkin puree, no sugar added and it was just right for me.
If I only have pumpkin pie filling on hand, would you suggest using that and cutting out half/all of the sugar in the bread directly? Or do you have any suggestions on how to adjust the recipe for this change?
Absolutely delicious. Hit with my kids (8,5), and my husband and I.
FIVE STARS!! This has become our favorite fall bread recipe. My son comes to visit from college and always asks that I make an extra loaf that he can take back to school with him. I actually use 1/2 white flour 1/2 wheat flour and it turns out perfectly.
This is my new favorite banana bread recipe! I made it exactly as written. I’ve been disappointed in the past with lackluster banana breads. I’d quit making it because I just didn’t like any of the recipes I’d tried. I did have to bake it a few minutes longer than the recipe said, but I know my oven is off. I have to cook everything a bit longer. This one is the perfect flavor and texture. I was so proud of the loaf I made that I cut pieces off to share with several family members. Next time I’ll make several loaves.
I don’t normally leave a rating or comment on recipes I find online, but this one is that good!
I did cut down the sugar to just over 1/2cup total (personal preference) and it still turned out great!
I baked in 4 mini loaf pans for easy gifting – perfect amount of batter.
It’s almost perfect! I feel like a half cup of either sugar more would be the perfect sweetness. The texture was great & I loved how moist they were! Will use again!
Hi! My mom is allergic to eggs and I was wondering if you knew any substitutes to the eggs in your recipe! Loved it when I made it with eggs tho!
You could try using applesauce as an egg substitute!
Try flax egg!
https://minimalistbaker.com/how-to-make-a-flax-egg/
Can I use honey or maple syrup or agave insteaf of sugar for the pimpkin banana bread?
You can definitely try! I have only made it with sugar, so I’m not totally sure how it would turn out. You’ll have to let us know if you use a substitute and how it turns out.
If I want to make muffins, how long should i bake them for?
Made this recipe but only had one larger banana and I subbed applesauce for the vegetable oil, adding maybe 1/4 cup extra applesauce to account for the missing banana. I also only used 1/3c of each sugar instead of the listed 1/2 cup. Made a full loaf and two muffins (added chocolate chips to these). Turned out delicious!
Wish you used metric measurements. not knowing how you measure your flour, the actual amount can vary quite a bit. I made this 2 years ago and it turned out great, but I didn’t write down if I used 240g of flour or more. Crossing my fingers it works out.
There are metric converters you could try using online. Hopefully that can help. Hope the recipe turns out for you!!
Can I use honey or maple syrup or agave insteaf of sugar for the pimpkin banana bread?
Perfect recipe, as all of your recipes I’ve made! The only changes I made, I doubled the spices on purpose, I accidentally added 2 cups of pumpkin, the bread turned out fine, it’s tastes like eating pumpkin pie as a slice of bread.
Nice texture lack of flavor
Absolutely delicious!!! I use butter instead of vegetable oil.
Yay! So glad to hear you enjoyed the bread. Butter works great too!
I love this combo of banana and pumpkin! I have made this recipe several times with great success! I use small load pans to bake this quick bread so I can give them as gifts during the holidays. I sprinkle pearl sugar on top the loaves before baking for a special touch. Thank you for such a wonderful recipe!!
Too dense with not enough moisture. Also has a metallic taste, like too much levening. Needs either sour cream or yogurt and possibly another egg and a bit more oil to moisten it up. Will try again with changes. As-is, very disappointing.
It was absolutely delicious but I don’t have the right size pan so I would have liked to know how much to put in my 8×4 or whatever is the standard.
I’d say fill the bread pan about 2/3 way full. So if you make the recipe but are using 8×4 pans, just fill to that point. Hope that helps!
This bread is soooooooooo good!! Possibly the best bread I’ve made and/or had. My kids are huge fans too. I changed it up a little for health reasons – I did 1 cup all purpose flour and 1 cup wheat flour, half cup of maple syrup, omitted the other sugars, I did an hour to bake, with no nuts. It came out perfect. Thank you for sharing your recipe!! 💗
Trying this out . Didn’t have any refined white sugar so I doubled the brown sugar. I notice “after” I put it in the oven that the vanilla extract was still on the counter so that didn’t get added. Also I don’t have a bread pan so I used a shallow Pyrex pan and it fit so I am guessing I’ll have to reduce the baking time. Will let you know how it turned out.
Followed the directions as listed and it turned out great. Very moist, I ended up baking a bit longer but I think that is my oven, not the recipe. Most loaf recipes are for about 60 minutes in the oven.
Used chocolate chips. It is a keeper.
Thank you!! So glad to hear you enjoyed the bread!
Made muffins and they turned out great. Baked them for about 15 minutes, so that was nice and quick. Not too overly sweet. My toddler loves them too!
The taste is ok but it’s been in the oven well over an hour and a half now and it’s still not cooked through. I followed the directions exactly so not sure what went wrong.
By mistake I added the whole can of pumpkin purée. What do I do now?
I would say double the recipe! A full 15 oz can is about 2 cups. Since the recipe calls for 1 cup, I’d just double the other ingredients. This bread freezes really well. So any extra loaves you have, just wrap and freeze and then you’ll have bread ready to go for another day too.
This was fantastic! I made it for my Mom’s birthday. We baked it in a 9′ round pie dish for 30 min., then topped it with tofu whipped cream and toasted pecans. Yum!
Totally delicious and easy to make! The fact that it contains a cup of pumpkin and two bananas may even mean it is healthy……😍
perfect pumpkin banana bread!
Awesome recipe!!! Just made it tonight and my family loves it. Super easy! I’ll def be making again and following some of her other recipes!!
Loving your recipes…thanks for sharing
Made this with 1 for 1 gluten free flour, and also used a whole can of pumpkin purée. Just baked it a little longer. It was delicious!!
Can I use 1 cup of granulated sugar instead of the brown sugar?
This is so different and I have never heard of this before. it looks delicious! Ahhh the nuts make it even more delicious looking.
We love your Pumpkin Bread recipe!!! So moist and full of flavor. When I make it I have to make 2 as the family eats so much so quickly.
I love this recipe. It’s perfect as is. However when I want to be mindful of my sugar intake I lower the recipe from 1/2 cup to 1/3 of each granulated and brown sugar and I don’t notice a difference. I am also obsessed with adding mini chocolate chips (in addition to the walnuts) and a brown sugar crumble for the top of the loaf!
LOOOOVE this recipe I always use this recipe when fall comes around the ingredients for me made 2 loaves of bread 😁 instead of the one and I followed the recipe as is I also added pecans (cookie sized) and chocolate chips yummy 😋🤤 and a tad bit more pumpkin spice (I love the flavor)
Great Recipe! Really great flavor and rose nicely! I doubled the batch and made muffins and small loaves. Need to take the muffins out sooner (around 45min) and the mini loaves were about 60 mins. Added Walnuts and mini chocolate chips to a few to mix it up a bit.
Thanks!
Every bit screams flavor in this savory pumpkin banana bread! My mom loves to pair it with her fave green tea while the kids love it to be served with hot choco.
What a moist and delicious loaf! The kiddos gobbled it up—a fall staple for sure.
Oh my gosh, the best of banana bread and pumpkin bread all wrapped up into one delicious loaf! We loved it!
Yay! So glad to hear that!
This was really good! I also added pecans and a cream cheese pumpkin spice frosting on top!
Can I use butter instead of oil?
I would! I used half melted butter and half melted coconut oil
Great recipe!!
Great recipe!!
10/5 stars!! Just made it and it is sooo delicious. Thank you! 🙂
My husband said this was the best type of banana bread that I have made! I also added in white chocolate chips and cinnamon chips to it!
Can I use a pie pumpkin instead of the canned pumpkin?
Instead of loaf pan. Can one pour batter into muffin tin?
Perfect recipe to bring banana bread into the fall. Delicious!
Such a great recipe!! I had 3 very ripe bananas that I want to use up so all 3 went in and lowered the sugar a bit. Actually I used the splenda brown and white instead. Turned out amazing. My new base banana bread recipe. I’m sure if no mods were made it would be just as great. Thanks!
Instead of vegetable oil, I subbed organic apple sauce (equal exchange). So yummy and a hit with my family!
Can almond flour be used?
This recipe is so easy and yummy. I baked this in 12 muffin tins, so delicious! This one is a keeper.
I see that it calls for 1CUP NOT 1CAN OF PUMPKIN PUREE – but “not canned pumpkin”. I’m not sure if the is correct? I will be trying 1CUP OF CANNED PUMPKIN PUREE IN 9X5 LOAF PANS. I WILL POST OUT COME. THANKS
It says not pumpkin pie filling. There is a difference between pumpkin pie filling and pumpkin purée.
What size can on the pumpkin puree for the recipe
I see that it calls for 1CUP NOT 1CAN OF PUMPKIN PUREE – but “not canned pumpkin”. I’m not sure if the is correct? I will be trying 1CUP OF CANNED PUMPKIN PUREE IN 9X5 LOAF PANS. I WILL POST OUT COME. THANKS
Tried it for the first time and it was perfect! Just so moist and yummy. The pumpkin and spice really shine, but the banana is a delicious second. Thank you!
You’re welcome! I’m so glad you loved the bread!
I want to use mini pans and make gifts for my neighbors. Would it be 3 or 4 minis? And what about cook time? Thanks, sounds delicious!
Okay, this is absolutely perfect. I ended up using 4 ripe bananas and it was perfect! I quite possibly think this is one of the best pumpkins banana bread recipes I’ve made
I love incorporating banana in my pumpkin bread! So moist and delicious.
Such a delicious combination of banana and pumpkin! Turned out perfectly moist and fluffy; easily, a new fall favorite!
Seriously the best pumpkin bread ever! So moist and delicious!
I made this twice in the past month, my kids love it!! And I love it with my coffee 🙂
I never thought of combining pumpkin and banana bread, but this recipe is amazing! thank you so much for sharing
Great recipe – easy to make and it was so moist and delicious! I will make it again soon for sure.
Can I ask a silly question– exactly how much pumpkin is used? My cans are large, 29oz, and I’m pretty sure I shouldn’t use it all! 😅
This pumpkin bread was so good, perfectly moist and with the perfect blend of spices. I can’t wait to make it again.
This was delectable! I was so surprised to see how moist it was without any sour cream but it didn’t need it at all. I added chocolate chips and it was perfect. Next time I will add more pumpkin spice for even more flavor just because I can’t get enough! Thank you for this recipe!!
I make banana bread every year, different kinds of banana bread, and I get really creative. I don’t like adding another fruit to the bread, as it overpowers the banana taste, and the banana flavoring doesn’t mix right with the bread. What can I use to enhance the banana taste without diminishing the other flavors?
And it seems the favorites among my friends are bacon banana bread, s’mores banana bread, sour cream banana bread, peppermint banana bread, cheesecake stuffed banana bread, and sweet potato banana bread.
I’d say make sure you are using very ripe bananas! This recipe doesn’t produce a really strong banana flavor… the banana makes it really moist and compliments the pumpkin spice really well. A few other favorite of our banana bread recipes are: Peanut Butter Banana Bread, Cream Cheese Banana Bread and Chocolate Banana Bread. YUMMY! https://lilluna.com/peanut-butter-banana-bread/ https://lilluna.com/cream-cheese-filled-banana-bread/ https://lilluna.com/chocolate-banana-bread/
This is the best banana/ pumpkin bread i’ve ever made. Moist as it can be. All the family I love it didn’t last but one day.
I guess I will be making more if I want some.
Delicious!!!!
Oh that makes me so happy to hear the bread was a hit!! So glad you gave the recipe a try!
Perfect. Easy to make and delicious.
I made this fabulous banana pumpkin bread as the recipe called for & added the nuts, choc chips & craisins with a sprinkle of coconut on top!
BEST EVER!!!! I will use this recipe many times – ITS A KEEPER. WOW
THANK YOU FOR THIS GIFT OF LOVE!!
Sounds delicious!! Thank you so much for sharing that!!
Delicious!!! I made a few loafs with my kids to give away to neighbors. Very easy to follow recipe. The loafs came out perfect. Even my daughter who doesn’t like pumpkin love them.
Made this the other day with chocolate chips! My whole family loved it.
I made this bread today a great bread and everyone loved it
That’s awesome! Thanks for sharing. Glad the bread was a hit!
Moist and flavorful and not overly sweet; best pumpkin bread ever!!!
Thank you! So glad you enjoy the bread recipe!!
Combining my two favorite quick breads did not disappoint. Great texture and delicious.
If you like banana bread you will like this one with pumpkin. Two great combinations sure to please everyone.
This is really delicious and super tasty! Thanks a lot for this amazing pumpkin banana bread recipe! Will surely have this again! Highly recommended!
Can’t get enough of this bread!! I think we are making it every other week. We take it to our family & friends.
Two of my favorite breads in one. Pumpkin and Banana= Perfection.
The easiest to make, smells wonderful in the oven. I used a pyex glass bread pan so I could keep an eye on the sides. It took 60 minutes to bake on 350° in my oven. It’s still hot and I can’t wait to taste it!!
Hope you enjoyed the bread!! There’s nothing like the smell of fresh banana bread in the oven. Mmmm!
Super tasty! I accidentally used an extra banana and it was still really good.
So delicious even though I had to use some substitutions. Used Gluten Free flour that was 1 to 1 ratio, substituted 1/2 cup of applesauce and 1 tablespoon of coconut oil for the 1/2 cup
Oil and added some mini chocolate chips. Baked for 50 min and it turned out Perfectly. Our family loved it! Thank you for the recipe.
You’re welcome!! Thanks for sharing what you did. Sounds delicious and I’m glad to hear it was a hit with the family!
Can I use apple sauce instead of oil
You sure can!
This was a great quick bread recipe! I don’t have a 9 x 5 inch loaf pan, so I made the recipe as regular size muffins and had enough batter for 12 muffins and one mini loaf. (The muffins needed 20 minutes and the mini loaf needed 27 minutes in my oven at 350.) They turned out really good! I think next time I’ll try adding some extra nutmeg, ginger, or cloves for an extra bit of spice. Thanks so much! I always enjoy your recipes.
Great idea!! Thank you so much for sharing that!
Im not sure what i did wrong…but this bread was so dense and heavy. I baked it for 65 minutes and it still DIDN’T seem fully done. I thinK the bananas and a full can of pumpkin wAs too heavy. Going to try TOMORROW with only 1 banana and half a can. The flavor was pretty good.
Darn, I am sorry that happened. I haven’t had that issue, so you will have to let me know how they turn out by changing the amounts.
She mentions using a can of pumpkin, not a cup as per recipe. Maybe she was reading too fast and didn’t notice the correct amount. A can is quite a bit more than a cup so it would have been way too much wet ingredients.
I made it exactly as written and it turned out fantastic! Great flavour and very moist and tender.
I did bake 5 minutes longer, but that’s just my basic oven, everything takes 5 minutes longer.
Yes – a using a cup of pumpkin instead of a can should help. Hopefully it will turn out better this time. Let me know if that does the trick!
Great recipe! Thanks for sharing.
I am so glad to share 🙂 Thank you for letting me know!
DelIcious!! I Only used regular sugar didnt have any bRown.. and made 12 muffins and put the rest in a mini loaf pan. About 20 min for the muffinS and 25 for the mini loaf. My kitchen smElls like oCtobEr! Love it thaNk you!
You are welcome!! Glad you liked them! Thank you!
Thank you for such a great recipe! It was very forgiving… I look forward to making as written in the future to compare, but I am so happy with the way it turned out! I doubled for two loaves, and to use the whole can of pumpkin. It was slightly less than two cups, and I had 5 bananas I needed to use. I compensated by adding slightly less oil (1 3/4 cups instead of 2 for the double recipe). Still turned out heavenly! I’ve gotten so many COMPLIMENTS on this. This is definitely a keeper. I stirred in 1 cup of chopped pecans and used coconut oil. one of my favorite variations is to add pepitas (toasted pumpkin seeds) and coconut flakes. along with the coconut oil, it gives it a great flavor! Next time around I will add more spice, just my personal preference. Either way, all around Great recipe! Thanks again!
This Turned out so good! I also added chocolate chips instead of walnuts. I give it 5+ stars!
Good idea! Happy you liked it! Thank you 🙂
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
Hope you like it! I am glad that helps!
Can I use whole wheat flour for this recipe? Would I add any other ingredients?
Hi! I just realized i Dont have veggie oil. Substitutes? Thanks!
You could try canola oil, applesauce, yogurt…not sure what you have.
The bread tasted wonderful but came out of the Pan in pieces
Hmmm?? I am puzzled why? Did you change anything in the recipe?
Super moist and tasty. Only had one large banana so added extra pumpkin. Subbed 1/2 of flour with whole wheat. Absolutely delicious!
Sounds perfect!! I am glad you tried it! Thank you so much!!
MOIST & Delicious, easy to prepare!
Thank you for sharing that!! I am so glad you thought that 🙂
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!
I love hearing that!! Thank you so much for saying that!
What size can of pumpkin??
It would be like the 15 ounce, but you need 1 cup of that 🙂 Hope that helps!
Do you know how long and at what temp I would cook these if I want to make them into muffins?
I would keep the temp the same & it would be less time, though, I have not tried them as muffins, so maybe start checking them like at 18 min?
Bea An eAsy RECIPE to PREPARE. I just Took a Beautiful loaf From the oven. My house
Thank you for trying it! I bet your house smells amazing!
Very moist and Yummy. Perfect for the Holidays
Thank you for letting me know 🙂 Glad you think so!
OMG, the best pumpkin bread ever! It was moist and dense. SO SO SO GOOD!
Thank you for saying that! That makes me so happy 🙂
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!
Thank you for sharing what you did!! That sounds great! I am so glad you like it!
If using mini loaf pans how much should you fill them and how LOng should you bake them?
Thank You for sharing your recipe.
Glad to share 🙂 I haven’t tried them as mini loaf pans, but it definitely wouldn’t be as long. Maybe start with half the time & keep an eye on it?
I wanted a recipe not too pumpkiney and not too bananaey and this is a perfect mix, moist and flavorful ! Thanks !
I am so glad you think so 🙂 Thank you so much for letting me know! Glad you liked it!
my 7-year-old son really liked the cake and when I looked at this recipe it was still whining for a request
I love that this Pumpkin Bread is so moist! Love it!
Love how flavorful this is!! So perfect for fall!
Thank you!! It is one of our favorites!!
This looks so moist and delicious – adding it to my fall baking list! I love the idea of topping it with cinnamon butter. YUM!
I always enjoy the chance I get to eat this bread. It is sooo tasty!
I thought it was me having issues!
Bread is still not done yet.