Marry This Pumpkin Banana Bread is a moist and spiced recipe, which is the perfect combination of two classic quick breads, packed with the warm flavors of fall. It’s a fantastic treat for breakfast or an afternoon snack, ready in about an hour and a half.
Jump to RecipePumpkin Banana Bread Recipe Ingredients
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
- 1 cup chopped pecans, toasted (optional)
How To Make Pumpkin Banana Bread
- Prep Oven and Pans: Preheat your oven to 350ºF. Generously grease and flour two 8×4 or 9×5-inch loaf pans.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, baking powder, and all the spices until well combined.
- Combine Wet Ingredients: In another large bowl, beat the granulated sugar, brown sugar, oil, and eggs together until combined. Add the pumpkin puree and mashed banana and mix well.
- Finish the Batter: Add the wet ingredients to the dry ingredients and stir with a spatula until just moistened. Be very careful not to over-mix; a few lumps are perfectly fine. If you are using them, gently fold in the chopped pecans.
- Bake the Loaves: Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 45 to 60 minutes. The bread is done when a wooden toothpick inserted into the center of a loaf comes out with only a few moist crumbs attached.
- Cool and Serve: Let the loaves cool in the pans on wire racks for about 10 minutes. Then, run a knife around the edges and carefully turn the loaves out of the pans to cool completely on the wire racks before slicing.
Recipe Tips
- How to get the most moist bread? The combination of oil, pumpkin puree, and very ripe bananas is the secret to an incredibly moist quick bread that stays fresh for days.
- How do I prevent dense bread? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Mix only until you no longer see streaks of dry flour. Overmixing develops the gluten and will result in a tough, dense loaf.
- How do I keep the top from burning? This is a very moist, dense bread that needs a long time to bake. If you notice the tops are browning more than you’d like before the center is cooked, you can loosely tent the pans with a piece of aluminum foil for the last 15-20 minutes of baking.
- What are the best bananas to use? For the best, sweetest flavor and maximum moisture, use very ripe bananas—the ones with plenty of brown and black spots on the peel are perfect!
What To Serve With Pumpkin Banana Bread
This is a classic quick bread that is delicious on its own, especially for breakfast or as an afternoon snack. It is also wonderful served:
- With a thick smear of salted butter or cream cheese.
- Alongside a hot cup of coffee or a chai latte.
- Lightly toasted the next day.
How To Store Pumpkin Banana Bread
- Room Temperature: Store the completely cooled loaves, well-wrapped in foil or plastic wrap, at room temperature. They will stay fresh and very moist for up to 4 days.
- Freeze: This bread freezes exceptionally well. Let the loaves cool completely, then wrap them tightly in plastic wrap and a layer of foil. They will keep for up to 3 months. Thaw at room temperature before slicing.
Pumpkin Banana Bread Nutrition Facts
- Serving: 1 slice
- Calories: 350 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 2g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A sunken center in a quick bread is usually a sign that it was under-baked. Ovens can vary, so always rely on the toothpick test. A toothpick inserted into the very center of the loaf should come out with moist crumbs, not wet batter.
Yes, it is essential for the flavor and incredible moisture of this specific recipe. Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Yes, a cup of semi-sweet or dark chocolate chips would be a fantastic addition to this recipe. You can fold them in at the very end, either with or instead of the nuts.
Try More Recipes:
Pumpkin Banana Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings15
minutes1
hour350
kcalThe ultimate fall quick bread, this recipe combines the moistness of pumpkin bread and the sweetness of banana bread into one perfectly spiced loaf.
Ingredients
3 cups all-purpose flour
2 tsp. baking soda & 1/2 tsp. baking powder
Spices: 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. cloves, 1/4 tsp. nutmeg
1 cup granulated sugar & 1/2 cup brown sugar
2/3 cup vegetable oil
3 eggs
1 cup canned pumpkin puree
1 cup mashed ripe banana
1 cup chopped pecans (optional)
Directions
- Preheat oven to 350ºF. Grease and flour two loaf pans.
- In one bowl, whisk together all the dry ingredients (flour through nutmeg).
- In a separate large bowl, beat the sugars, oil, and eggs. Add the pumpkin and banana and mix well.
- Add the dry ingredients to the wet and stir with a spatula until just moistened. Do not over-mix. Fold in the optional pecans.
- Divide the batter evenly between the two prepared pans.
- Bake for 45 to 60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Use Ripe Bananas: The most important tip for this recipe is to use very ripe, black-spotted bananas; they are the secret to the best flavor and a super moist texture.
- Don’t Overmix: Do not overmix the batter after adding the flour; this is the key to a tender, not tough, quick bread. A few lumps are okay!
- Pure Pumpkin is a Must: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Cooling is Key: Let the loaves cool in their pans for at least 10 minutes before you attempt to turn them out onto a wire rack. This prevents the warm, tender loaves from breaking.
