Pumpkin Banana Loaf
A moist, spiced bread blending pumpkin and banana, perfect for fall with a tender texture and warm flavors.
Servings: 10 (assumed based on a 9x5-inch loaf yielding ~10 slices)
Equipment
- Oven
- 9x5-inch loaf pan
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper (optional)
- Wire rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup pumpkin puree pure, not pie filling
- 2 ripe bananas mashed (about ¾ cup, overripe preferred)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil or melted butter or applesauce
- 2 large eggs room temperature preferred
- 1 tsp vanilla extract
- ½ cup chopped walnuts optional
- ½ cup chocolate chips optional, alternative to walnuts
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until well combined.
- Combine Wet Ingredients – In a large bowl, mash 2 ripe bananas until mostly smooth (some lumps are fine for texture). Stir in ¾ cup pumpkin puree, ¾ cup granulated sugar, ¼ cup brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until the mixture is smooth and vibrant.
- Blend Together – Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined—avoid overmixing to keep the loaf tender. Fold in ½ cup walnuts or chocolate chips if using.
- Bake Your Pumpkin Banana Loaf – Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 45 minutes if the top browns too quickly.
- Cool & Serve – Let the pumpkin banana loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
Use overripe bananas for maximum sweetness and moisture.
Ensure pumpkin puree is 100% pumpkin, not pie filling, for best results.
For a lighter loaf, substitute oil with applesauce; for richness, use melted butter.
Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for 3 months.
To prevent a dense loaf, avoid overmixing and check baking soda freshness.
For muffins, bake at 350°F for 20–25 minutes in a muffin tin.
Add a streusel topping (¼ cup flour, ¼ cup brown sugar, 2 tbsp butter) for extra flavor.