Moist and Healthy Pumpkin Banana Bread
This Pumpkin Banana Bread is everything you want in a fall-inspired quick bread—moist, lightly sweet, and warmly spiced. Made with ripe bananas and pumpkin puree, this loaf is the perfect balance of cozy flavors and healthy ingredients. Whether you enjoy it for breakfast, a snack, or dessert, it’s a seasonal favorite you’ll want to bake again and again.
Ingredients
Dry Ingredients:
- ¾ cup unbleached all-purpose flour
- ½ cup white whole wheat flour (or sub with more all-purpose flour)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
Wet Ingredients:
- 3 very ripe medium bananas, mashed
- ½ cup canned or homemade pumpkin puree
- 2 tablespoons unsalted butter, softened (or vegan butter)
- ½ cup light brown sugar (dark brown sugar works too)
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ¼ cup chopped pecans or walnuts (or use chocolate chips for a nut-free version)
How to Make Pumpkin Banana Bread
- Preheat & Prep:
Preheat your oven to 325°F (160°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper. - Mix the Dry Ingredients:
In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, and pumpkin pie spice. - Cream the Butter & Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy. - Add Wet Ingredients:
Add the mashed bananas, pumpkin puree, whole egg, egg white, and vanilla. Mix on medium speed until smooth and thick. Scrape down the sides of the bowl. - Combine Wet & Dry:
Gradually add the flour mixture to the wet ingredients. Stir on low speed just until incorporated. If using pecans or other mix-ins, fold them in gently.
Do not overmix. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the bread cool in the pan for at least 20 minutes, then remove and allow to cool completely on a wire rack before slicing.
How to Store & Freeze
- Store: Keep leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
- Freeze: Slice the bread, then wrap each piece in plastic wrap or foil. Store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or microwave straight from frozen.
Frequently Asked Questions
Why is my pumpkin bread tough?
Overmixing is the most common reason for dense or tough quick bread. Mix just until the flour disappears.
Can I use pumpkin instead of banana?
Yes, but the taste and sweetness will change. Bananas are naturally sweeter, so you may need to adjust the sugar.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs (no wet batter), it’s ready.
Can I make muffins instead?
Absolutely! Divide the batter among muffin liners and bake at 325°F for about 25 minutes, or until a toothpick comes out clean.
Nutrition Facts (Per Slice – Makes 12 Slices)
- Calories: 146.5
- Carbohydrates: 33.3 g
- Protein: 2.7 g
- Fat: 2.7 g
- Saturated Fat: 1.5 g
- Cholesterol: 23 mg
- Sodium: 131.5 mg
- Fiber: 1.6 g
- Sugar: 20 g