Pumpkin Banana Bread

This cozy pumpkin banana bread is an easy mash-up of two of our very favorite kinds of quick breads, the classic banana bread and fall's favorite pumpkin bread. Like most quick breads, this easy pumpkin banana bread involves mainly ingredients you’ll find in your pantry and very little mess.

Using really ripe bananas (we’re talking as brown as possible) and a cup of pure pumpkin (not pumpkin pie filling!), our pumpkin banana bread is about as moist as it gets. It’s perfect for pairing with your coffee as a lovely start to the day, an on-the-go afternoon snack, or with a scoop of ice cream as dessert.

Here, get the recipe for pumpkin banana bread, find out how to make it step-by-step, and get tips for freezing it if you'd like to save some slices for later.

Two Favorite Quick Breads in One

Quick breads are among our favorite things to bake in the fall, when we're feeling extra cozy but maybe a touch lazy, too. We love making yeasted treats, like homemade cinnamon rolls, or fall favorites, like a glorious pumpkin roll. But some days, you want the rewards of baking without necessarily all the work of it. Enter quick breads.

From chocolate chip banana bread to apple butter-pecan quick bread, quick breads deliver fluffy, moist results in just about an hour. This pumpkin banana bread is no exception. With the warm and spicy notes of pumpkin and pumpkin pie spice, this quick bread is sweetened by bananas, which add extra moisture and give the bread its signature texture.

Pumpkin Banana Bread Ingredients

A well-stocked pantry likely has most everything required to make pumpkin banana bread, as long as you also have a few browning bananas. Here's what you should grab:

• Cooking spray: To coat the loaf pan so the bread slides right out.
• Bananas: You want extra-ripe bananas. It'll take about 3 medium bananas to make 1 cup mashed banana.
• Sugars: We use both white sugar and light brown sugar. The white sugar adds sweetness, and the brown sugar adds notes of caramel flavor.
• Butter: Adds richness and moisture.
• Eggs: You'll need 2.
• Vanilla extract: This elevates all the flavors of the final bread.
• Pumpkin puree: You can use the canned variety or homemade pumpkin puree. This recipe only uses 1 cup, so you'll have leftovers for recipes like these Pumpkin Spice Muffins.
• All-purpose flour: This type of flour provides the best texture and density for the final loaf.
• Pumpkin pie spice: Look for this in the seasonings aisle, or make your own. Don't have any? Try one of these substitutes.
• Ground cinnamon: A little extra warming cinnamon is always a good idea in pumpkin bread.
• Baking powder and baking soda: These are leaveners and help the bread rise during baking.
• Salt: A hint of salt elevates the loaf's overall sweetness.

How To Make Pumpkin Banana Bread

Whether you're experienced at making banana bread or pumpkin bread, or this is your first time, you'll be able to handle this recipe easily. Full instructions with step-by-step photos are below, but here's a brief recap:

• Step 1. Prepare the loaf pan by coating it in cooking spray and adding parchment paper. The parchment paper will help you lift the loaf out of the pan for quicker cooling. Preheat the oven at this point, too.
• Step 2. Combine the wet ingredients by first creaming the butter and sugar. Then, add in the eggs, vanilla extract, and pumpkin, and stir until creamy and well combined.
• Step 3. Combine dry ingredients—flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
• Step 4. Add dry ingredients to wet, and mix until just combined.
• Step 5. Stir in the bananas. Fold in any additional ingredients at this point (such as chocolate chips) if you plan to use.
• Step 6. Scoop the batter into the prepared pan, and spread it out so it's evenly distributed.
• Step 7. Bake until the bread is browned and a toothpick inserted in the middle comes out clean. Let cool for a few minutes in the pan, then remove the loaf and cool completely on a wire rack.

How To Serve Pumpkin Banana Bread

Pumpkin banana bread is great just about any way you make it. Warm, cold, or at room temperature, a slice is always delicious. You can also toast it and add a bit of butter for extra richness. Serve with a slather of cream cheese or peanut butter. Add jam if it's breakfast. Or chop the banana bread into small cubes, toast them in a pan with butter, and serve them atop ice cream or yogurt for delicious "croutons."

Variations

Pumpkin banana bread is versatile. There's a lot you can do with it to make it your own, such as:

• Swap up spices: The recipe calls for pumpkin pie spice, but no worries if you don’t have it on hand. You can easily make your own using cinnamon, nutmeg, and ground cloves.
• Add stir-ins: Just like a traditional banana bread, you can easily jazz it up with the addition of walnuts, pecans, or chocolate chips. A half cup of any would be sufficient.
• Add pumpkin seeds: Top the loaf with pepitas for a crunchy finish to the loaf.

How To Store Pumpkin Banana Bread

Any leftover pumpkin banana bread should be stored in a closed container. Add a paper towel to the bottom of the container to absorb moisture. At room temperature, the bread will be good up to 3 days. Store it in the fridge for a little more time, up to 5 days.

If you want to freeze pumpkin banana bread, you can wrap the whole loaf first in storage wrap, then aluminum foil, and keep it in the freezer for up to three months. You can also slice the bread first, and wrap individual pieces in storage wrap and aluminum foil.

To thaw, move the loaf or slices to the fridge, and let defrost for 24 hours, or set them on a counter at room temperature, and they'll be thawed in a few hours.

More Pumpkin Recipes

You'll be in the mood for delicious pumpkin baked goods after you sample this loaf, so here are a few ideas of what to make next:

• Pumpkin Poke Cake
• Chocolate Chip Pumpkin Bread
• Pumpkin Dip
• Pumpkin Bars
• Pumpkin Dump Cake