This homemade Pumpkin Banana Bread is very moist and have fabulous crumbs. Try this easy basic quick bread recipe to make it at home. Here is how to make it.
Bread! Ah, Bread! They make me go weak in my knees. Not lying, I can live on bread all day, every day.
When I know it is homemade, that’s a plus. Baking bread is relaxing and your house smells divine.
While everyone loves banana bread, give this pumpkin banana bread a try. It is moist and soft and has the warmth of cinnamon, clove, nutmeg, and ginger.
If you love pumpkin and bananas, this recipe is all you need.
It makes for a perfect breakfast, snack, or dessert. To top it all it is easy to make and doesn’t require a lot of work.
If you don’t have pecans, don’t worry. Just go ahead and use some walnuts. That nutty texture is to die for.
With Almond Flour: You can choose to make a paleo version by replacing all-purpose flour with almond flour.
It’s a gluten-free version of this bread. Almond flour tastes amazing.
It gives a nutty texture to the bread.
You can use store-bought almond flour or can make it yourself. Just replace the all-purpose flour in the recipe below to make almond flour pumpkin bread recipe.
With Chocolate Chips: Who said you can’t put chocolate chips in your pumpkin banana bread?
Go ahead and add the chocolate chips to your pumpkin and banana bread.
Take ½ cup of chocolate chips. You can add half to the batter and the rest half you can put on the top.
Follow the recipe below and your choco-chip pumpkin bread is ready.
With Applesauce: You can replace sugar with applesauce and get the goodness and rich flavor of apple in this bread.
It enhances the flavor up a notch. You can use Granny Smith apples or Fuji apples or whichever apples you have available. Homemade applesauce is the best.
With Cream Cheese: Cheese makes everything better. You can make a cream cheese glaze and drizzle on the bread to make it rich and gooey.
To make the glaze, heat cream cheese in a small microwave-safe bowl for 30 seconds to soften.
Add powdered sugar and milk, whisk until smooth, and is of runny consistency.
Drizzle it before serving the bread.
With Coconut Flour: Coconut flour makes for a good substitute if you want to make a gluten-free pumpkin banana bread.
Just replace the all-purpose flour in the recipe with coconut flour and get going.
Oats Flour and Whole-wheat flour: You can also replace all-purpose flour with oats flour or you can use a mix of both to make a healthier version of this bread.
Whole wheat flour also makes for a great substitute.
With Greek Yogurt: To make an oil-free version, you can use Greek Yogurt instead and no one will ever know that you didn’t use oil.
With Coconut Oil: If you are planning to make a healthier version of this bread, you can use coconut oil instead.
With Butter: You also choose to use butter if you don’t have olive oil at hand or if you prefer baking with butter.
Just melt the butter before adding it in the bread.
With Nuts: I have used pecans in this bread, but you can choose to add whatever you like.
Walnuts, raisins, almonds, cashews, or berries. They all add texture and an amazing flavor to the bread.
You can also add flaxseeds, sunflower seeds or any other seeds that you like.
With Zucchini: This sounds like an odd flavor, but give it a try.
It is a beautiful match, zucchini keeps the moisture intact and blends really well with pumpkin and banana flavors.
It also balances out the sweetness in the bread and makes for a great tea time snack.
You can choose to either use grated zucchini or pureed. But I would suggest using the grated one for a beautiful texture.
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Step by Step Recipe
Grease and line an 8×4 inch loaf pan. Preheat the oven to 350 degrees F.
Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar, and brown sugar in a bowl.
In another bowl, mix olive oil, vanilla extract, eggs, pumpkin puree, and banana puree.
Mix dry ingredients with wet ingredients until just combined.
Fold in the chopped pecans.
Pour the batter in the prepared pan.
Bake the bread for 50-55 minutes until a toothpick inserted into it comes out clean. Remove the pan from the oven and let it rest for 10 minutes. Remove the bread from the pan and cool on a wire rack. Cut into slices and serve.
Pumpkin Banana Bread Recipe
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Ginger
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Olive Oil
- 2 tsp Vanilla Extract
- 3 Eggs
- 1 cup Pumpkin Puree
- 1 cup Banana Puree
- 1/2 cup Pecans (Chopped)
- Grease and line a 8x4 inch loaf pan.
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
- In another bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
- Mix dry ingredients with wet ingredients until just combined.
- Fold in the chopped pecans.
- Pour the batter in the prepared pan.
- Bake the bread for 50-55 minutes until a toothpick inserted into it comes out clean.
- Remove the pan from the oven and let it rest for 10 minutes.
- Remove the bread from the pan and cool on a wire rack.
- Cut into slices and serve.