This homemade Pumpkin Banana Bread is very moist and has fabulous crumbs. Try this easy basic quick bread recipe to make it at home. Here is how to make it.
About This Recipe
Pumpkin Banana Bread is a moist and soft bread that is filled with the goodness of pumpkin and Banana and has the warmth of spices such as cinnamon, clove, nutmeg, and ginger.
If you love Banana Bread, I am sure even this one will be among your favourites once you take a bite. Along with Bananas, it has yumminess from Pumpkin too that will surely remind you of the fall season.
As from Fall or in Winters, fresh Pumpkins are available in the market, do not forget to get your hand on them and try this recipe.
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.
This Pumpkin Banana Bread is,
- Easy to make
- Better than the store bought ones
- Apt for Fall or Winter desserts
- A great weekend breakfast
- Filled with the goodness of Banana & Pumpkin
- Great accompaniment with Coffee
Pumpkin Puree – Pumpkin is my favorite ingredient when it comes to Fall and Winters. As soon as they hit the market, I buy them and make my favorite Pumpkin flavored Bread. You can use either homemade Pumpkin Puree like I do or use the canned ones.
Banana – Banana is an all-time favorite when it comes to baking. It along with Pumpkin adds a great taste and texture to the bread. I love the subtle hint of sweetness banana adds to my bread. Try to use an overripe banana for the best result.
Spices – Do not miss them! When you bake this Bread, your entire house will be filled with aroma and this will be the magic of these spices used in the Bread – Ground Nutmeg, Cinnamon, Clove, and Ginger.
Pecans – This crunch which Pecans adds to the bread is to die for.
Other Ingredients – Other than these you will need All-Purpose Flour, Baking Soda, Baking Powder, Vanilla Extract, Salt, Granulated Sugar, Brown Sugar, Olive Oil, and Eggs.
These are the basic ingredients you would required to make a moist and soft Bread recipe.
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.
Frequently Asked Questions
Yes, you can! If you do not have Pecan available, you can use either Almonds or Walnuts in the batter.
I love how you can use the same batter to make Muffins and Bread. Just add the prepared batter to the Muffin molds and bake them.
It is an easy process. Just take a clean toothpick or a knife and insert the same in the middle of the bread. If it comes out clean, that means your bread is perfectly baked.
If not, add the bread back to the oven and bake for some more time.
For a healthy alternative, yes you can. But the taste and texture of the Bread will differ from the All-Purpose Flour one.
It often happens that I am out of ripe Bananas. In that case, I do a simple trick to ripe them fast.
Just pop the banana with the peel on a baking sheet and bake at 350 degrees F for about 6-8 minutes, or until the banana skin is dark.
Serve it for your Breakfast or as an evening snack along with a cup of your favorite Tea or Coffee.
You can also serve it as a dessert after your everyday meals or just pack it in your kid’s snack box.
Once the Pumpkin Bread cools down completely, wrap it tightly in a plastic wrap.
Store this bread at room temperature for about 3 days and then store it in the refrigerator for about 5 days.
You can even freeze it! The best way to freeze this is to wrap it tightly in plastic wrap.
Make sure you wrap it as tightly as possible, and there is no air left inside.
Once you are done, put the bread in a ziplock bag or an airtight container and freeze it for about 2 to 3 months.
Whenever you feel like eating it again, just thaw it in the refrigerator and let it come to room temperature. Have it as it is or warm it up in an oven or microwave.
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.
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.
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.
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.
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.
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.
Coconut Oil: If you are planning to make a healthier version of this bread, you can use coconut oil instead.
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.
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.
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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Pumpkin Banana Bread Recipe
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Clove
- ¼ teaspoon Ground Ginger
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Olive Oil
- 2 teaspoon Vanilla Extract
- 3 Eggs
- 1 cup Pumpkin Puree
- 1 cup Banana Puree
- ½ cup Pecans (Chopped)
- Grease and line a 8×4 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.