Moist Pumpkin Banana Bread – The Ultimate Fall Flavor Combo

Pumpkin banana bread transforms your kitchen into an autumn bakery, filling every corner with the irresistible aroma of warm spices and sweet comfort. Picture this: you’re standing in your kitchen on a crisp October morning, surrounded by overripe bananas that seemed destined for the trash and a can of pumpkin puree left over from last week’s dinner prep. Instead of waste, you’re about to create magic – a foolproof pumpkin banana bread that combines the best of fall flavors with the classic comfort of banana bread.

There’s something truly special about this pumpkin banana bread recipe that goes beyond its incredible taste. The marriage of creamy pumpkin puree and sweet mashed bananas creates an ultra-moist texture that stays fresh for days, while the blend of pumpkin pie spice and cinnamon wraps your senses in pure autumn bliss. This isn’t just another quick bread – it’s your new go-to recipe for using up those brown bananas while embracing the cozy flavors of the season.

Why You’ll Love This Recipe

Last fall, I found myself with a kitchen counter full of overripe bananas and an ambitious plan to make something extraordinary. After several attempts at perfecting the ideal moist pumpkin banana loaf, I discovered that the secret lies in the perfect balance of wet ingredients and the gentle sweetness of dark brown sugar. This easy pumpkin banana bread recipe delivers consistent results every single time, whether you’re a seasoned baker or someone who considers toast a culinary achievement.

What makes this recipe truly special is its forgiveness and versatility. Need gluten free pumpkin banana bread? Simple ingredient swaps make it possible. Want to experiment with different spice combinations? This base recipe welcomes creativity. The foolproof method ensures that even your first attempt will yield a beautifully risen, perfectly spiced loaf that rivals any bakery creation.

Explore more comforting dinner recipes here to complete your cozy autumn meal planning.

Ingredients List

Find more satisfying lunch ideas here to pair with your freshly baked bread for the perfect midday treat.

Step-by-Step Directions

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1. 
   

   Prepare your workspace: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust with flour, tapping out excess.

   
   
2. 
   

   Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon. Set aside.

   
   
3. 
   

   Cream butter and sugar: In a large mixing bowl, cream softened butter and dark brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.

   
   
4. 
   

   Add wet ingredients: Beat in eggs one at a time, then mix in pumpkin puree, mashed bananas, and vanilla extract until well combined.

   
   
5. 
   

   Combine wet and dry: Gradually fold the flour mixture into the wet ingredients using a wooden spoon or rubber spatula. Mix just until combined – don’t overmix.

   
   
6. 
   

   Bake the bread: Pour batter into prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.

   
   
7. 
   

   Prepare the glaze: While bread cools, melt butter and whisk in maple syrup, powdered sugar, vanilla, and salt until smooth.

   
   
8. 
   

   Finish and serve: Cool bread in pan for 10 minutes, then turn out onto wire rack. Drizzle with maple glaze once completely cooled.

   
   

Exact Timing to make Pumpkin Banana Bread

• Prep time: 15 minutes
• Baking time: 60-65 minutes
• Cooling time: 30 minutes
• Glaze preparation: 5 minutes
• Total time: 1 hour 50 minutes

The key to perfect timing is starting your glaze preparation during the final 10 minutes of cooling, ensuring your pumpkin banana bread is ready to serve at the optimal moment.

Nutritional Information

Nutritional data based on USDA standards for individual ingredients. The high vitamin A content comes primarily from pumpkin puree, making this a more nutritious option than traditional quick breads.

Healthier Alternatives

Making these modifications to your Pumpkin Banana Bread can reduce calories by up to 25% while maintaining the beloved moist texture and autumn flavors. For those following specific diets, substitute gluten-free flour blend for a celiac-friendly version, or use sugar-free sweeteners for diabetic considerations.

Explore more delicious desserts here for additional healthy baking inspiration and seasonal treats.

Serving Suggestions

Classic Comfort Pairings: Serve warm slices of pumpkin banana bread with a pat of salted butter and a steaming cup of coffee or spiced chai tea. The combination of warm spices in the bread complements the aromatic notes in these beverages perfectly, creating an ideal autumn morning or afternoon treat.

Elevated Dessert Presentation: Transform your pumpkin banana bread into an elegant dessert by serving it with a dollop of cinnamon whipped cream and a drizzle of caramel sauce. Add toasted pecans or walnuts for extra texture and visual appeal.

Breakfast Enhancement: Create a hearty breakfast by toasting thick slices and topping with cream cheese, a sprinkle of granola, and fresh berries. This combination provides sustained energy while highlighting the bread’s natural sweetness.

Common Mistakes to Avoid

Overmixing the Batter: The biggest mistake when making pumpkin banana bread is overmixing once you add the flour. Stir just until the ingredients are combined – lumps are perfectly fine. Overmixing develops the gluten too much, resulting in a tough, dense loaf instead of the tender, moist texture you want.

Using the Wrong Ripeness of Bananas: Your bananas should be very ripe with brown spots or even completely brown peels. Under-ripe bananas won’t mash properly and lack the concentrated sweetness needed to balance the pumpkin’s earthiness. Properly ripe bananas also contribute significantly to the bread’s moisture content.

Incorrect Oven Temperature: Always verify your oven temperature with an oven thermometer, as many home ovens run hot or cold. Baking at too high a temperature will cause the outside to brown too quickly while leaving the center undercooked, while too low a temperature results in a gummy texture.

Storing Tips

Room Temperature Storage: Store your cooled pumpkin banana bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 4 days. The high moisture content from both pumpkin and bananas helps maintain freshness longer than typical quick breads, but proper wrapping prevents the surface from drying out.

Freezer Storage for Longevity: Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag for up to 3 months. This method preserves both flavor and texture beautifully. Thaw overnight in the refrigerator or toast frozen slices directly for a quick treat.

Refrigeration Considerations: While not necessary, refrigerating pumpkin banana bread extends its life to about one week. Bring refrigerated slices to room temperature or warm them slightly in the microwave for 10-15 seconds to restore the optimal texture and enhance the spice flavors.

FAQs

Pumpkin Banana Bread

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• Author: julia
• Total Time: 1 hour 50 minutes
• Yield: 1 loaf (8-10 slices) 1x

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Description

This Pumpkin Banana Bread is a cozy fall favorite that’s ultra-moist, easy to make, and perfect for breakfast or dessert. The combination of ripe bananas and pumpkin puree gives this loaf a soft texture and rich flavor that makes it one of the best recipes for breakfast or easy baking recipes to try this season.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 cup 100% pumpkin puree
• 3 overripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• For the Maple Glaze:
• 4 tablespoons salted butter
• 1/3 cup pure maple syrup
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust lightly with flour.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, then mix in pumpkin puree, mashed bananas, and vanilla extract until smooth.
5. Gradually fold the dry ingredients into the wet mixture just until combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. For the glaze, melt butter and whisk in maple syrup, powdered sugar, vanilla, and salt until smooth and glossy.
8. Cool bread in the pan for 10 minutes, then transfer to a wire rack. Once completely cooled, drizzle with maple glaze before serving.

Notes

This pumpkin banana bread stays fresh for several days when stored in an airtight container. It also freezes beautifully for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Breakfast, Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 270mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg

Keywords: pumpkin banana bread, recipes easy, recipes breakfast, recipes baking, food recipes