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The Pumpkin Banana Bread You Have To Try

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Pumpkin Banana Bread You Have To Try!!! Banana bread with a hint of pumpkin, cinnamon, ginger, nutmeg and cloves! This might become your favorite bread to bake in the fall! So delicious!

The Pumpkin Banana Bread You Have To Try!!! Banana bread with a hint of pumpkin, cinnamon, ginger, nutmeg and cloves! This might become your favorite bread to bake in the fall! So delicious!

Last week was a whirlwind. I drove to Chicago (only 2.5 hours away) and was in my first ever real photoshoot. All the anticipation, drinking water non-stop to help my complexion, cutting down on the carbs, trying to get to bed earlier, practicing my smile craziness is over! Hallelujah!

And how did I celebrate? I went to town at a fabulous restaurant in Chicago and stuffed my face.

This was, of course, also the same week I baked like five different desserts and other things for the blog and could only take small pieces and bites here and there ..  but there was one baked treat I could not resist.

This Pumpkin Banana Bread.

The Pumpkin Banana Bread You Have To Try!!! Banana bread with a hint of pumpkin, cinnamon, ginger, nutmeg and cloves! This might become your favorite bread to bake in the fall! So delicious!

Oh my gawd you guys. I could not stop eating this bread. Have you guys had Pumpkin Banana Bread before? Here I was thinking I was creating something new that no one had ever tried before. It’s been done before. I know. I’m just glad I discovered this and created my own recipe in time for Fall baking and the holidays.

Freaking amazing and so delicious.

Pumpkin is one of my favorite things for Fall and I love banana bread so why not combine the two?

The Pumpkin Banana Bread You Have To Try!!! Banana bread with a hint of pumpkin, cinnamon, ginger, nutmeg and cloves! This might become your favorite bread to bake in the fall! So delicious!

So what if I ate half of this loaf myself and made another one to take to my family over the weekend? This bread is definitely going to be a Choi family favorite this Fall. .  you guys have to try this.

I hope you enjoy!

Print Recipe
4.41 from 5 votes

The Pumpkin Banana Bread You Have To Try

I love this bread fresh out of the oven with some butter, yum!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast or Snack
Cuisine: American
Keyword: banana bread, pumpkin banana bread
Author: Hip Foodie Mom

Equipment

  • Electric mixer or hand mixer or you can mix everything by hand

Ingredients

  • ½ cup (or 1 stick) unsalted butter at room temp
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 cup pure pumpkin
  • 2 medium sized very ripe bananas peeled and mashed (about 1 heaping cup)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ½ cup blend of walnuts and pecans coarsely chopped (alternatively, you can just use walnuts or just use pecans)

Optional toppings:

  • pumpkin seeds if desired
  • mini chocolate chips if desired

Instructions

  • Preheat oven to 350°F. Grease (or spray) your (8x4 or 9x5) loaf pan, line with parchment paper and set aside.
  • Using your stand mixer fitted with the flat beater attachment, combine the butter and sugar until well combined. Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed. Add the pumpkin, mashed bananas and vanilla extract and mix well at medium speed. In a separate medium sized mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and the ground cloves (or pumpkin pie spice*).
    With the stand mixer on low, slowly pour the dry ingredients into the wet ingredients until well combined. Add in the walnut/pecans if using and mix well. If adding mini chocolate chips, add at this time as well.
  • Pour the mixture evenly into your prepared loaf pan and, if desired, sprinkle on some pumpkin seeds (or mini chocolate chips if you just want them on top) over the top.
    Bake for about 70 to 75 minutes or until a tester inserted in the center comes out clean. Allow to cool for about 10 minutes before removing from loaf pan and slicing. Or, if you can't wait, remove from the loaf pan, slice and spread some butter on a slice and enjoy!

Notes

*If using pumpkin pie spice, you can use a 1/2 tablespoon or 1 tablespoon in place of the cinnamon, ginger, nutmeg and cloves. 

Adapted from LandOLakes.com

Recipe with mini chocolate chips!

 

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Reader Interactions

Comments

  1. Alice

    First up, how exciting you had your first photo shoot! Secondly, love the idea of a spiced pumpkin bread with banana! An all time winner, yet again 🙂

    Reply

    • hipfoodiemom

      Ha, I wouldn’t say that at all!! You’re too kind, Amy .. it was fun .. I wasn’t nervous at all. . can’t wait to see it!! AHHHHH! and can’t wait for Friday! 🙂

      Reply

  7. Nancy @ gottagetbaked

    I was so excited to hear about you being in a photo shoot, Alice. Please keep us updated on when we can see the feature. You’re so beautiful, gracious and talented – I hope the article does you justice! And girrrrrrrrl, this pumpkin banana bread looks insanely moist and delicious. I’m gonna pretend that no one else has ever made this and declare you a genius for coming up with the idea. It’s already starting to feel like fall up in here so this is gonna happen in my kitchen asap!

    Reply

    • hipfoodiemom

      Nancy, thank you so much! I’m seriously just a small part in the feature. . and honestly don’t even know how it’s going to be written. . I’m hoping they mention my blog but they might not. . don’t even know yet. . I’m excited to see it but also scared! and keeping my fingers crossed that I don’t look like an idiot with too much weird make-up on. 😛

      Reply

  14. Kelly

    Yay congrats Alice, the photoshoot sounds so exciting! I can think of no better way to celebrate than with this pumpkin banana bread – it looks amazing! I love that you combined both of my favorite breads into one loaf and totally wish I had a few slices for breakfast right now 🙂

    Reply

  16. Joanne

    Woot woot for your photo shoot!! Can’t wait to see the pics…I’m sure you looked GORGEOUS!

    I couldn’t resist this banana bread either. I mean…banana+pumpkin=way too good to pass up!

    Reply

    • hipfoodiemom

      Thank you so much, Joanne! and as far as the photos are concerned. . I’m hoping for some miracle photoshop edits in post! Let’s just say my complexion didn’t get the memo that I was going to be in a national magazine! Keeping my fingers crossed!

      Reply

  18. Eva

    Hi Alice, my name is Eva and I have a french blog. I saw you in the Liz’s blog and I like your pumpking banana bread a lot! I think I’m gonna try 😉

    Reply

    • hipfoodiemom

      Hi Eva! so nice to meet you!! I hope you try it. . I love the hint of pumpkin with the banana .. please let me know how you like it!

      Reply

  19. Shashi @ RunninSrilankan(dot)com

    Congrats on your photoshoot!
    And you are right – this bread definitely sounds like a winner – love all the cinnamon, ginger, nutmeg
    and cloves in it!!!

    Reply

  22. Joyti

    CONGRATULATIONS! on your first photoshoot. SOOOO exciting!

    And this bread looks and sounds absolutely, positively divine. Pumpkin and banana, what a great unexpected combination 🙂

    Reply

    • hipfoodiemom

      haha, if you try this recipe Zainab, please let me know!! I can’t wait either. . hoping for some magic in post production! (my eye make-up . . ekkk!)

      Reply

  25. Min

    I can’t wait to see all the pictures from the photoshoot! How awesome is that?! You are going to share, right? hehe. I can’t believe we are heading into fall already! Where did the year go? Pumpkin bread..gotta love em! The biggest challenge here would be to refrain from eating the bananas..we are banana killers around here ;). Can’t wait to bake this! The house is going to smell sooo good too!

    Reply

    • hipfoodiemom

      Thanks so much, Min! and yes, will let you guys know when the issue is out! If you do bake this, please let me know how it worked for you! have a great day!

      Reply

    • hipfoodiemom

      Thanks so much, Paula . . haha! maybe it was the fact that the winters here are so long so I kept baking and cooking to stay sane and just kept up the pace! Seriously, I still enjoy it so much and it’s my creative outlet. . how are you? I miss you so much!

      Reply

  28. Samina | The Cupcake Confession

    I SOOOOO want to see that issue! I hope an online version will be available !!!!!!!! 🙂 This pumpkin and banana bread looks INCREDIBLE Alice!!!!!!! <3 I know for a fact that this will end up becoming a tea-time staple at home! This is like the perfect invitation for Fall! 🙂

    Reply

  30. Catherine Welpton

    Hello. I was so excited about this bread. I made it today and it simply would not set up. I think I baked it for 2 1/2 hours. I got all the ingredients correct and actually only used 4 bananas. Just wondered if anyone else had problems. Thanks!

    Reply

    • hipfoodiemom

      Hi Catherine! Thanks so much for this email! First off, which recipe did you follow? Mine or the one on Land O Lakes.com (the one I adapted?). My recipe only yields one loaf and only needs to be baked for ONE hour. The first things to check are: is your flour, baking powder and baking soda expired or old? I’ve had some readers try to bake with expired baking powder and baking soda, which caused the bread not to rise properly. Also, how old were the bananas? and what kind of pumpkin puree did you use? The last thing to check is to make sure your oven is calibrated correctly. This link will help: http://www.thekitchn.com/how-do-i-calibrate-my-oven-goo-111338. And do you bake regularly?

      Please let me know as I am puzzled as to why this didn’t work for you. The recipe is very straightforward and really was delicious so I want you to be able to enjoy it! Please write back and let me know! 🙂

      Reply

      • Catherine

        Hello! o sorry for the delay, I am just getting back to these to go for round two. The answer to your questions: I used your recipe. I bake regularly so the flour and everything else were not expired. Bananas were very ripe. They were pretty yellow when I both them, then they stayed in a bag to further ripen for 4-5 days. I forget the brand I used, but it was an organic pumpkin puree. Oven is good too. I keep a thermometer in their as well to gauge temp. Going to try again this weekend, will use 3 bananas this time. I will let you know how it goes. Please let me know if you have any other suggestions and thanks for the response!

        Reply

        • hipfoodiemom

          Thank you for letting me know!!! Please let me know how it works for you!! I decreased the amount of pumpkin puree from when it was originally published I think . . fingers crossed!!!

          Reply

          • Linda

            Love this recipe! Very easy and turns out great every time!
            The first time I used a 9×5 ceramic loaf pan. Then I tried using my pan that makes 4 mini loaves. I just evenly divided the batter among the four and baked at 350 for 30 minutes. Perfect! I have been giving out little loaves of deliciousness to family and friends. Thanks!

          • hipfoodiemom

            Thanks so much Linda!! And that’s such a great idea!! to make minis and give them out! Have a great Thanksgiving! 🙂

      • Catherine

        I used a stand mixer with the flat beater. Quick question, do you have an idea on the amount of banana? Would more than a cup be too much? I think I had too many bananas in round 1!

        Reply

          • hipfoodiemom

            Hi Ann, so it ended up being 1 cup pure pumpkin puree and only 2 very ripe bananas, peeled and mashed (about 1 heaping cup) . . so 1 cup of each. . that should work. I don’t remember what I had originally .. this was back in 2014.

  31. Jennifer+Eloff

    We are on the same wavelength! I’m gearing up to do a Pumpkin bread soon. I just posted a Banana Zucchini Bread. 🙂 Congratulations on your photo shoot for such a famous magazine! Awesomeness!!

    Reply

  32. Ann

    The bread is in the oven as I type this note to you. The house smells like fall even though it’s 85 degrees outside! I discover your blog by chance and I’m loving it!

    Reply

  33. Ann

    Please correct me if I’m wrong but I think the loaf pan size for this recipe should be 9×5 because the dough expands so much, it almost spilled out in my oven

    Reply

    • hipfoodiemom

      Hi Ann,
      yes, you can use a 9×5 loaf pan as well. The bread definitely should have set after about ONE hour, definitely after 1 1/2 hrs. Did you use a stand mixer? The first things to check are: is your flour, baking powder and baking soda expired or old? I’ve had some readers try to bake with expired baking powder and baking soda, which caused the bread not to rise properly. Also, how old were the bananas? and what kind of pumpkin puree did you use? The last thing to check is to make sure your oven is calibrated correctly and is your oven rack set in the middle? I was puzzled as to why this recipe didn’t work for the other person who commented above and so I asked my neighbor to try this recipe and she did, with success! Please write back and let me know, thank you!

      Reply

      • Ann

        Thank you for replying so fast! You can tell that I love banana bread and will go to any length to make a perfect loaf. Anyhow , maybe the 1 cup of pumpkin had something to do with it. I used a hand mixer because that s the only thing I have but I followed the directions to a T. Is there a difference between using a hand mixer and a stand mixer ?

        Reply

        • hipfoodiemom

          Hi Ann, no difference really with a hand mixer and a stand mixer. . and your baking powder and baking soda is ok and not old? Sorry about the pumpkin!!

          Reply

          • Ann

            Everything else is brand new . I’m going to try again once my bananas are ripen again. I appreciate your quick reply!

    • hipfoodiemom

      Please let me know how this turns out for you!!! A couple of people have had problems .. my neighbor said the recipe worked for her but would love to hear how it works for you!!! thank you!!

      Reply

  35. Kelly

    I know this thread is old, but I just made this bread over the weekend, and it turned out great! Exactly 1 hour of baking time, and I did not tweak any of the ingredients except for the spices (I used a tablespoon of pumpkin pie spice in place of the individual ones). I pretty much ate the loaf by myself! Even better on day 2.

    Reply

    • hipfoodiemom

      I haven’t tried this recipe as muffins but I’m sure it will work. I think 350 (maybe 375?) degrees should work fine, but only bake for 20 to 25 minutes. Let me know if you try the recipe!

      Reply

  37. Amanda

    Made this for the family over the weekend and it was a hit! We had 3 old bananas about to go, and this was a perfect way to use them.

    I did make some subs – Only had half a stick of butter so I used applesauce as the other half (creamed the butter & sugar I had then added the applesauce with the banana & pumpkin). I also subbed a little agave instead of 1/4 of the brown sugar. I also used whole wheat flour (3/4 c) and double sifted it. Not sure if I should have tweaked any of the other ingredients for this.

    Came out super moist and yummy. Thanks so much!!

    Reply

  38. Ashley

    This turned out great! I used a vegan protein powder and added it. I also used arrowhead mills baking flour that has the baking soda etc already in it. My husband devoured this and we had to make it again. I double the ingredients the second time and it still came out great. Thank you for such a great treat.

    Reply

  39. Madison

    Hi, Alice!
    I just found your blog through Pinterest and made this recipe! It was so good and so moist. Unfortunately, I didn’t have vanilla extract but I added some 100% pure maple sugar instead and it was delicious.
    Thanks for the recipe!

    Reply

  41. Barbara Alders

    I think it would be very helpful if you would give a cup measurement for the bananas instead of saying two or three; bananas can vary greatly in size. Also, the recipe says 1/2 – 1 cup pumpkin; this needs to be more exact. I think the bakers whose loaves did not set up probably had too much liquid in relation to the dry ingredients.

    Reply

  43. Tammie

    OMG!!!! Loved this reipe. I tried it and it is so Awesome. My husband wants more. I am now making it in small tins for gifts for the elderly. Everyone loves it. Keep on rockin it!!

    Reply

  44. Raiko

    5 stars
    This looks so amazing! I’m pretty sure this tastes so delicious! I can’t wait to try this one as I know that my son’s going to love this so much! Thank you!

    Reply

  45. Kit

    I like the version with mini chocolate chips, Im sure my kids will love it! I also like that there’s cinnamon as part of the recipe, it always adds a twist to any pastry recipe. Ill try this out soon! Thank you for sharing!

    Reply

  46. J

    5 stars
    Tried a couple of pumpkin banana loaf recipes with fair results. This one is by FAR the best. Perfect in 70 min for me. I used coconut sugar which gave a lovely taste to it. Great recipe!

    Reply

  47. Merry

    4 stars
    Has anyone tried this with gluten free flour(Bob’s Red Mill Gluten Free 1 to 1 baking flour)!?! Will it have the similar out come with nice rise and taste?!??

    Reply

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