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.
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?
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!
- ½ cup (1 stick) unsalted butter, at room temp
- ¾ cup light brown sugar
- 2 large eggs
- ½ cup canned pumpkin
- 3 very ripe bananas, peeled and mashed (about a heaping 1½ cups of mashed banana)*
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour + ¼ more if needed
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ heaping cup blend of walnuts and pecans, coarsely chopped (alternatively, you can just use walnuts or just use pecans)
- pumpkin seeds if desired
- 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. Slowly pour the dry ingredients into the wet ingredients over low speed until well combined. Add in the walnut/pecans if using and mix well.
- Pour the mixture evenly into your prepared loaf pan and, if desired, sprinkle on some pumpkin seeds over the top. Bake for abut 60 to 70 minutes or until a tester inserted in the center comes out clean. Allow to cool for about 10 to 15 minutes before removing from loaf pan and slicing.
Adapted from LandOLakes.com
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 🙂
Thanks so much, Alice! 🙂 Have a great Monday!
Congrats on your first photo shoot – how exciting!! And I can’t wait to try your pumpkin banana bread recipe!
Thank you, Jeanette! It was exciting! and Better Homes and Gardens is one of my favorite magazines! 🙂
You ARE grace under pressure! It’s been fun watching you on your food ventures…as more of an observer not in a stalker sort of way! 😉 Keep on keepin’ on!!
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! 🙂
This looks amazing Alice and big congrats to you, so exciting!!
Thanks so much, Matt! I’m just a small piece in the feature but it was still an honor! 🙂
I have been trying to hold out on baking with pumpkin, but I don’t know how much longer I can wait! This bread looks amazing!
Thanks so much, Meghan! You will love this bread!
Ok, I’m so ready for pumpkin! Bring it on! This looks divine.. Congratulations too on your photo shoot! Yippee!
Thanks so much, Maria!! hooray for pumpkin! woot woot!!
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!
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. 😛
This looks (forgive me) bananas amazing! I can’t imagine how crazy moise this must be, and I love that you added walnuts too!
haha, thanks Erin! It was super moist and delicious!!
Gorgeous loaf! So nice and high and I love the golden crust. I’ve never had pumpkin banana bread before but I will have to try.
hi Jessica, yes, I hope you try it. . it’s so good and now I can’t wait to bake this again! 🙂
I am always ready to try anything pumpkin! Pass me a few slices because I wouldn’t be able to stop eating this!
I am the same way!! Here’s to Fall baking with pumpkin! woot woot!!
My kids love both pumpkin and banana bread, so I will definitely treat them to a loaf of your genius recipe this fall!!!
Thanks, Liz!!! It’s so good! I can’t believe I didn’t think of this sooner!
This bread is absolutely fantastic! Girl I need a slice right now!
Thanks so much, Jocelyn! You have to try this!
Pumpkin and banana? You’ve just taken my two favorites and turned them into delicious loaf of bread! I can’t wait to try it!
Thank you, Monet!! My two faves too. . I hope you try it! 🙂
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 🙂
Thanks so much Kelly!! You really need to try this bread! fabulous! Here’s to fall baking!
That photoshoot sounds so exciting!!! Congrats Alice! And this pumpkin banana bread?!?! Perfect for the fall! Yum!
Thanks so much, Chris! I’ll definitely be baking lots of this!!
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!
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!
Pumpkin and Banana?? Um, yes please! The name of this recipe couldn’t be more fitting – I know I’ll be thinking about it until I make it :). Cannot wait to sink my teeth into a slice or ten. Yum!!
haha, thanks so much Kathi! I feel the same way about your Nutella truffles. . yum and can’t wait to try!!
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 😉
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!
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!!!
Thanks so much, Shashi! Hope you give this a try!
I love all things pumpkin baked goods and you can’t go wrong with throwing banana in any kind of quick bread. I’ve never thought to combine the two so you’re a genius in my book!
haha thanks, Kelsey! I hope you guys give this recipe a try!
This looks too perfect! I can only imagine what it taste like….probably perfectly moist . Yum. Calls for glass of cold milk.
hi Katya! Thank you!! and yes, a big glass of milk or cup of coffee is in order with this one! 🙂
CONGRATULATIONS! on your first photoshoot. SOOOO exciting!
And this bread looks and sounds absolutely, positively divine. Pumpkin and banana, what a great unexpected combination 🙂
Thanks so much, Joyti!!
I can’t wait to see that issue!! You girls looked amazing!! This bread will be the death of my diet too for next month. Stop it!!
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!)
Oh my goodness, this looks too good!
Thank you so much, Meriem!
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!
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!
The bread is outstanding, but I love all the good things going on for you Alice! Seems like the move brought along some great blogging energy my friend! The bread sounds amazing, a very intriguing combination.
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!
This is just mmmm good!!! Lovely images and yummy recipe!!
Thanks so much Sandra!!
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! 🙂
Thanks so much, Samina!! Please let me know if you bake this! Here’s to Fall, woot woot!!
I am so making this! Just printed it off. Awesome!!
Awesome, please let me know how you like it Brenda!!
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!
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! 🙂
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!
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!!!
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!
Thanks so much Linda!! And that’s such a great idea!! to make minis and give them out! Have a great Thanksgiving! 🙂
Catherine, and one more question, did you use a stand mixer, hand mixer or mix by hand?
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!
I baked for 1 1/2 hour and it barely set. I think we need a 9 by 5 loaf pan and decrease the banana to 3
Ann, I have a typo for the pumpkin. . it should be a 1/2 cup. Fixing now. My apologies!
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!!
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!
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
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!
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 ?
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!!
Everything else is brand new . I’m going to try again once my bananas are ripen again. I appreciate your quick reply!
Just copied and pasted!
Making tomorrow for work!
YUMMMMMMMMMMMMMMMM. xxx
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!!
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.
Hi Kelly, thank you SO much for this comment!!! I appreciate it so much!!!
Will this work as muffins? (Just cooked in a muffin tin)
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!
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!!
Hi Amanda, thank you for sharing!! YOUR version sounds fabulous!!!!
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.
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!
Hi Madison! Hooray!! so glad you enjoyed it and the maple sugar swap was brilliant!