Pumpkinbanana Spice Loaf
Quick Hook
Pumpkin Banana Bread is my go-to autumn fix. Ever smelled warm spices filling a small kitchen? Honestly, that smell sends me right back to cozy Sundays.
Fun fact: pumpkin and banana bread searches spike every October. That little stat always gets me baking. This Pumpkin Banana Bread Recipe blends pumpkin earthiness with ripe banana sweetness.
Brief Overview
This mash-up grew from classic American quick breads. It borrows banana bread comfort and pumpkin spice cheer. The loaf feels like fall in every bite.
Difficulty is easy. Prep: 15 minutes. Bake: 55– 70 minutes. Total time sits around an hour and a quarter. Yields one 9 x 5 inch loaf, about 10 12 slices.
Serve warm with butter or cream cheese. It’s perfect with coffee or chai. You can also slice it for packed lunches.
Main Benefits
Top health perk: potassium and fiber shine here. Ripe bananas and pumpkin add vitamins without extra work. It’s a better snack than many packaged treats.
Perfect for breakfast, tea, or a casual dessert. I take slices to potlucks and get rave reviews. This pumpkin banana spice loaf keeps well for days.
What makes this recipe special is texture. It’s a moist pumpkin banana bread, not dry. Add walnuts for crunch or chocolate for comfort.
I’ve tweaked it after a few flops. Overmixing once made a tough loaf. Don’t repeat my mistake, please.
If you track points, try a Ww Pumpkin Banana Bread tweak. If you love lighter versions, look to Skinnytaste Pumpkin Banana Bread ideas.
Want muffins? The batter makes excellent pumpkin banana muffins. Prefer nuts? Try pumpkin banana bread with walnuts.
I’ll be honest: sometimes the center needs an extra ten minutes. Use a toothpick or an instant read thermometer. Aim for a set center, not wet batter.
Now, ready for the ingredient list? Let’s move to ingredients and gear next.
Ingredients & Equipment
Main Ingredients
Dry mix
- 1 3/4 cups (220 g) all-purpose flour . Measure by weight for best results.
- 1 tsp (5 g) baking soda , 1 tsp (4 g) baking powder , 1/2 tsp (3 g) fine sea salt .
- 1 1/2 tsp (3 g) ground cinnamon , 1/2 tsp (1 g) ground ginger , 1/4 tsp (0.5 g) ground nutmeg , pinch cloves.
Sugar & mix-ins
- 3/4 cup (150 g) packed brown sugar , 1/4 cup (50 g) granulated sugar .
- 1/2 cup (60 g) chopped walnuts or pecans (optional, toasted for better flavor).
- 1/2 cup (75 g) chocolate chips (optional).
Wet mix
- 1 cup (240 g) pumpkin puree (NOT pumpkin pie filling).
- 2 large ripe bananas, mashed (about 1 cup / 240 g) . Use very ripe bananas.
- 2 large eggs , room temperature.
- 1/3 cup (80 ml) neutral oil or melted unsalted butter.
- 1 tsp (5 ml) vanilla , 2 Tbsp (30 ml) milk optional.
Topping (optional)
- 1 2 Tbsp turbinado sugar or walnut halves.
Quality notes: Use canned pumpkin puree or well roasted fresh puree. Pick bananas with lots of brown speckles. Toast nuts lightly. Use fresh spices for a vibrant kick.
Seasoning Notes
Essential combo: cinnamon, ginger, nutmeg. They make a classic pumpkin banana spice loaf. Add a pinch of cloves if you like heat.
Flavor boosters: vanilla, a tiny pinch of fine salt, or a splash of maple syrup. A teaspoon of espresso powder deepens chocolate chips.
Quick subs: swap ginger for pumpkin pie spice. Use applesauce to replace half the oil. Use plant milk for dairy-free.
These are perfect if you adapt for WW Pumpkin Banana Bread or a Skinnytaste Pumpkin Banana Bread clone.
Equipment Needed
- 9 x 5 inch (23 x 13 cm) loaf pan (or two mini pans).
- Parchment or nonstick spray.
- Medium and large bowls, whisk, rubber spatula.
- Measuring cups/spoons or scale.
- Cooling rack, toothpick or instant read thermometer.
Household alternatives: Use a muffin tin for pumpkin banana muffins. Use a glass loaf pan if that’s all you have.
Baking tip: preheat to 350° F ( 175° C) . Bake until a tester shows a few moist crumbs or 200 205° F (93 96° C) internal.
Trust me, that temp saves you from a gummy center.
I once burned the edges using the wrong pan. Lesson learned. Keep an eye past 50 minutes. This moist pumpkin banana bread is worth the small fuss.
Cooking Method
Fun stat: mash ups like pumpkin and banana show up everywhere. I once made this loaf for a rainy afternoon. My kitchen smelled like fall. Friends devoured it.
Prep Steps
Get your mise en place first. Measure flour by weight, 220 g . Mash two very ripe bananas. Use 1 cup (240 g) pumpkin puree.
Preheat oven to 350° F ( 175° C) . Grease a 9x5 loaf pan. Line it with parchment if you’re lazy.
Safety note: handle the hot pan carefully. Let eggs reach room temperature. Watch for nut allergies if serving company.
step-by-step Process
- Whisk dry ingredients together. Include flour, leaveners, salt, and spices.
- Mash bananas in a large bowl until mostly smooth. Add pumpkin, eggs, oil, vanilla. Whisk lightly.
- Add dry mix to wet in two additions. Fold gently with a spatula. Stop when streaks disappear.
- Fold in walnuts or chocolate chips if desired. Hold a few for the top.
- Transfer batter to pan. Smooth the top. Sprinkle turbinado sugar or nuts.
- Bake 55– 70 minutes until a toothpick shows moist crumbs. Or check internal temp. Aim for 200– 205° F (93– 96° C) .
- Cool 10– 15 minutes in pan. Then transfer to a rack to cool fully.
Look for a golden top and a springy center. If the top cracks, don’t panic. That’s normal for a pumpkin banana spice loaf.
A toothpick with a few moist crumbs means done. Wet batter means bake longer.
Pro Tips
Use very ripe bananas. They add natural sweetness. Measure flour properly to avoid a dense loaf. If your oven runs hot, reduce temperature by 25° F .
Don’t overmix the batter. Overworking makes a tough crumb.
Common mistakes? Adding too much flour. Skipping the cooling step. Baking straight from the fridge.
make-ahead options: Slice and freeze individual portions. Or turn the batter into pumpkin banana muffins for quick breakfasts. I love the version with walnuts.
It tastes like fall and keeps moist. Try this Pumpkin Banana Bread Recipe when you want cozy. Honestly, you’ll thank me later.
Recipe Notes Pumpkin Banana Spice Loaf
Fun stat: Americans eat nearly 27 pounds of bananas per person a year. No wonder this mash-up exists. My Pumpkin Banana Bread obsession started when I tossed two overripe bananas into pumpkin puree.
Instant cozy.
Serving Suggestions
Slice the loaf thick. Spread with butter or a smear of maple mascarpone. For a brunch vibe, pair with a latte or strong chai.
For dessert, serve warm with vanilla ice cream. If you want a nuttier bite, try pumpkin banana bread with walnuts on top.
I also bake this as pumpkin banana muffins when I’m rushed. They travel better.
Storage Tips
Cool completely before storing. Wrap the loaf in foil or plastic. In the fridge, it keeps fresh for up to five days.
To freeze, slice first. Wrap each slice and place in a freezer bag. It lasts three months frozen. Reheat slices in a toaster oven or microwave.
Warm for about 20 30 seconds in the microwave. If you reheat from frozen, toast at low heat until warmed through.
Variations
Want a lighter take? Try a Ww Pumpkin Banana Bread style: swap half the oil for applesauce and use less brown sugar.
Vegan friends will love the flax “eggs” swap: two tablespoons ground flax plus six tablespoons water. For seasonal swaps, replace half the pumpkin with mashed sweet potato or add dried cranberries in fall.
Love chocolate? Fold in chocolate chips for a pumpkin banana spice loaf with pockets of sweetness. I once added too many chips honestly, still delicious.
Nutrition Basics
Per slice, expect around 260 calories. Protein sits near 4 grams. About 12 grams fat and 36 grams carbs. This loaf gives fiber, potassium from bananas, and vitamin A from pumpkin.
It’s not a health food, but it’s a better treat than boxed cake. The natural sugars from bananas cut added sugar needs.
In short, this pumpkin banana loaf recipe is forgiving and cozy. Try it, tweak it, and make it yours. Happy baking you’ve got this.
Frequently Asked Questions
How can I make my Pumpkin Banana Bread moist without ending up with a gummy centre?
Use very ripe bananas, measure your flour by weight (220 g) or spoon and-level the cup, and avoid overmixing once the flour is added a few small lumps are fine. Bake until a toothpick comes out with a few moist crumbs or the internal temperature reaches about 200 205°F (93 96°C); if it still seems underdone, give it 5 10 more minutes.
Cool the loaf in the pan for 10 15 minutes then transfer to a rack so it stops steaming in the pan, which can make the crumb gummy.
Can I turn this Pumpkin Banana Spice Loaf into muffins or mini loaves and how should I change the bake time?
Yes use the same batter but fill muffin tins about three quarters full; regular muffins usually bake 18 24 minutes and mini loaves 30 40 minutes, depending on your oven. Keep an eye on them with a toothpick and reduce oven temperature by about 20°F for convection ovens.
Smaller tins mean quicker bake time, so start checking 5 10 minutes before the lower end of the range.
What are good substitutions or variations for Pumpkin Banana Bread if I want vegan, gluten-free, or different flavours?
For a vegan version, swap each egg with a flax “egg” (1 Tbsp ground flax + 3 Tbsp water, chilled) and use plant milk and coconut or vegetable oil. For gluten-free, replace the flour with a 1:1 gluten-free blend and expect a slightly different crumb; you can also swap up to half the AP flour for whole wheat pastry for more structure and flavour.
Mix-ins and variations streusel topping, chocolate chips and walnuts, or swapping pumpkin for sweet potato/butternut squash are all delicious and straightforward.
How should I store leftover Pumpkin Banana Bread and how long will it last?
At room temperature, wrapped in foil or an airtight container, the loaf will keep well for 2 3 days; refrigeration extends life to about one week but can dry it out, so wrap tightly. For longer storage, slice and freeze individual pieces for up to 3 months thaw at room temperature or warm gently.
Reheat a slice for 10 20 seconds in the microwave or 8 10 minutes at 325°F in the oven for that fresh baked feel.
Is Pumpkin Banana Bread healthy and how can I lighten it up without losing flavour?
Per the recipe estimate a slice is around 260 kcal with about 18 22 g sugar, so it’s a moderately indulgent snack or breakfast rather than a diet food. To lighten it, reduce brown sugar slightly, replace up to half the oil with applesauce, use whole wheat pastry flour for more fibre, or skip chocolate chips and nuts (or add seeds for protein).
Small swaps keep the cozy autumnal flavour think spiced comfort, not deprivation and portion control (smaller slices) helps too.
Pumpkinbanana Spice Loaf
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 260 kcal |
|---|---|
| Protein | 4 g |
| Fat | 12 g |
| Carbs | 36 g |
| Fiber | 3 g |
| Sugar | 20 g |
| Sodium | 250 mg |
