Pumpkin Banana Bread

12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Pumpkin Banana Bread is the two best quick bread recipes made into one tasty breakfast or dessert. A great recipe for leftover holiday baking ingredients!

No need to choose between making Banana Bread or Pumpkin Bread with this tasty, easy Quick Bread Recipe! Get the best of both worlds in one delicious bite!

Pumpkin banana bread served on cutting board.


Who among us doesn’t reach the peak of holiday baking with a ton of leftover baking ingredients? A half bag of chocolate chips shoved over here, an opened can of pumpkin puree in the fridge, a canister of flour or sugar almost empty. This is a great recipe for using up baking ingredients, especially if you have a banana or two that’s just about over-ripe!

One of the best things about Banana Pumpkin Bread is that you don’t need a mixer! You get a perfectly moist, tender bread with just a spatula and one large bowl, two bowls if you sift the dry ingredients first. If you don’t mind an extra bowl, sift the flour before so you don’t over-mix, otherwise use a gentle hand to combine everything.

This Pumpkin Banana Bread Recipe comes together in just minutes with common ingredients you definitely have on hand if you’ve done any baking in the last few months. And if you have extra leftover holiday baking ingredients, like chocolate chips or nuts, add those in too! This is a bread recipe you can easily make your own with what’s in your pantry.

Make this tasty Banana Pumpkin Bread completely from scratch with homemade Pumpkin Puree. If you don’t already make your own pumpkin puree, it’s definitely a must do the next time pumpkins go on sale. You can make huge batches of puree, divide in cup portions and freeze for a full year. You’ll never buy the canned pumpkin again!

Pumpkin Banana Bread is the perfect holiday breakfast or snack warmed up, with or without a little dab of butter. Instead of pumpkin pie at Thanksgiving, try a slice of Pumpkin Banana Bread with Whipped Cream or Vanilla Ice Cream. You could bake this into Pumpkin Banana Cake or Muffins (instructions in this post) and frost with Cream Cheese Frosting too!


Sliced pumpkin banana bread served on a cutting board.


  • Chocolate Chips: Add in a ¼ cup chocolate chips to the batter after the dry ingredients. Top the batter with another ¼ cup chocolate chips so there is melty chocolate flavor all the way through.
  • Nuts: Make Pumpkin Banana Nut Bread with up to ½ cup chopped walnuts or pecans mixed in. For the best flavor, toast the nuts in the oven at 425 degrees for 5-7 minutes before adding.
  • Mix-Ins: Fold in a ¼ cup raisins, chopped dried apricots, or shredded sweetened coconut after the dry ingredients are combined. Top the batter with toasted shredded coconut before baking.
  • Applesauce: Make this Pumpkin Banana Bread low-fat by swapping out the butter for unsweetened applesauce. For extra holiday spice, use cinnamon applesauce!
  • Gluten Free: Substitute the all purpose flour with oat flour, or a mixture of almond flour and gluten free flour. You don’t want to use all almond flour or other heavy gluten free substitutes since this is already a denser bread with the pumpkin.
  • Pumpkin Pie Spice: Bring out the pumpkin pie flavor by using 2 tablespoons store-bought or homemade Pumpkin Pie Spice for the spices in this recipe.
  • Toppings: Before baking, sprinkle the top of Banana Pumpkin Bread with coarse sanding sugar, cinnamon sugar mixture, or a streusel crumb topping. Make a streusel with butter, sugar, flour and oatmeal.
  • Cake Mix: Swap 1 box spice cake mix for all dry ingredients and use only 2 egg along with pumpkin and banana. No need for sugar, butter, or vanilla extract using this cake mix hack!

Pumpkin Banana Bread Baking Times for Different Pans

  • Pumpkin Banana Cake: Bake in a jelly roll pan or 13×9 baking dish, well greased and lined with parchment paper, for 25-30 minutes at 350 degrees.
  • Mini Pumpkin Banana Bread Loaves: Divide batter between 4-5 mini loaf pans that have been greased and floured. Bake at 350 degrees for 35-40 minutes.
  • Pumpkin Banana Bread Muffins: Heat oven to 425 degrees and divide batter between 12 lined muffin cups. Bake for 5 minutes at 425, then lower temperature to 350 degrees (without removing) and cook an additional 15-26 minutes. The high initial heat will help muffins rise and get a round top.



  • Serve: Loosely wrap Pumpkin Banana Bread in a linen kitchen towel or plastic wrap and keep at room temperature for up to 3 days.
  • Store: Cool Pumpkin Banana Bread before placing in an airtight container and refrigerating up to 1 week. Bring to room temperature or microwave until warm to serve.
  • Freeze: Freeze Pumpkin Banana Bread as a whole loaf or individually sliced. Wrap loaf or slices in plastic wrap, seal in a freezer safe bag, and freeze for up to 6 months. Thaw at room temperature before warming to serve.

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Pumpkin Banana Bread

Pumpkin Banana Bread is the two best quick bread recipes made into one tasty breakfast or dessert. A great recipe for leftover holiday baking ingredients!
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1/2 cup butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 2 medium ripe bananas , mashed
  • 8 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pinch ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees. Grease a 9x5 loaf pan or coat with baking spray.
  • Sift the flour, ground spices, baking soda and salt in medium bowl. Set aside.
  • In a stand mixer, cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in bananas, pumpkin puree, and vanilla extract.
  • Gradually add flour mixture to creamed mixture on low speed until just combined.
  • Pour batter into greased loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from loaf pan.


Calories: 235kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 268mg | Potassium: 139mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3230IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Keyword: Pumpkin Banana Bread
Pumpkin Banana Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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