The Coziest Pumpkin Banana Bread You’ll Ever Bake (Seriously!)

Seriously, when you bake this pumpkin banana bread, your whole house just smells…amazing. Like, cozy and warm and you just wanna curl up with a slice. And forget those dry, boring breads you’ve had before.

This one’s like, ridiculously moist and the spices? Perfect. You’re gonna wanna make this all the time, trust me. Whether you’re a pro in the kitchen or just wanna make something yummy without a ton of fuss, you’re gonna love this.

What’s So Special About This Recipe?

Let’s break it down:

• Ultimate Moisture: We’re talking melt-in-your-mouth goodness. The combination of pumpkin and banana ensures an incredibly tender crumb.
• Perfectly Spiced: That classic pumpkin spice blend? We’ve got it dialed in for maximum cozy vibes.
• Simple & Straightforward: No fuss, no complicated steps. This recipe is designed for ease, so you can enjoy delicious results every time.
• Versatile & Customizable: Add your favorite mix-ins, like chocolate chips or nuts, or play with different flours.
• Fall Comfort at Its Finest: This bread is like a warm hug in every slice.

How to Bake the Best Pumpkin Banana Bread

Let’s get started!

Yields: 1 loaf

Prep time: 15 minutes

Bake time: 50-60 minutes

Ingredients:

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened applesauce (or greek yogurt for extra tang)
• 1/4 cup maple syrup (or honey)
• 1/4 cup coconut oil, melted (or vegetable oil)
• 2 large eggs (or applesauce and baking soda for no eggs option)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or oat flour for a nutty flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• Streusel topping (optional, see below)

Streusel Topping (Optional):

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon cinnamon

Instructions:

1. Prep Your Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Combine Wet Ingredients: In a large bowl, mash the bananas. Add the pumpkin puree, applesauce (or yogurt), maple syrup, coconut oil, eggs (or egg substitute), and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Fold in Nuts (Optional): If using, gently fold in the chopped nuts.
6. Make Streusel Topping (Optional): In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or fork until crumbly.
7. Pour and Bake: Pour the batter into the prepared loaf pan. If using, sprinkle the streusel topping over the batter. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Variations

• Pumpkin Banana Bread with Streusel: Add the streusel topping for a crunchy, sweet finish.
• Pumpkin Banana Zucchini Bread: Add 1 cup shredded zucchini for extra moisture and nutrients.
• Pumpkin Banana Carrot Bread: Add 1 cup shredded carrots and a pinch of ginger for a carrot cake twist.
• Vegan Pumpkin Banana Bread: Use applesauce and baking soda to replace eggs, and use vegan yogurt and coconut oil.
• Sourdough Pumpkin Banana Bread: Add 1 cup sourdough discard for a tangy twist.
• Almond Flour Pumpkin Banana Bread: Replace all purpose flour with almond flour for a gluten free option.
• Keto Pumpkin Banana Bread: Use almond flour, sugar substitute, and sugar free chocolate chips.
• Pumpkin Cream Cheese Bread: Add a cream cheese filling.

How Should I Store Pumpkin Banana Bread?

Once your pumpkin banana bread has cooled completely, you’ll want to think about storage to maintain that lovely moist texture. For short-term storage, an airtight container or a zip-top bag works wonders. Simply wrap the loaf in plastic wrap or foil first, then place it inside. This method keeps the bread fresh and prevents it from drying out, especially if you plan to enjoy it within a few days.

For long-term storage, freezing is the way to go. Slice the cooled bread into individual portions, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. This method allows you to grab a slice whenever a craving hits.

Frozen pumpkin banana bread can last for a couple of months, and thawing is a breeze – simply leave it at room temperature for a few hours or use the defrost setting on your microwave.

A little tip for freezing: consider wrapping the whole loaf in a double layer of plastic wrap and then a layer of aluminum foil for maximum protection against freezer burn. This extra step ensures your bread stays as moist and flavorful as the day you baked it, even after a long stint in the freezer.

What to Serve with Pumpkin Banana Bread

This bread is delicious on its own, but here are some serving suggestions:

• A dollop of whipped cream or yogurt
• A drizzle of maple syrup
• A cup of hot coffee or tea
• Healthy fruit salad

Recipe FAQ’s

Q: Can I use pumpkin pie filling?

A: No, use pure pumpkin puree. Pumpkin pie filling has added sugar and spices.

Q: Can I use frozen bananas?

A: Yes, thaw them completely and drain off any excess liquid before mashing.

Q: Can I make this gluten-free?

A: Yes, use a gluten-free all-purpose flour blend or almond flour.

Q: Can I use a sugar substitute?

A: Yes, you can use a granulated sugar substitute.

Q: Can I make this oil-free?

A: Yes, replace the coconut oil with more applesauce.

Q: Can I make this a low calorie banana bread?

A: Yes, use applesauce, and a sugar substitute.

Enjoy your baking!