Pumpkin Banana Bread Recipe

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 10/17/20
Pumpkin Banana Bread Recipe

The Spruce / Diana Chistruga
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
235 Calories
14g Fat
26g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 20
Amount per serving
Calories 235
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 48mg 16%
Sodium 274mg 12%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 6%
Protein 4g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy quick bread marries the autumn flavor of pumpkin with the tropical flavor of bananas. Use canned pumpkin puree or your own homemade. The walnuts are optional or feel free to substitute your favorite . The glaze is also optional. It is perfectly fine au naturel or dust the top with powdered sugar. I love this bread for breakfast, lightly toasted with lots of butter.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Pumpkin Banana Bread Recipe ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans.

    Grease and flour 2 9-inch loaf pans

    The Spruce / Diana Chistruga

  3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined in a medium bowl. Set aside.

    flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice in a bowl

    The Spruce / Diana Chistruga

  4. In a large bowl, beat the pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar with a hand mixer until smooth.

    pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar beat together in a bowl

    The Spruce / Diana Chistruga

  5. Add the flour mixture, half at a time and beat on medium until combined.

    flour added to the pumpkin mixture

    The Spruce / Diana Chistruga

  6. Fold in walnuts, if using.

    walnuts added to the flour and pumpkin mixture

    The Spruce / Diana Chistruga

  7. Divide batter between the 2 prepared loaf pans and bake for about 55 minutes, until a toothpick inserted in the center comes out clean.

    Pumpkin Banana Bread in loaf pans

    The Spruce / Diana Chistruga

  8. Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.

    Pumpkin Banana Bread Recipe, on cooling rack

    The Spruce / Diana Chistruga

Recipe Variation

To make an optional glaze: Whisk 2 to 3 Tablespoons of heavy cream or milk into 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.