This pumpkin banana bread is the cozy fall treat you didn’t know you needed! Packed with wholesome ingredients like white whole-wheat flour, pumpkin puree, and ripe banana, this bread combines the warm spices of autumn with melt-in-your-mouth moistness. Whether you enjoy it for breakfast, an afternoon snack, or dessert, this bread is a perfect balance of indulgent chocolate chips (optional!) and feel-good nutrition.
We first made this recipe one crisp fall weekend when we were craving something comforting yet healthy. It’s become a staple in our kitchen for its simple preparation and irresistible flavors, and we’re confident it will become a favorite in yours, too!
Nutrition Benefits of Pumpkin Banana Bread
At Simply Nourished Life, we love recipes that not only taste amazing but also support your well-being. This pumpkin banana bread checks all the boxes with its lineup of nourishing ingredients:
- Pumpkin puree: A great source of vitamin A, which supports eye health and immune function. It’s also rich in fiber, helping with digestion and keeping you full longer.
- Banana: Provides natural sweetness, potassium for heart health, and additional fiber.
- White whole-wheat flour: A healthier alternative to all-purpose flour, offering more fiber and nutrients to keep energy levels steady.
- Orange juice: Adds a boost of vitamin C and a bright, zesty flavor.
Each bite is a delicious way to sneak more nutrition into your day while satisfying your sweet tooth.
Recipe Info
- Cuisine: American
- Servings: 12
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour and 20 minutes
What You’ll Need for Pumpkin Banana Bread
This recipe uses simple pantry staples and fresh ingredients. Here’s everything you’ll need:
- 1 ½ cups white whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned unseasoned pumpkin puree
- 1 medium ripe banana, mashed (about 1/3 cup)
- ⅔ cup light brown sugar
- ¼ cup melted butter
- ¼ cup orange juice
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup bittersweet chocolate chips (optional)
How to Make Pumpkin Banana Bread
This recipe is simple to follow, even if you’re a beginner baker. Here’s how to make the magic happen:
- Prep your pan and oven: Preheat your oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, mashed banana, brown sugar, melted butter, orange juice, eggs, and vanilla extract until smooth.
- Bring it all together: Gradually add the dry ingredients to the wet ingredients. Stir gently with a wooden spoon until just combined. Be careful not to overmix! If you’re using chocolate chips, fold them in at this stage.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check at 45 minutes to avoid overbaking.
- Let it cool: Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely for at least 20 minutes before slicing.
Pro Tips from Our Test Kitchen
Want to make sure your pumpkin banana bread turns out perfect every time? Here are a few tips:
- Don’t skip the cooling step: Letting your bread cool fully before slicing helps it set for a clean, even cut.
- Add a crunchy topping: Sprinkle chopped nuts or a streusel topping on the batter before baking for extra texture and flavor.
- Use room-temperature ingredients: Eggs and other wet ingredients mix better when they’re at room temperature, giving the bread a more uniform texture.
- Check your chocolate chips: If you’re including them, bittersweet chocolate adds a nice contrast to the sweetness of the bread. For a more indulgent treat, try semisweet chocolate chips instead!
Storage and Variations
Here’s how to make the most of your pumpkin banana bread:
- Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will keep at room temperature for up to 4 days or in the fridge for 1 week.
- Freezing: To extend its life, freeze the loaf (whole or sliced) for up to 4 months. Thaw overnight in the fridge or at room temperature to enjoy.
- Variations: Swap the chocolate chips for dried cranberries, chopped pecans, or walnuts for a festive twist. You can even add a teaspoon of pumpkin pie spice for extra warm flavors.
Nutrition Facts
This is an estimate based on the standard recipe:
- Calories: 180 per slice
- Protein: 3g
- Fat: 6g
- Carbs: 29g
- Fiber: 2g
- Sugar: 16g
Please note adding chocolate chips or other toppings may alter these values slightly.
FAQ About Pumpkin Banana Bread
We’ve answered a few common questions to help you bake your best loaf:
Can I use fresh pumpkin instead of canned?
Yes! Ensure the fresh pumpkin is pureed smoothly and has a similar thick texture as canned pumpkin to keep the bread moist.
Can I make this gluten-free?
Absolutely. Substitute the white whole-wheat flour with a gluten-free all-purpose flour blend for similar results.
What if I don’t have orange juice?
No problem. You can replace it with apple juice or milk, though the orange juice adds a lovely brightness to the flavor.
How do I prevent the bread from being too dense?
Be sure not to overmix the batter, as this can make the bread dense. Also, measure your ingredients accurately!
Try This Recipe and Share Your Success!
We hope this pumpkin banana bread recipe brings warmth to your kitchen and joy to your table. Let us know how it turned out by leaving a comment below, and don’t forget to share your creations on social media. Tag us at Simply Nourished Life so we can see your bakery-worthy results!
Moist and Easy Pumpkin Banana Bread Recipe
Equipment
- 9-by-5-inch loaf pan
- Medium bowl
- Large bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Wire rack
Ingredients
- 1 ½ cups white whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned unseasoned pumpkin puree
- 1 medium ripe banana, mashed (about 1/3 cup)
- ⅔ cup light brown sugar
- ¼ cup melted butter
- ¼ cup orange juice
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup bittersweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray to prevent sticking.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin puree, mashed banana, brown sugar, melted butter, orange juice, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a wooden spoon until just combined. Be careful not to overmix! If you’re using chocolate chips, fold them in at this stage.
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check at 45 minutes to avoid overbaking.
- Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely for at least 20 minutes before slicing.