I love an easy quick bread recipe, especially one that stores well for easy breakfasts and snacks. This version of my healthy Pumpkin Bread checks all the boxes. It is easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread and pumpkin bread. This is a nice option if you have part of a can of pumpkin left and some ripe bananas. My version of the recipe has whole grain flour, a little less added sugar (about half, as other similar recipes), and all that cozy spiced bread you expect. It’s great on its own, or you can top it with butter, nut or seed butter, or cream cheese. Try it as a side dish for a holiday dinner or paired with a cozy soup like Pastina Soup or Creamy Carrot Soup. (You may also like Fluffy Pumpkin Cookies, Pumpkin Oatmeal Cookies, Pumpkin Cupcakes with Cream Cheese Frosting, Applesauce Bread, and the rest of my easy pumpkin recipes.)
Ingredients You Need
Below is a look at the ingredients you need to make this easy Pumpkin Banana Bread recipe so you know what to have on hand or pick up from the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this recipe. Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness. Butter: I use unsalted butter in my baking, and in this recipe, we’ll melt it and let it cool just slightly before incorporating it into the batter. Eggs: I use large eggs in my baking and they work here to help the finished bread have the tender crumb you expect. Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor. Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. And the whole wheat flour absorbs it nicely and bakes through beautifully. Sugar: This bread has half the amount of added sugar as other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer. Baking soda: Fresh, active baking soda is key here, as it ensures the bread bakes through in the middle. Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished loaf of bread.
Step-by-Step Instructions
Below is an overview of the process of making this Pumpkin Banana Bread recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
How to Store
Store any leftover Pumpkin Banana Bread, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for three days, in the fridge for five days, or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature. You can serve this bread chilled or warmed, according to how your family prefers it.
Best Tips for Success
Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!) Add ½ cup chocolate chips to the batter if desired. Use homemade pumpkin puree or canned puree. Spread on a thin smear of nut butter or cream cheese if desired. Use very ripe bananas for the best natural sweetness. Find more recipes for canned pumpkin if you have some leftover. Try my Pumpkin Banana Muffins, too.
I’d love to hear your feedback on this post, so please rate and comment below!
Healthy Pumpkin Bars Recipe
Pumpkin Chocolate Chip Muffins
Easy Pumpkin Oatmeal
How to Roast Pumpkin (to Make Puree)
This post was first published November 2023.
