How can I make the loaf extra moist?

Use very ripe bananas, ensure the pumpkin puree is not overly watery, and avoid overbaking.

Can I use fresh pumpkin instead of canned?

Yes! Steam or roast fresh pumpkin, puree it, and drain excess liquid before using.

What spices pair best with this loaf?

Cinnamon, nutmeg, ginger, and cloves are the classics. Cardamom can add a unique twist.

Can I double the recipe?

Absolutely! Use two loaf pans or one larger pan, adjusting baking time as needed.

Is pumpkin banana loaf healthy?

It’s relatively healthy, especially if you use natural sweeteners and whole-grain flours.

How can I enhance the pumpkin flavor?

Add an extra teaspoon of pumpkin spice blend or a splash of vanilla extract. There’s something magical about the aroma of freshly baked bread wafting through your kitchen, especially when it’s a Pumpkin Banana Loaf. This delightful combination of fall-inspired pumpkin flavors and naturally sweet bananas creates the ultimate treat that’s perfect for any time of the year. Whether you’re a seasoned baker or just starting, this recipe is foolproof and bursting with cozy, spiced flavors. Let’s break it down step by step so you can create this moist and delicious loaf at home.

How to Make the Fast Pumpkin Banana Loaf at Home

Ingredients

Scale

Wet Ingredients:

2 ripe bananas, mashed
1 cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar (or coconut sugar for a healthier option)
⅓ cup vegetable oil (or melted coconut oil)
2 large eggs, room temperature
1 teaspoon vanilla extract

Dry Ingredients:

2 cups all-purpose flour (or whole wheat flour for a healthier option)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves

Optional Mix-Ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips
Pumpkin seeds for topping

Cook Mode Prevent your screen from going dark

Instructions

Instructions:

Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients:
- In a large mixing bowl, combine the mashed bananas, pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract.
- Whisk until smooth and well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Do not overmix, as this can make the loaf dense.
Add Mix-Ins (Optional):
- Fold in any optional mix-ins like nuts or chocolate chips.
Transfer to Loaf Pan:
- Pour the batter into the prepared loaf pan.
- Smooth the top with a spatula and sprinkle with pumpkin seeds for an added crunch.
Bake:
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover loosely with aluminum foil during the last 15 minutes.
Cool and Serve:
- Allow the loaf to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.

Notes

For a healthier version, substitute all-purpose flour with whole wheat flour and use coconut sugar instead of brown sugar.
This loaf freezes well. Wrap tightly in plastic wrap and store in an airtight container for up to 3 months.
It tastes even better the next day as the flavors meld together overnight.

Author: Khadija
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg