Easy Pumpkin Banana Bread

Pumpkin banana bread puts two soft fruits into one dense, moist loaf. The banana adds sweetness and the pumpkin keeps the crumb tender for days. Cinnamon, ginger, nutmeg and cloves give it a warm fall flavor without any extra effort.

You mix it in a single bowl, pour it into a loaf pan and bake until the top cracks and turns glossy. It works as a breakfast, an afternoon snack or a simple dessert with a cup of coffee.

Ingredients

• 1 1/2 cups (190 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large ripe bananas, mashed (about 1 cup)
• 1/2 cup (120 g) pumpkin puree
• 2 large eggs
• 1/2 cup (100 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (80 ml) neutral oil or melted butter
• 1 teaspoon vanilla extract
• 1/2 cup (60 g) chopped walnuts or pecans, optional

Why You’ll Love This Pumpkin Banana Bread

• It uses ripe bananas that are already on your counter, so there is no special shopping trip.
• The pumpkin makes the crumb dense and moist, and the loaf stays soft for several days.
• Everything is mixed in one bowl with a spoon. You do not need a mixer.
• The spice mix tastes like fall, but the bread works just as well in any other season because canned pumpkin is always available.

Ingredient Notes

Bananas: Use bananas with brown spots on the peel. They are sweeter and mash into a smooth paste, which spreads the flavor evenly through the loaf. Yellow bananas with green tips will make the bread taste starchy and less sweet. If your bananas are not ripe enough, bake them in their peels at 300 F (150 C) for 15 to 20 minutes until the skins turn black, then let them cool before mashing.

Pumpkin puree: Buy plain canned pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, and it will throw off the balance of this recipe. If you roast your own pumpkin, drain the puree in a sieve for 10 minutes first, because homemade puree holds more water than canned.

Oil or butter: Oil gives a softer crumb that stays moist longer. Melted butter gives a slightly richer taste but a firmer texture once the loaf cools. Either one works. Let melted butter cool for a few minutes before mixing so it does not cook the eggs.

Eggs: The eggs hold the loaf together and give it structure. This recipe is vegetarian but it is not vegan. If you want an egg free loaf, a flax egg may work in place of each egg, but the texture will be denser and I have not tested that swap here.

Spices: Fresh spices make a clear difference. If your ground cinnamon has been in the cabinet for more than a year, it will taste weak, so use a bit more or replace it.

How to Make Pumpkin Banana Bread

Heat the oven to 350 F (175 C). Grease a 9 by 5 inch loaf pan, then line it with parchment so the paper hangs over the long sides. The overhang works like handles and lets you lift the loaf out without breaking it.

Whisk the flour, baking soda, baking powder, salt and all four spices in a medium bowl. Set it aside. This step spreads the leavening and spices evenly, so you do not get pockets of bitter baking soda in the finished slice.

In a large bowl, mash the bananas with a fork until they are mostly smooth. Add the pumpkin puree, eggs, both sugars, oil and vanilla. Whisk until the mixture looks uniform and slightly thick.

Add the dry ingredients to the wet ones and fold with a spatula. Stop as soon as you no longer see dry flour. This is the first step where a mistake ruins the bread. Overmixing builds gluten, and the loaf turns tough and rubbery. A few small lumps are fine. If you are using nuts, fold them in during the last few strokes.

Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes. Start checking at 55 minutes by pushing a toothpick into the center. It should come out with a few moist crumbs but no wet batter. If the top browns too quickly before the center is done, lay a piece of foil loosely over the pan for the last 15 minutes.

Cool the loaf in the pan for 15 minutes, then lift it out with the parchment and place it on a wire rack. This is the second step that matters. Slicing while the bread is hot makes the inside gummy, because the crumb is still setting. Wait at least 30 more minutes before you cut it.

Tips for Success

• Measure the flour correctly. Spoon it into the cup and level it off with a knife. Scooping straight from the bag packs in extra flour and gives a dry loaf.
• Weigh the mashed banana and pumpkin if you can. A little extra banana makes the loaf wet in the middle, and a little extra pumpkin makes it heavy.
• Use room temperature eggs. Cold eggs do not blend well with the oil and can leave the batter uneven.
• Bake on the center rack. A rack that sits too high browns the top before the middle sets, and the cracked top can turn dark and bitter.
• For a bakery style top, sprinkle a spoonful of coarse sugar or a few chopped nuts over the batter right before it goes in the oven.

Storage

Counter: Wrap the cooled loaf tightly or keep it in an airtight container. It stays good for 2 days at room temperature.

Fridge: Store it in an airtight container for up to 5 days. Bring slices to room temperature or warm them for 10 seconds in the microwave before serving.

Freezer: Slice the loaf, wrap each slice in plastic, and place the slices in a freezer bag. They keep for up to 3 months. Thaw a slice on the counter for about 30 minutes, or toast it straight from frozen.

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Roast the pumpkin until it is soft, scoop out the flesh and puree it. Then press it through a sieve or let it drain for 10 minutes. Homemade puree holds more water than canned, and the extra liquid can make the loaf gummy if you skip this step.

Why did my pumpkin banana bread sink in the middle?

The most common causes are underbaking, opening the oven door too early and overmixing. The center needs the full baking time to set. Keep the oven closed for the first 45 minutes, and check the loaf with a toothpick before you take it out.

Can I make muffins with this batter?

Yes. Fill a lined muffin tin about three quarters full and bake at 350 F (175 C) for 20 to 25 minutes. Check one with a toothpick at 20 minutes, since oven times vary.

Can I reduce the sugar?

You can cut the brown sugar to 1/3 cup without harming the structure. Sugar adds moisture as well as sweetness, so reducing it by more than that can make the loaf drier and paler.

Is this bread gluten free?

No. It uses all purpose flour, which contains gluten. A one to one gluten free flour blend can work in its place, though I have not tested it for this recipe.