PUMPKIN BANANA BREAD
This Pumpkin Banana Bread is moist, delicious, and full of warm fall flavor. A wonderful way to use ripe bananas and pumpkin for an easy autumn treat.
Why You’ll Love This Pumpkin Banana Bread
This bread is an easy quick bread that you can throw together quickly! No yeast or waiting for the bread to rise. Also, it’s a great way to use ripe bananas and still enjoy that delicious pumpkin flavor we all love during the Fall season. It’s wonderful with a cup of coffee or could even be a dessert. This bread has a great texture, and the nuts and powdered sugar glaze just add another level!
Swaps or Additions
You can leave the nuts out if you are not a fan of nuts! This bread is just as good without the glaze but we find it adds a great sweetness to it and we love it.
Changes We Have Made – One Loaf or Two?
We recently remade this bread and updated this post. This bread has been on our website for years. We first made it years ago; we made 2 loaves of bread with this recipe. We halved the mixture into two 9×5 bread pans, which made 2 smaller loaves. We baked it for about 50-60 minutes. We just remade it in one loaf pan, and it made a nice, bigger loaf. We had to cook it for around 70 minutes, and we liked having just one big loaf, so you can do whichever you like.
Other Delicious Bread Recipes
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Pumpkin Banana Bread
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1 1/2 sticks butter or 12 tablespoon softened
- 1 cup 100% pumpkin
- 3 eggs
- 2 teaspoons vanilla extract
- 2 bananas peeled and mashed
- 1 cup nuts of your choice Optional
Powdered Sugar Topping
- 3/4 cup powdered sugar or confectioners sugar
- 4 or 5 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- SEE NOTES BELOW
- Whisk together flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg. Set aside.
- Cream brown sugar, white sugar and butter with mixer. Add pumpkin eggs, vanilla extract and bananas mixing well. Combine with flour mixture. Fold in nuts.
- Spray one 9 x 5 inch loaf pan and add batter. Bake in preheated 350 degree oven for 60-70 minutes testing for doneness as ovens vary. (it took closer to 70)
Powdered Sugar Topping
- Mix together with wire whisk and pour over bread. If topping is too thick add more milk, if too thin add more sugar until you get the consistency you like.
Notes
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
This is definitely a bread I will be making! It looks so delicious, thanks for a wonderful bread recipe. Vernon
Tried this recipe for the first time yesterday and it’s definitely one of my new favorites.
I opted to divide the batter between two loaf pans to ensure the center was completely done (sometimes my oven just can’t get the center done on quick breads). It is a short, squatty loaf (as mentioned above), but mine also came out very dense and heavy (not sure if that’s a one-off, but I will definitely make this again, so time will tell). However, I liked the dense, heavy, squatty bread. The combination of spices used in the recipe make the taste quite intense – but again, I liked that. It’s perfect for Fall.
I do store mine in the fridge and opted to for-go the powdered sugar glaze, but instead enjoy it with a good schmear of cream cheese (and coffee!). DEE-LISH! Highly recommend!
Made these with a couple of substitutions since I was low on butter & I had already started mixing the dry ingredients:
I had fat free Greek yogurt & olive oil on hand so I used half Greek yogurt & half olive oil (Greek yogurt for “structure” & the oil for fat/moisture) for 12 tablespoons of butter, when converting for those specific ingredients, I used 3 tablespoons Greek yogurt (turned out to be 40g) & 4.5 tablespoons of olive oil (turned out to be 53g for me).
The taste turned out wonderful, however it didn’t rise much at all above what I poured in, but the recipe does say that this bread doesn’t rise too high anyway, so I’m not sure how much is due to my substitutions.
Made two short loaves (next time I’ll combine it all in one taller loaf), & they are dense & moist, & taste so so good. Thank you for posting the recipe!
Hello is the pumpkin cooked or raw?Does not mention.
I use the pumpkin that comes in a can from the grocery. It is not raw. It is the 100 percent pumpkin in the can and not the pumpkin pie mix that comes in the can.
I made it. It was delicious. I made it without the icing and kept it in the fridge.
Thank you Diane! So happy you enjoyed this recipe. Have a great week.
Oh my gosh this was soooo good! Thank you!
Made muffins with this recipe today, cutting out the nuts and leaving out the glaze. Cut the cooking time by 30 minutes. Makes 18.
I will definitely be trying this one! Thanks!
OH Lord this looks so mouth watering. Thank You for posting..
It looks so good. I can hardly wait to try it.
Looks yummy
This looks so selicious. Do you ever use a cake mix for quicker cooking? Can you use a cake mi for this cake? Thanks
Love both pumpkin and banana! Yummy!