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slices of banana pumpkin bread on a pink plate on a light pink surface with a floral linen.

Pumpkin Banana Bread

Our pumpkin banana bread recipe is a delicious snack that can be used for breakfast, snack, and dessert. Step by step photos teach you how to bake it!


Units Scale
  • 6oz (3/4 Cup) Mashed Ripe Bananas
  • 4oz (1/2 Cup) Butter, melted
  • 100 grams (1/2 Cup) Brown Sugar
  • 100 grams (1/2 Cup) Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 8oz (1 Cup) Pumpkin Puree
  • 250 grams (2 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoon Pumpkin Pie Spice


  1. Preheat oven to 350F/180C and grease a 9" X 5" loaf pan and set aside.
  2. In a large bowl mash the banana then add the butter, sugars, vanilla extract, eggs, and pumpkin puree. Mix until fully combined.
  3. Place a sieve over the wet ingredients and sift in the dry ingredients; flour, baking powder, baking soda, salt and pumpkin pie spice. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tough bread. 
  4. Pour batter into the prepared pan and bake for 45-55 minutes or until the bread bounces back when you touch the top gently or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 15 minutes then remove from pan to cool on wire rack completely. Store leftovers in an airtight container for up to 4 days.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
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