Super Scrumptious Pumpkin Banana Bread Recipe

It is fall and what a better time of year to mix up your traditional banana quick bread with some canned pumpkin.  Double the fruit content with this amazing combination to create this Super Scrumptious Pumpkin Banana Bread Recipe.

Quick breads take no time to prepare.  The longest part of making quick breads, is the baking.  Don’t have 45-60 minutes to bake the bread, make them into muffins and cut the time in more than half.

2 loaves of Pumpkin Banana Bread Recipe cooling on a rack

Pumpkin Banana Bread Recipe

Since my family is divided on mix ins for our banana bread, we decided to make our two loaves different flavors.  


Once you make the batter, add them to the loaf pans.  Cover one with chips and the other with cut pecans.  (Be sure to press them into the batter slightly)

2 pans of unbaked banana pumpkin quick bread topped with chocolate chips and nuts


Baked up goodness.  I am not sure if I consider this a breakfast treat, a dessert or just a snack bread.


2 baked loaves of banana pumpkin bread one with chocolate chips one with nuts on top

Freeze the loaves for later as well.  They freeze so nicely and come in handy during the busy holiday season.

Super Scrumptious Pumpkin Banana Bread Recipe one loaf sliced on cooling rack

Pumpkin and banana bread is a first for me, but not a last.

I think I gobbled up a loaf on my own.  It is great with a smear of cream cheese.

Other Quick Breads You Might Like:

Outrageously Simple Streusel Filled Coffee Cake Recipe

Pumpkin Apple Quick Bread

Zucchini Apple Quick Bread Recipe

Chocolate Chip Zucchini Bread Recip

Super Scrumptious Pumpkin Banana Bread Recipe

pumpkin banana bread recipe

Super Scrumptious Pumpkin Banana Bread Recipe

Pumpkin Banana Bread Recipe

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This scrumptious and easy pumpkin Banana bread recipe is the best quick bread for fall. 


  • 3 cups Unbleached All-purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Baking Powder
  • 1-1/2 teaspoon Cinnamon
  • 3/4 teaspoons Ginger
  • 1/2 teaspoon Cloves
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1 cup Granulated Sugar
  • 1/2 cup Lightly Packed Light Brown Sugar
  • 2/3 cups Vegetable Oil
  • 3 Eggs
  • 1 cup Canned Pumpkin Puree
  • 1 cup Mashed Ripe Banana
  • 1/2 cup Chopped Pecans
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5).
  2. Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture.
  3. Divide batter evenly between pans. Top loaves with pecans or chips as desired. Bake for 45–60 minutes or until toothpick comes out clean 
  4. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
  5. Serve warm or at room temperature. Wrap bread in foil to store.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 316Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 35mgSodium 268mgCarbohydrates 44gFiber 2gSugar 23gProtein 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline.

What is your favorite fall quick bread combination?

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