This healthy pumpkin banana bread recipe is the perfect bread for Fall that combines that classic banana bread flavour with the warm heartiness of pumpkin. Enjoy this bread for breakfast or as a snack with your favourite tea.

Pumpkin banana bread sliced on a cooling rack

Healthy pumpkin banana bread

While we all know and love pumpkin spice lattes in the Fall season, there’s another pumpkin recipe that deserves some attention: pumpkin banana bread.

It’s the combination of two classics, banana bread and pumpkin bread that come together to create a delicious bread that is perfect to bake up for Fall. The pumpkin in this recipe adds an earthy, slightly spicy twist to the classic moist banana bread we all know and love. This loaf also features an optional streusel topping that you can add for some extra flavour and sweetness!

Why you’ll love this recipe

  • Perfect for Fall baking. Pumpkin banana bread is perfect to enjoy for some Fall baking and will make your kitchen and home smell amazing.
  • Healthy ingredients. This recipe is made to be healthier than your average loaf and is naturally sweetened with maple syrup.
  • Customizable. This bread can be easily customized to make it gluten-free (just use gluten-free flour) or adapted to add any mix-ins you love!

Main ingredients and substitutions

  • Flour: you can use all-purpose flour, whole wheat flour or gluten-free flour.
  • Baking soda & powder: this recipe uses both baking soda and baking powder to create a light and fluffy loaf.
  • Spices: a combination of cinnamon and nutmeg make this bread taste like Fall! You can also use pumpkin pie spice if that’s what you have on hand.
  • Salt: a pinch of salt helps balance out the flavours in this bread.
  • Eggs: bind everything together.
  • Pumpkin: canned pumpkin puree is easy to find at most grocery stores and works perfectly in this recipe. If you prefer to make homemade pumpkin puree you can do that too!
  • Banana: make sure to use an over-ripe banana.
  • Avocado oil: you can substitute with coconut oil that has been melted and cooled, or butter that has been melted and cooled.
  • Maple syrup: this is used to sweeten the bread. You could also use honey or brown sugar.
  • Vanilla: just a touch for flavour.

*Full recipe measurements and instructions are below in the recipe card.

How to make banana bread with pumpkin

Step 1

Mix the dry ingredients together in a large mixing bowl and the wet ingredients together in a separate mixing bowl.

  • flour, cinnamon and nutmeg in a mixing bowl
  • eggs, pumpkin puree, mashed banana and avocado oil in a mixing bowl

Step 2

Add the wet ingredients to the dry ingredients and slowly fold together to combine.

  • wet and dry ingredients together in a bowl for pumpkin banana bread
  • pumpkin banana bread batter in a mixing bowl

Step 3

Optionally prepare a streusel topping to add on top of the bread by combining oats, oat flour, coconut sugar, cinnamon and butter (or coconut oil) together in a bowl.

  • oats, brown sugar, oat flour and butter in a bowl
  • streusel topping in a bowl

Step 4

Add the batter to an 8×4 in loaf pan and top with the streusel topping. Bake the bread in the oven at 350 degrees F for 45-55 minutes.

  • pumpkin banana bread batter with streusel topping in a loaf pan
  • three slices of pumpkin banana bread with streusel topping

Variations and add-ins

Make it gluten-free: substitute the all-purpose flour with a 1-1 gluten-free flour. (This “1-1” on the flour packaging means it can be substituted for regular flour equally. I like this one from Bob’s Red Mill.)

Make it all pumpkin: want to turn this recipe into a pumpkin loaf? No problem! Substitute the 1/2 cup of banana with an additional 1/2 cup of pumpkin puree.

Add-in ideas:

  • Chocolate chips
  • White chocolate chips
  • Walnuts
  • Pecans
  • Dried cranberries
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How to store pumpkin banana loaf

Counter/Fridge: store any leftover Pumpkin Banana Bread on the countertop for up to 4 days or in the fridge for up to a week. Make sure the bread is well covered so it doesn’t dry out.

Freezer: this bread is freezer-friendly! To freeze let the pumpkin bread cool on the countertop completely. Then wrap it tightly in plastic wrap and transfer it to a freezer-safe bag and place it in the freezer for up to 2 months. Let defrost on the counter and optionally heat up in the oven to warm through.

Expert tips for making pumpkin banana bread

  • Use pumpkin puree, not pumpkin pie filling. These can usually be found next to each other at the grocery store and can be easily confused. Pumpkin pie filling typically has a lot of added sugar and other ingredients, while pumpkin puree is just made from pumpkin.
  • Don’t overmix the batter. This will lead to dense bread. Gently fold the wet ingredients and dry ingredients just until everything comes together.
  • The streusel topping is optional. This recipe is just as delicious without it!
  • Check on the bread in the oven at 45 minutes. Depending on your oven you may find the bread cooks quickly or a bit slowly. It’s best to check on the bread at the 45-minute mark to see if it’s done. You’ll know it’s ready when you stick a toothpick into the bread and it comes out clean. (with no wet crumbs on it.)
  • Let cool before slicing. While it might be tempting to cut into the bread right away, it’s important to let it cool so the loaf can set properly.

Frequently asked questions

How do I know when the pumpkin banana bread is done?

Doing the toothpick test is the best way to tell. Remove your bread from the oven and insert a toothpick into the bread, if there is any batter or many crumbs on the toothpick, the bread needs more time. If the toothpick comes out clean, the bread is fully baked.

How long does pumpkin banana bread last?

This bread will last for 4 days on the countertop or a week in the fridge. (well covered or in a container)

Can I freeze leftovers?

Yes! Let the bread cool completely then wrap it in plastic wrap and place it in a freezer bag in the freezer. You can freeze it as a loaf or slice it and then freeze the individual slices.

A pumpkin banana bread loaf on a cooling rack

More pumpkin recipes to try

If you tried this Pumpkin Banana Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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three slices of pumpkin banana bread with streusel topping

Pumpkin Banana Bread

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Pumpkin banana bread is perfect to bake up for a cozy Fall day!

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour (can sub whole wheat or oat flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1 large banana, mashed (approx 1/2 cup)
  • 1/3 cup avocado oil
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract

Streusel toppings

  • 1/4 cup oat flour (can sub all-purpose flour)
  • 2 tbsp rolled oats
  • 2 tbsp brown sugar (can sub coconut sugar)
  • 1/4 tsp cinnamon
  • 2 tbsp butter or vegan butter, softened

Instructions

  1. Preheat the oven to 350 degrees and spray an 8×4 inch loaf pan with cooking spray.
  2. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl. 
  3. In a separate bowl, whisk the eggs, pumpkin puree, mashed banana, coconut oil, maple syrup and vanilla together.
  4. Pour the wet ingredients into the dry and gently mix together just until combined. 
  5. Pour the batter into your loaf pan filling 3/4 of the way full.
  6. To prepare the streusel topping, mix together the oat flour, rolled oats, brown sugar, cinnamon and butter.
  7. Sprinkle the streusel topping on top of the loaf pan, then lightly press it into the batter. 
  8. Bake for 45-55 minutes or until a toothpick comes out clean.
  9. Let cool for at least 30 minutes before serving.

Notes

Add any mix-in you love to this bread!

Store well covered on the counter for 4 days or in the fridge for a week.

 

Nutrition

  • Serving Size: 1/12th of recipe
  • Calories: 160
  • Sugar: 10g
  • Fat: 10g
  • Carbohydrates: 14g
  • Fiber: 1.5g
  • Protein: 2g