Pumpkin Banana Bread – Yummy Toddler Food

This Pumpkin Banana Bread has the classic flavors of pumpkin bread and banana bread combined, which makes it extra yummy. It stores well, too!

Pumpkin Banana Bread

I love an easy quick bread recipe, especially one that stores well for easy breakfasts and snacks. This version of my classic Pumpkin Bread checks all the boxes. It is easy to stir together, makes good use of basic pantry staples, and has the flavors we love from both banana bread and pumpkin bread.

This is a nice option if you have part of a can of pumpkin left and some ripe bananas. My version of the recipe has whole grain flour, a little less added sugar (about half, as other similar recipes), and all that cozy spiced bread you expect.

It’s great on its own, or you can top it with butter, nut or seed butter, or cream cheese. Try it as a side dish for a holiday dinner or paired with a cozy soup like Pastina Soup or Creamy Carrot Soup.

Ingredients You Need

Below is a look at the ingredients you need to make this easy baking recipe so you know what to have on hand or pick up from the store.

• Pumpkin puree: You can use canned pumpkin puree or Homemade Pumpkin Puree. Both work in this recipe.
• Banana: Plan to use very ripe bananas with brown spots for the best natural sweetness.
• Butter: I use unsalted butter in my baking, and in this recipe, we’ll melt it and let it cool just slightly before incorporating it into the batter.
• Eggs: I use large eggs in my baking and they work here to help the finished bread have the tender crumb you expect.
• Vanilla extract: You can use natural or imitation vanilla extract in this recipe. It adds a nice undertone of flavor.
• Whole wheat flour: I like using whole wheat flour here since there is a ton of moisture from the bananas and the pumpkin puree. And the whole wheat flour absorbs it nicely and bakes through beautifully.
• Sugar: This bread has half the amount of added sugar as other comparable recipes. The amount I use here is the amount we prefer. I find that sugar results in a better texture than honey or maple syrup, but you can use ⅓ cup of either of those if you prefer.
• Baking soda: Fresh, active baking soda is key here, as it ensures the bread bakes through in the middle.
• Cinnamon and pumpkin pie spice: Adding these spices lends extra cozy flavor to the finished loaf of bread.

Step-by-Step Instructions

Below is an overview of the process of making this recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

1. Preheat the oven and grease a 9×5-inch loaf pan. Add the wet ingredients to a large bowl. Stir to combine.
2. Stir in the dry ingredients.
3. Pour batter into the prepared pan and smooth the top so it’s even.
4. Bake until a cake tester or toothpick comes out clean.

How to Store

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for three days, in the fridge for five days, or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature.

You can serve this bread chilled or warmed, according to how your family prefers it.

Best Tips for Success

• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter or cream cheese if desired.
• Use very ripe bananas for the best natural sweetness.
• Find more recipes for canned pumpkin if you have some leftover.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)

• Add the pumpkin, mashed banana, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean.

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

• Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for three days, in the fridge for five days, or freeze slices, once cooled, and freeze in a zip-top storage bag with as much air removed as possible for up to six months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter or cream cheese if desired.

Serving: 1slice, Calories: 245kcal, Carbohydrates: 35g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 242mg, Potassium: 236mg, Fiber: 4g, Sugar: 14g, Vitamin A: 4162IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg