Spiced Pumpkin Banana Bread
A pumpkin banana bread with cozy spices that’s easy, vegan and can be made into muffins! Feel free to jazz it up with chocolate chips or walnuts.
This comforting spiced pumpkin banana bread is the perfect seasonal treat to use up those bananas that you’ve allowed to get juuuuuust a little bit (OK, maybe a lotta bit) past their prime.
The warmth of caramel-y brown sugar, pumpkin pie spice and ginger feels like a warm hug in cooler seasons. The ginger is optional, but I think it’s totally worth the trip to the spice aisle.
This recipe requires 9 ingredients (plus salt), and I bet you’ve got most of them in your pantry. It stores well for a few days when wrapped in tinfoil… If it lasts that long?
Here’s a few reasons why I love this recipe.
A Vegan Pumpkin Banana Bread
You can use butter in place of vegetable oil if you really want, but I’ve made it both ways and personally prefer the loaf with oil. Vegan butter or coconut oil would also work here. Really though, I think the vegetable oil method is the way to go.
Eggs? We don’t need ‘em! Bananas work triple-time to add flavor, emulsify (hold the ingredients together) and add a little bit of sweetness. Forget those cumbersome chia eggs.
Tips For This Super Moist Recipe
My easy pumpkin banana bread recipe is fluffy but super moist since we’re using mashed pumpkin and bananas.
I love me a moist pumpkin banana bread, but a word to the wise: Let this bread fully cool before cutting into it. When in doubt, give it a few extra minutes in the oven and cover with tinfoil to avoid over-browning.
Because it is made with so many wet ingredients, you want to give it a fair shake at firming up so it doesn’t get all mushy inside. I mean, mushy, undercooked baked goods are 11000% my jam, but you might not be into that, so keep those tips in mind.Jump to Recipe
Mix it Up: Add chocolate chips or walnuts
Want to mix it up?
I love the crunch of a walnut in a baked good. And there is nothing like a warm piece of pumpkin banana bread speckled with melty chocolate chips. You can even get away with skimping on the sugar if you add chocolate chips, since they bring a little extra sweetness.
Make Banana Pumpkin Muffins
This batter makes great muffins, too, and I’ve got all the instructions and measurements mapped out for you in this recipe post for my vegan banana pumpkin muffin recipe with chocolate chips!
Watch Me Make This Recipe
Can’t see the video below? Watch it here.
How To Serve This Pumpkin Banana Bread
I love to serve this pumpkin banana bread as a breakfast treat or snack warmed up, on its own. You can add some butter, vegan butter or maple syrup if you want to dress it up.
Want to get really fancy? Make this recipe dessert-worthy by drizzling on a simple icing. If you’re looking for inspo, you can try the coffee-flavored icing in my recipe for pumpkin spice latte bread — a pumpkin loaf made with instant coffee. When you’re done making pumpkin banana bread, give this recipe a try!
For the loaf:
- Canned pumpkin
- Overripe bananas
- All-purpose flour
- Brown sugar
- Vegetable oil or melted butter
- Baking soda
- Baking powder
- Pumpkin pie spice
- Chocolate chips
Make This Easy Pumpkin Banana Bread
While your oven is preheating, mix dry ingredients together in a large bowl. Mash bananas in a smaller bowl, then add in and mix the rest of your wet ingredients.
Make a well in your dry ingredients, then add in your wet ingredients and mix gently. Don’t overmix! This could make your loaf come out a little extra gummy and dense. It still tastes fine, but the texture won’t be as fluffy.
Bake until a toothpick comes out clean and place a piece of tented tinfoil over the loaf about halfway through baking if the loaf is starting to turn more brown than you’d like.
When in doubt, give the loaf another 5-7 minutes in the oven. It’s common for banana bread to come out with an undercooked middle if it isn’t cooked quite long enough. I personally love baked goods that are a little mushy in the center, but it might not be your cup of tea.
On that same note, avoid opening the oven door and letting out all the hot air just to check on your loaf. Baked goods tend to continue cooking for a bit after they’re removed from the oven, so be sure to let this one cool as much as possible. Avoid the temptation of slicing into the loaf hot out of the oven. We want that center to set!
Spiced Pumpkin Banana Bread
- loaf pan approx. 8”x4” (or similar size)
- 1 c. canned pumpkin
- 2 brown or browning bananas mashed
- 1 ¾ c. all-purpose flour
- 1 1/4 c. brown sugar
- 1/2 c. vegetable oil or melted butter
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 2 1/2 tsp. pumpkin pie spice
- pinch of salt
- 1 tsp. ground ginger
- 1/2 c. each choc. chips or walnuts
- Preheat oven to 350°F. Grease a loaf pan or line with greased parchment paper for easier cleanup.
- Mix dry ingredients in a large bowl until fully combined.
- In a separate, smaller bowl, mash banana. Add the rest of your wet ingredients and mix until fully combined.
- Make a well in the dry ingredients, add wet ingredients and stir gently until fully combined. Pour batter into loaf pan. Be careful not to overmix; this could make your loaf a little too dense.
- Bake for approx. 1 hour to 1 hour 10 minutes, or until fork comes out clean. You may cover with tented tinfoil about 40 minutes into baking if you don’t want the top of the loaf to brown more than it already has. Resist the urge to dig in immediately (if you have enough self-determination!) and allow to fully cool before serving.
MORE PUMPKIN RECIPES:
MORE BAKED GOODS:
- Quick Herbed Olive Dinner Bread
- Roasted Garlic + Rosemary Bread
- Traditional Irish Soda Bread (no-yeast quick bread)
- Peaches + Cream Loaf
- Passionfruit Olive Oil Cake
- Persimmon Tart with Cinnamon + Orange Marmalade
- Zucchini Bread Muffins
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