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Two slices of pumpkin banana bread on a cream plate
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Pumpkin Banana Bread Recipe

A cinnamon-ginger quick bread made with plain pumpkin puree, ripe banana, brown sugar, and oil, with no mixer required.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling time 1 hour 30 minutes
Total Time 3 hours
Servings: 12 slices
Calories: 210.3
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup plain canned pumpkin puree 245 g; not pumpkin pie filling
  • 1 cup mashed ripe banana 225 g peeled and mashed; about 2 medium bananas
  • 2 large eggs 100 g without shells
  • 1/3 cup vegetable oil 73 g; neutral soybean oil used for nutrition
  • 2/3 cup packed light brown sugar 146 g
  • 1 teaspoon vanilla extract 4.2 g
  • 2 cups all-purpose flour 240 g; spooned and leveled
  • 1 teaspoon baking soda 4.6 g
  • 1/2 teaspoon baking powder 2 g
  • 1/2 teaspoon fine salt 3 g
  • 1 teaspoon ground cinnamon 2.6 g
  • 1/2 teaspoon ground ginger 1 g

Equipment

  • 1 9-by-5-inch metal loaf pan lined with parchment
  • 2 Mixing bowls
  • 1 Wire rack
  • 1 Instant-read thermometer recommended for the center

Method
 

  1. Heat the oven to 350°F. Line a 9-by-5-inch metal loaf pan with parchment, leaving overhang for lifting. Measure the mashed banana and pumpkin puree before mixing.
  2. Whisk the banana, pumpkin, eggs, oil, brown sugar, and vanilla in a large bowl until evenly combined. In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  3. Fold the dry mixture into the wet ingredients with a spatula just until no dry flour remains. Do not beat the batter or taste it raw. Scrape into the prepared pan and level the surface.
  4. Bake for 60–75 minutes, checking at 60 minutes. A skewer inserted into the center should have no wet batter, and the center should register 200–205°F. If the top browns too quickly, tent loosely with foil. Continue baking in 5-minute increments if the center is not ready.
  5. Cool in the pan for 15 minutes, then lift onto a wire rack and cool for about 75 minutes more, until no longer warm in the center. Cut into 12 slices. Refrigerate covered for up to 4 days or freeze individual slices for up to 2 months.

Video

Notes

Contains wheat and eggs; check oil and other labels for individual allergy needs. Nutrition is estimated per one-twelfth of the loaf without optional add-ins or spreads. Cooling time is approximate and the loaf should be fully cool before wrapping.
Video credit: Allrecipes, How to Make Moist Banana Pumpkin Bread. The video description uses honey plus white sugar and offers raisins and walnuts; this version uses brown sugar, has different puree and flour quantities, and leaves out those add-ins. Follow this recipe’s measurements and center-doneness checks.