There’s something comforting about the smell of freshly baked bread filling the house. Now, take that comfort, swirl in some ripe bananas, add velvety pumpkin puree, and sprinkle in fall spices—and you’ve got yourself pumpkin banana bread perfection.

This Pioneer Woman recipe takes two classics—moist banana bread and spiced pumpkin quick bread—and marries them into one loaf that feels like autumn in every slice. Honestly, it’s the kind of homemade quick bread that makes neighbors “accidentally” stop by your house just to see what’s baking.

Whether you’re an experienced home baker or someone who usually avoids recipes longer than a grocery list, this bread is for you. It’s simple to make, bakes up beautifully, and freezes well (if it lasts that long). With a soft crumb, warm spice, and crunchy pecan bits, this recipe is the ultimate fall baking win.

Why You’ll Love This Pumpkin Banana Bread

Combines the best of two worlds: moist banana bread and spiced pumpkin bread.
A Pioneer Woman recipe that’s simple enough for beginners but impressive enough for guests.
Stays tender for days—perfect for make-ahead baking.
Freezer-friendly for busy weeks or holiday prep.
Pairs beautifully wih coffee, tea, or hot cocoa.

Ingredients You’ll Need

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
½ teaspoon baking powder
1 ½ teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon cloves
¼ teaspoon nutmeg
1 cup granulated sugar
½ cup light brown sugar
⅔ cup vegetable oil
3 large eggs
1 cup pumpkin puree
1 cup mashed ripe banana
1 cup chopped pecans

Step-by-Step Directions

Preheat oven to 350°F (177°C). Grease and flour two loaf pans.
In a large bowl, whisk together flour, baking soda, salt, baking powder, and spices.
In another bowl, beat sugar, brown sugar, oil, and eggs until smooth.
Stir in pumpkin puree and mashed banana until well combined.
Gently fold the dry ingredients into the wet mixture until just incorporated.
Fold in chopped pecans evenly.
Divide batter between pans and smooth tops.
Bake 50–55 minutes, until a toothpick comes out mostly clean.
Cool 5 minutes in pans, then transfer to a wire rack to cool completely.

Tips for Perfect Pumpkin Banana Bread

Here’s the thing—quick breads are easy, but there are a few tricks to keep them from turning into doorstops:

Bananas matter: The riper, the better. Those spotty brown bananas on your counter are gold here.
Don’t overmix: Stir until the flour disappears, then put the spoon down. Overmixing = dense bread.
Spice it your way: Love nutmeg? Add a little more. Want it sweeter? Toss in a handful of chocolate chips.
Check early: All ovens are different. Peek at 45 minutes to avoid overbaking.
Foil trick: If the top browns too quickly, loosely cover with foil for the last 15 minutes.

My Story with This Recipe

The first time I made this pumpkin banana bread, it was one of those Sundays when the kids were lounging in pajamas, my husband was pretending to “fix” something in the garage, and I was craving something warm and cozy. I mashed a few bananas, opened a can of pumpkin, and hoped for the best.

What came out of the oven was pure magic—golden loaves with a spiced aroma that made everyone wander into the kitchen. The kids begged for “just one more slice,” and even my husband abandoned his half-finished garage project for a warm slice slathered with butter.

Since then, it’s become my go-to fall baking recipe. It feels festive without being fussy, and I love that it bridges two of my favorite quick breads into one comforting loaf.

What to Serve with Pumpkin Banana Bread

This bread is so versatile, it can be:

Breakfast: Toasted with butter and a sprinkle of cinnamon sugar.
Brunch spread: Pair it with scrambled eggs, fruit salad, or even quiche.
Snack time: A slice with a cup of tea or apple cider is peak fall coziness.
Dessert: Warm it slightly and serve with a scoop of vanilla ice cream.

For a fun twist, spread cream cheese or honey butter over a slice—it takes it from “yum” to “oh wow.”

How to Store Pumpkin Banana Bread

The beauty of quick breads is that they keep well, making them ideal for busy schedules.

Room temperature: Store tightly wrapped in plastic wrap or in an airtight container for up to 3 days.
Fridge: Keeps for up to a week—great if you like it a little firmer.
Freezer: Wrap individual slices in plastic and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 30 seconds.

Pumpkin Banana Bread FAQs

Can I make this without nuts?

Yes! Just leave them out, or swap with chocolate chips or dried cranberries.

Can I use fresh pumpkin instead of canned?

You can—just be sure to puree it well and strain out extra liquid so the bread doesn’t get soggy.

How do I make it extra moist?

This bread is already super tender, but you can replace half the oil with applesauce for extra moisture.

Can I bake this in one large pan instead of two?

Yes, but it will need extra time. Check at 60 minutes and keep testing until done.

Why is my bread sinking in the middle?

It’s often underbaked—make sure the center is fully set before removing from the oven.

A Slice of Fall Happiness

Pumpkin banana bread is more than just a treat—it’s a cozy ritual. Every slice carries that comforting blend of spiced pumpkin and moist banana bread that makes fall baking so special. This Pioneer Woman recipe has earned a permanent spot in my kitchen, and I’m betting it will in yours, too.

So grab those bananas, crack open that can of pumpkin, and bake up a loaf (or two). Because honestly, one loaf never lasts long enough.

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