Name: Pumpkin Banana Spice Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup mashed ripe banana (about 2 large bananas); 3/4 cup canned pumpkin purée; 1/3 cup pure maple syrup or honey; 1/4 cup melted coconut oil or vegetable oil; 1 tsp pure vanilla extract; 1 cup whole wheat flour or spelt flour; 1/2 cup oat flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp salt; 1/2 cup chopped walnuts or chocolate chips (optional)

Moist, warmly spiced, and naturally sweetened, this Pumpkin Banana Spice Bread is the coziest bake I make when the fall cravings hit. It’s a comforting blend of ripe bananas and pumpkin purée with a medley of spices that fills the kitchen with irresistible aroma. Whether I slice it up for breakfast, a midday snack, or a light dessert, this loaf never sticks around for long.

Why You’ll Love This Recipe

I love how this bread marries the richness of banana with the smooth, earthy flavor of pumpkin. It’s naturally sweetened with maple syrup or honey, and it stays moist for days. The warm spices—cinnamon, nutmeg, cloves, and ginger—bring out that classic autumn flavor I always crave when the leaves start to turn. It’s also incredibly easy to mix together in one bowl and totally adaptable: I can add nuts, chocolate chips, or keep it simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed ripe banana (about 2 large bananas)

3/4 cup canned pumpkin purée

1/3 cup pure maple syrup or honey

1/4 cup melted coconut oil or vegetable oil

1 tsp pure vanilla extract

1 cup whole wheat flour or spelt flour

1/2 cup oat flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp salt

1/2 cup chopped walnuts or chocolate chips (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, I mix the mashed banana, pumpkin purée, maple syrup, oil, and vanilla extract until smooth.

In another bowl, I whisk together the whole wheat flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

I gradually stir the dry ingredients into the wet mixture, being careful not to overmix.

If I’m using walnuts or chocolate chips, I gently fold them in.

Then I pour the batter into the prepared loaf pan and smooth the top.

I bake it for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 10 slices.

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Calories per slice: Approximately 180 kcal

Variations

Make it vegan: I use maple syrup instead of honey and stick with coconut oil.

Add-ins: I love folding in chopped walnuts for crunch or dark chocolate chips for a sweet twist.

Make it gluten-free: I swap in a 1:1 gluten-free baking blend for the whole wheat flour.

Boost the spice: Sometimes I add a pinch more cinnamon or even pumpkin spice for a bolder flavor.

Top it off: I sprinkle oats or nuts on top of the batter before baking for texture and visual appeal.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, I slice and freeze the bread, placing parchment paper between slices. I reheat slices in the toaster oven or microwave for a warm, just-baked feel.

Related Recipes:

Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting

FAQs

How ripe should the bananas be for this recipe?

I use bananas that are deeply speckled or even blackened—they add natural sweetness and a tender crumb.

Can I use fresh pumpkin instead of canned?

Yes, I use homemade pumpkin purée as long as it’s thick and well-drained to avoid excess moisture in the batter.

What can I substitute for oat flour?

If I don’t have oat flour, I grind rolled oats in a blender or food processor until fine. I can also substitute with all-purpose flour, though the texture may change slightly.

How do I know when the bread is fully baked?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. I avoid overbaking to keep the loaf moist.

Can I make muffins with this recipe?

Absolutely. I divide the batter into a muffin tin and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This Pumpkin Banana Spice Bread is everything I want in a fall bake: simple, satisfying, and full of warm, comforting flavors. It’s a staple in my kitchen whenever I have ripe bananas on the counter and pumpkin in the pantry. Whether I enjoy it plain, toasted, or topped with a smear of nut butter, it’s a delicious way to celebrate the season.

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