This Pumpkin Banana Bread is so moist and tender with a crunchy, buttery crumb topping. Pumpkin and banana is the perfect flavor combination for any time of year!
Looking for a more traditional banana bread? Try my simple recipe for Brown Sugar Banana Bread.
Pumpkin Banana Bread Recipe
I don’t know if you’ve noticed, but cakes disguised as breads and I kind of have a thing. Like long-term relationship status. Plus, I’m all about a food that calls itself one thing but is, in fact, not that. Bread is for meats and cheeses, to be eaten for lunch, or with some smashed avocado. It’s ACTUAL food. Cakes are indulgent, and desserty, and generally looked down on as lunchtime sustenance. No one wants deli meats on a a slice of cake. That’s actually true.
But along comes “breads” like banana bread, zucchini bread, pumpkin bread…all calling themselves bread, but fooling no one. And I love it.
I have quite the resource of bread-cakes here on my site, in case you were wondering: Chocolate Chip Banana Bread, Toasted Coconut Banana Bread…the list goes on and on. And today I’m taking two of my favorite bread-cakes and smashing them together to make my latest fall favorite, Pumpkin Banana Bread.
This recipe took me a few go-rounds to get right. The first few times I added too much pumpkin, or too much banana and while the flavor was great, the texture was pretty bad.
Anyway, I officially nailed it the third time, and have made it about 4 times since, because I can’t stop. Plus, it’s topped with a crunchy, butter, crumble that I want to roll around in. Anywayyyy.
Let’s me show you how to get it done…
Easy right?
How to Make Perfect Pumpkin Banana Bread
Mashed banana, pumpkin and other totally normal ingredients. Topped with an easy crumble…
Assembled as such…
Baked to perfection…
Sliced…
Buttered, of course…
And eaten.
Repeat.
Hope you love this one as much as I do! And don’t forget to use to the hashtag #cookiesandcups if you make and share my recipes on your social media! Have a great week!
PrintPumpkin Banana Bread
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Prep Time: 10 minutes -
Cook Time: 75 minutes
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Total Time: 1 hour 25 minutes
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Yield: 8-10 slices 1x
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Category: Breakfast
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Method: Oven
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Cuisine: American
Prep Time:
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Print Recipe
PinDescription:
This Pumpkin Banana Bread is so moist and tender with a crunchy, buttery crumb topping. Pumpkin and banana is the perfect flavor combination for any time of year!
Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1/2 cup canned pure pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 cups all purpose flour
Crumb Topping
- 1/4 cup cold butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup flour
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 300°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up each end of the pan with a strip of parchment paper, so the ends hang over the pan slightly. Spray again with the nonstick spray. Set aside.
- In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
- Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
- Fold in the flour.
- Pour the batter into the prepared pan.
Crumb Topping
- In a medium bowl mix together the butter, brown sugar, flour and pumpkin pie spice using a pastry cutter or fork until the mixture forms coarse crumbs. You can also use your hands.
- Sprinkle the crumb topping onto the batter.
- Bake for 65-85 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.
- Allow the bread to cool in the pan for 20 minutes and then using the parchment paper as a handle, transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes:
Store airtight for up to 3 days.
Keywords:: pumpkin banana bread, pumpkin bread recipe, best pumpkin bread recipe, easy pumpkin bread recipe, easy pumpkin bread, easy banana bread, best banana bread recipe, easy banana bread recipe
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Looking for cook time suggestions for doing this as muffins
Delicious! Tasted exactly as I hoped it would! Old fashioned rolled oats made an excellent addition to the topping!
★★★★★
Seriously best recipe ever. I will never make plain old banana bread again. thank you for sharing! I did modify the crumb topping by adding some old fashioned oats and sprinkled in some cinnamon. Delish!
★★★★★
So happy you liked this!!!
I made this and had absolutely 0 notes on how to improve it. First time I’ve ever been completely satisfied with something I baked. Incredible.
★★★★★
I love hearing this!!
Could I halve the sugar in the main recipe? 1 cup seems like a lot!
Can’t wait to make this!
I have never tried that, so if you do report back and let us know!
My whole house smells like Fall. I made this recipe as written but halved the crumb topping. I baked mine for 80 minutes and it was very soft and moist. I will be adding this to my baking recipe box, thank you for sharing.
★★★★★
So glad you liked it!! It’s one of my favorite fall recipes!
excellent soft and moist bread
★★★★★
It says 1/2 can pumpkin…….what size can?
It says 1/2 cup canned pumpkin 🙂
Haha , it sure does! I need to have my eyes checked. ?
So I made this as you laid it out with the exception of using gluten free 1:1 flour. The cook temp seems really low. Is it right??? 300 degrees? I left it in for the full 80 min. and while the edges were delicious it still was pretty gummy and unfinished in the middle. Next time I’ll use a temp probe to test it for sure. Also while the flavor was tremendous it was more of a harvest/spice bread than pumpkin or banana. Those flavors just got lost. I’m wondering if I can adjust the pumpkin and remove some of… Read more »
Wow what a dork … No question mark after the end.
I DO enjoy them !!!!
Does it really bake at 300 degrees???
Yes 🙂
This recipe was so yummy! Decided to use it to make muffins and they came out perfect. Can’t wait to make these again, and hooray for the beginning of fall baking!
★★★★★
Next time I make this I will give it five stars. It was delicious. Next time, however, I am only going to make half the crumb topping. It was way too much. And when I sliced it a lot of it fell off. Doesn’t need that much. And I will also be adding toasted, chopped walnuts or tasted pecans. Other then that everyone loved it!
★★★★
Toasted nuts would be a great addition!
Can light brown sugar be substituted for dark?
yes 🙂
I am so excited to make this delicious bread! I’m wondering if you have any advice for if I were to make it into muffins… Thanks!
can you use fresh pumpkin instead of canned?
I have never tried it, but I am sure you can, as long as it’s drained!