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Close up of slices of pumpkin banana bread with a crumb topping.

Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This moist and tender pumpkin banana bread is covered in a buttery and rich brown sugar crumble. It’s the perfect fall breakfast!



For the Bread:

  • 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

For the Crumb Topping:

  • 1/4 cup cold butter, cubed
  • 1/2 cup dark brown sugar
  • 1/2 cup flour
  • 1 teaspoon pumpkin pie spice


  1. Preheat your oven to 300F, then coat a 9×5-inch 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, then set aside.
  2. In a large bowl, mix together the granulated sugar and vegetable oil. Add in the eggs and vanilla and mix until smooth.
  3. Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until all the ingredients are combined.
  4. Add the flour, and fold until combined.
  5. Pour the pumpkin banana bread batter into the prepared pan.
  6. In a medium bowl, add all of the ingredients for the crumb topping. Use a pastry cutter, fork, or your hands to mix until it forms coarse crumbs.
  7. Sprinkle the crumb topping over the pumpkin banana bread batter.
  8. 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, loosely cover with foil.
  9. 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.
  10. Serve warm or at room temperature.


  • Store leftovers in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for 6 months.
  • Reheat in a toaster oven or in a 350F oven for 10-15 minutes.


  • Serving Size:
  • Calories: 395
  • Sugar: 30.5 g
  • Sodium: 319 mg
  • Fat: 16.9 g
  • Carbohydrates: 57.7 g
  • Protein: 5 g
  • Cholesterol: 49.4 mg
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