Pumpkin Banana Bread

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 75 minutes
  • Total Time Total Time: 1 hour 25 minutes
  • Yield Yield: 8-10 slices 1x
  • Category Category: Breakfast
  • Method Method: Oven
  • Cuisine Cuisine: American


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!



  • 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


  1. 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.
  2. In a large bowl mix together the sugar and oil. Add in the eggs and vanilla until smooth.
  3. Stir in the banana, pumpkin, baking soda, salt and pumpkin pie spice until combined.
  4. Fold in the flour.
  5. Pour the batter into the prepared pan.

Crumb Topping

  1. 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.
  2. Sprinkle the crumb topping onto the batter.
  3. 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.
  4. 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.
  5. Serve warm or at room temperature.


Store airtight for up to 3 days.

Nutrition Information:

30.5 g
319 mg
16.9 g
57.7 g
5 g
49.4 mg

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