This Pumpkin Spice Banana Bread features all of those warm and comforting Fall flavors, like cinnamon and pumpkin spice, while also including the sweet taste of banana. Not only is this quick bread beyond moist, but it even has a crunchy pumpkin spice sugar sprinkled over the top!
This recipe was originally published in September of 2020, but was updated on September 14, 2021 with newer content and fresh pictures.
This pumpkin banana bread is another great recipe to utilize all of those overripe bananas, while also having an amazing Fall dessert! The bread is moist, while also being sturdy and a little dense.
The banana flavor is very subtle too, and with the combination of both pumpkin puree and pumpkin spice, the pumpkin is really the star. And just for fun, I love to spinkle a little bit of homemade pumpkin spice sugar over the top before baking for added sweetness and a great crunch.
Why You'll Love This Pumpkin Banana Loaf:
- The bread is incredibly moist, while also being sturdy and tender.
- It's full of warm flavors and Fall spices.
- Homemade pumpkin spice sugar is sprinkled over the top.
- Both pumpkin puree and pumpkin spice are within the batter.
- It makes for a delicious Fall breakfast!
Quick bread recipes make for a great moring breakfast, and this banana pumpkin bread is no expection. This bread will last all week in your refrigerator and all you have to do is reheat it in the microwave for about 20 seconds and you're good to go!
- Bread Pan: Line your 9×5-inch loaf pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Pumpkin Spice: If you do not have pumpkin pie spice at home you can easily make your own. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin spice.
- Pumpkin Puree: This is not the same as pumpkin pie filling. Pumpkin puree contains just one ingredient: pumpkin, and that is what we want.
- Pumpkin Spice Sugar: To make about a 1/2 cup of pumpkin spice sugar, combine 1/2 cup of sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp of ground nutmeg.
- All-Purpose Flour: In most of my recipes, unless otherwise stated, I use all-purpose flour. If you wanted a healthier pumpkin bread you could look into substituing part of the flour with whole wheat flour. Check out this article from Better Homes & Gardens if you'd like more information on substituting your flour.
- Spices: A combination of both pumpkin pie spice and cinnamon are used. If you don't have pumpkin pie spice you can easily make your own (check out my tip above under "baking tips").
- Sugars: Both granulated and brown sugar (I used light brown sugar) are used for sweetness.
- Oil: A little bit is used for added moisture. You can use either canola or vegetable oil.
- Eggs: 2 large eggs help to combine all of the ingredients together.
- Pumpkin Puree: Be sure not to confuse this with pumpkin pie filling for they are not the same. If you don't know what brand to buy (because there's always plenty to choose from) Libby's pumpkin puree is always great!
- Banana: Just one will do! A brown and wrinkly banana is perfect.
- Pumpkin Spice Sugar: Adds crunch and sweetness to the top of the bread. Check out my baking tips above on how to make your own.
How To Make Pumpkin Spice Banana Bread:
From start to finish, this pumpkin bread recipe is extremely quick and easy to make! The longest part is just waiting for the bread to bake in the oven.
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- Wet Ingredients: In a large mixing bowl, mash the banana using a fork and then whisk in the sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract until thoroughly incorporated.
- Combine Ingredients: Add the dry ingredients into the wet and use a wooden spoon or silicone spatula to carefully fold (mix) everything together.
- Bake: Pour the batter into the prepared bread pan and sprinkle 1 tbsp of pumpkin spice sugar over the top. Bake for 50-55 minutes, using a toothpick to check for doneness. Allow the bread to cool for 15 minutes before serving.
Pumpkin Spice Sugar
Just like with making our own pumpkin spice, we can easily make pumpkin spice sugar! I love keeping a jar of this in my pantry. It's perfect to add to your coffee, maybe a piece of toast, and definitely to this pumpkin banana bread!
To make about 1/2 cup of pumpkin spice sugar, combine:
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Mix all of those ingredients together in a mason jar or small container. Now you have your own pumpkin spice sugar to use all year long!
This recipe uses only 1 tablespoon, so you'll have plenty extra.
Frequently Asked Questions:
Of course! Feel free to add in your favorite chocolate chips, nuts, or even dry fruit. Just add a 1/2 cup of any one of those.
It does not, but it will last longer in the refrigerator. Keep the leftover banana bread in an airtight container on the counter for 4 days or in the refrigerator for up to 7 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Hopefully you'll be enjoying this pumpkin spice banana bread all year long! I've already made this a few times and Fall has only just begun. 🙂
More Fall Desserts To Try:
Pumpkin Spice Banana Bread
- 9x5-Inch Bread Pan
- Mixing Bowls
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup vegetable oil (or canola)
- 2 large eggs
- 3/4 cup pumpkin puree
- 1 large overripe banana (about 1/2 cup)
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice sugar (see note below)
- Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
- In a large mixing bowl, mash the banana using a fork and then whisk in the sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract until thoroughly incorporated.
- Add the dry ingredients into the wet and use a wooden spoon or silicone spatula to carefully fold (mix) together. Pour the batter into the prepared bread pan and sprinkle 1 tbsp of pumpkin spice sugar over the top.
- Bake for 50-55 minutes, using a toothpick to check for doneness (the toothpick should come out clean). Cool for 15 minutes in the pan and then use the parchment paper "handles" to remove the bread. Serve warm or continue to let the bread cool on a wire rack.
- Keep any leftovers in an airtight continer in the refrigerator for up to 7 days.