This pumpkin spice banana bread combines the flavors of a classic banana bread with the warm fall spices of pumpkin bread. It takes just 10 minutes to prep, the batter comes together quickly in just one mixing bowl, and the best part? You only need one banana!
As a fellow home baker who absolutely loves anything pumpkin and always has overripe bananas sitting on her counter, I knew I needed to use my one banana banana bread recipe as inspiration for an easy pumpkin quick bread recipe.
While the banana adds sweetness, the pumpkin adds a whole lot of moisture, making the bread soft, tender, and the perfect bite for the fall season.
I already have these easy pumpkin banana muffins on the blog, so I knew I needed a quick bread version.
Why You'll Love This Pumpkin Bread
- Easy to make. This is definitely a beginner-friendly recipe! With just 10 minutes of prep work and one mixing bowl (just like my pumpkin spice bars), any baker can easily make this bread.
- Pumpkin spice sugar. What makes this recipe unique from others is definitely the pumpkin spice sugar that's sprinkled over the top before baking. It adds a touch of sweetness and a nice crunch.
- Best pumpkin flavor. Both pumpkin puree and pumpkin spice are used to bring out the best pumpkin flavor. Those are my go-to for amazing pumpkin recipes (like with my baked pumpkin donuts).
- Simple pantry ingredients. You most likely already have all of the ingredients you need in your pantry and refrigerator to make this today.
Jump to:
Ingredients For Easy Pumpkin Banana Bread
- Flour: I used all purpose flour.
- Spices: A combination of both pumpkin pie spice and cinnamon are used. Here's my recipe for homemade pumpkin pie spice if you want to make your own.
- Oil: Use either canola or vegetable oil.
- 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, Libby's pumpkin puree is always great! Pumpkin puree only contains one ingredient, and that's pumpkin.
- Banana: Just one will do! A brown and wrinkly banana is perfect.
See the recipe card for the full ingredients list and the exact amounts.
Recipe Variations
This homemade pumpkin bread recipe allows for you to easily add in your favorite mix-ins or to top the bread with a glaze or icing. Here's some suggestions:
- Maple glaze: I really enjoy the combination of maple of pumpkin, so this maple icing from my maple banana bread recipe would go great with this bread!
- Chocolate chips: What can I say, I love some chocolate with pumpkin. Add a ½ cup of chocolate chips to the batter and mix just until combined to turn this into a chocolate chip pumpkin bread.
- Nuts: If you love nuts mixed into your quick breads, add a ½ cup of chopped pecans or walnuts to the batter before baking.
How To Make The Best Pumpkin Spice Banana Bread
Step 1: In a large mixing bowl, mash the banana using a fork.
Step 2: Add the sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract and whisk together until completely combined.
Step 3: Add the flour, pumpkin spice, cinnamon, baking powder, and salt and fold together using a rubber spatula just until all of the ingredients are combined.
Step 4: Scrape the batter into the prepared loaf pan and sprinkle on the pumpkin sugar. Then bake for 40-50 minutes.
Step 5: Allow the bread to cool in the pan for 30 minutes before transferring the bread over to a wire rack to cool completely.
Slice once cooled and enjoy!
Pumpkin Spice Sugar Topping
Adding the pumpkin spice sugar is optional but highly recommended!
It adds a nice crunchy texture to the top of the bread loaf and is simple to make with just 2 ingredients: sugar and pumpkin spice!
If you don't have pumpkin spice at home, just combine sugar, cinnamon, ginger, cloves, and nutmeg (the exact amounts are listed below in the recipe card).
Storing & Freezing
Storing: Keep any leftover bread slices in an airtight container in the refrigerator for up to 7 days or at room temperature for 4 days.
Freezing: Once the loaf has completely cooled wrap it tightly in plastic wrap and place into a freezer-safe bag or container for up to 3 months.
You can also individually wrap and freeze slices. I would also place them in a freezer-safe bag.
Professional Home Baking Tips
- 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.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Pumpkin Spice Sugar: To make about a ½ cup of pumpkin spice sugar, combine ½ cup of sugar, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon of ground nutmeg.
Recipe FAQs
I recommend an aluminum 9x5 inch bread pan. It allows the bread to evenly bake.
This can happen when you overmix the batter or add too much flour. Check out my baking tips above to know how to properly measure flour.
No. Only use one. You can easily double the recipe if you'd like though!
📖 Recipe
Pumpkin Spice Banana Bread (One Bowl Recipe!)
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowl
Ingredients:
- 1 large overripe banana
- ¾ cup pumpkin puree
- ⅓ cup sugar
- ⅓ cup brown sugar
- ¼ cup vegetable oil (or canola)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Pumpkin Spice Sugar
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions:
Pumpkin Spice Banana Bread
- Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- In a large bowl, mash the banana using a fork. Add the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract and whisk until fully combined.
- Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt and fold together using a rubber spatula just until combined and you see no more white flour.
- Pour the batter into the prepared bread pan and then quickly make the pumpkin spice sugar.
Pumpkin Spice Sugar
- In a small bowl, whisk together the sugar, cinnamon, ginger, cloves, and nutmeg.*You could also use 2 teaspoons of pumpkin pie spice if you have it.
- Sprinkle over the top of the bread and bake for 40-50 minutes, using a toothpick to check for doneness (the toothpick should come out clean). Cool for 30 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.
Hello! I made this recipe with high hopes and I did everything to a T and it looks like the loaf didn't rise up as much as it probably should've. Could it be from something like over folding?
Hi Madison. I'm so sorry to hear that the pumpkin bread did not rise properly! A few reasons for that could have been overfolding the ingredients like you mentioned. If you fold the ingredients together too much, then that could result in a dense and dry bread. Another possibility could have been the baking powder. Was it expired? Sometimes we don't realize ingredients such as baking soda or baking powder are no longer good and that can effect the way our baked goods bake and rise. Again, I am so sorry your recipe did not turn out as planned and I hope these suggestions will help for next time!
Welp. It looks like the Baking Powder I used expired Sep. 24, 2020! Ugh how embarrassing! Lol thank you so much for responding!!
I'm glad we were able to figure it out! And you're welcome 🙂
I’ve made this recipe twice and it turned out perfect both times! I was surprised how well the banana and pumpkin flavors worked together. Thanks for another great go-to recipe!
So glad you loved it, Jess!