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Pumpkin Spice Banana Bread

Karissa Parrish
This pumpkin spice banana bread has mashed bananas, pumpkin pie spice, and pumpkin purée to create the perfect fall treat. I even sprinkled on top of the bread pumpkin spice sugar before baking to add a nice crunch!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices

Equipment

  • 9x5-Inch Bread Pan
  • Mixing Bowls

Ingredients:
 
 

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large overripe banana
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup vegetable oil (or canola)
  • 2 large eggs
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla extract

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 medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
  • In a large 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 rubber spatula to carefully fold everything together. Pour the batter into the prepared bread pan.

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.

Notes:

  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 46gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 33mgSodium: 175mgPotassium: 132mgFiber: 2gSugar: 26gVitamin A: 2917IUVitamin C: 2mgCalcium: 50mgIron: 2mg
Keyword pumpkin banana bread, pumpkin bread, pumpkin spice banana bread
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