Pumpkin Banana Bread Recipe

Some breads earn a permanent spot in the fall baking rotation, and this pumpkin banana bread recipe is one of them. It combines two classic quick breads into one. It infuses that warm pumpkin spice flavor from reduced pumpkin puree and the natural sweetness of ripe mashed banana with cream cheese, creating a tender, delicious fall bread.

We make this every fall on Sunday afternoons. It’s become one of those recipes that just signals the season has officially arrived, whether it’s a slow weekend baking project or something to slice up for breakfast during a busy week ahead. The warm fall flavors will welcome the season in your home.

 

What is Pumpkin Banana Bread?

Pumpkin banana bread is a moist, spiced quick bread made by combining reduced pumpkin puree, mashed banana, and cream cheese into one rich batter. Reducing the pumpkin on the stovetop first concentrates its flavor and removes excess moisture, giving the loaf a denser, more flavorful crumb than standard pumpkin or banana bread. A touch of maple extract rounds out the warm spices for a cozy, fall-ready loaf.

Key Takeaways

• Ready in about 1 hour and 25 minutes, including the pumpkin reduction.
• Made with both pumpkin puree and mashed banana.
• Cream cheese folded into the batter for extra richness and moisture.
• The pumpkin reduction step is what sets the loaf apart from basic quick breads.
• Perfect for fall breakfasts, snacking, or gifting.
• Freezer-friendly for make-ahead baking.

Ingredient Notes

All-Purpose Flour: Gives the loaf its structure.

Baking Powder: Works together to give the loaf the right rise.

Baking Soda: Works alongside the baking powder to give the loaf rise.

Cinnamon: Blended with nutmeg and cloves for a warm flavor.

Salt: Balances the sweetness of the loaf.

Nutmeg: Gives the aromatic fall flavor.

Cloves: Blended with nutmeg and cinnamon to round out the fall flavors.

Brown Sugar: Adds a hint of caramel depth to the bread.

Granulated Sugar: Sweetens the bread loaf.

Pumpkin Puree: Reduced on the stovetop first to concentrate its flavor and remove excess moisture.

Cream Cheese: Stirred into the warm pumpkin mixture for a rich, moist crumb.

Eggs: Bind the batter together and add richness.

Banana: Adds natural sweetness and moisture; use ripe, well-spotted bananas for the best flavor.

Maple Extract: A subtle flavor note to round out the warm spices.

How to Make Pumpkin Banana Bread

1. Preheat oven to 350ºF.
2. In a small saucepan, heat pumpkin over medium-low heat, stirring every 2-3 minutes until it’s thickened and shiny. This will take about 8 minutes.
3. Whisk together dry ingredients, spices, and sugars in a large bowl.
4. After the pumpkin is reduced, turn off the heat. Add cream cheese and stir until smooth.
5. Add the banana, eggs, and maple extract to the cream cheese and pumpkin mixture. Stir until combined.
6. Combine the wet and dry ingredients and fold together.
7. Pour the batter into one bread pan, standard size (4.5 in x 8.5 in or 9 in x 5 in).
8. Bake for 60-70 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.

Pro Tips for the Best Pumpkin Banana Bread

• Don’t skip reducing the pumpkin. This step removes excess moisture and concentrates the flavor, which is what gives the loaf its dense, rich texture.
• Use very ripe bananas. The more spotted and soft, the sweeter and more flavorful your loaf will be.
• Stir the pumpkin frequently while reducing. This keeps it from scorching on the bottom of the pan.
• Let the cream cheese fully melt into the warm pumpkin. A smooth mixture here means no lumps in the finished loaf.
• Don’t overmix the batter. Fold the wet and dry ingredients together just until combined for the most tender crumb.
• Check for doneness at 60 minutes. Ovens vary, so start checking a little early to avoid overbaking.

Variations and Substitutions

Add-Ins – Fold in chocolate chips, walnuts, or chopped pecans along with the wet ingredients.

Add Spice – Add an extra 1/4 teaspoon of ginger for more warmth.

Extract Swap – Vanilla extract will work if you do not have maple on hand.

Mini Loaves – Divide the batter between two or three smaller loaf pans and reduce the baking time accordingly.

Muffins – Pour the batter into a lined muffin tin and bake for 20 to 25 minutes.

Dairy Swap – A dairy-free cream cheese alternative can be used in place of regular cream cheese.

Frequently Asked Questions

What to Serve with Pumpkin Banana Bread

Apple Cider

Hot Cocoa

Candied Bacon

Sunny Side Up Eggs

Farmhouse Egg Bake

Storage and Reheating

Room Temperature

Store wrapped or in an airtight container at room temperature for up to 3 days.

Refrigerator

Store covered in the fridge for up to 1 week.

Freezer

Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

More Quick Bread Recipes

Homemade Bread

Cinnamon Bundt Cake

Cornbread Recipes

Easy Cheddar and Jalapeno Cornbread Recipe

Cornbread Recipes

Sweet & Tangy Cranberry Cornbread

From Scratch Recipes

Cinnamon Bread: Easy Cinnamon Sugar Quick Bread

This loaf takes a few extra minutes with the pumpkin reduction step, but it’s worth every bit of the payoff. This rich, moist, perfectly spiced pumpkin banana bread recipe will be one you’ll want to make all season long.