Pumpkin Banana Bread

Sheena James


Easy & Light


★★★★★ 2 votes

15 Min
55 Min


  • 8 Tbsp
    butter room temperature
  • 2 1/3 c
    brown sugar, firmly packed
  • 1 Tbsp
  • 2 Tbsp
    maple syrup
  • 2 Tbsp
    orange juice, fresh
  • 2 tsp
    vanilla extract
  • 2 large
    eggs, room temperature
  • 1 c
    pureed pumpkin
  • 1 c
    ripe bananas, mashed
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
    penzey's baking spice (could use pumpkin pie spice- not same though)
  • 3/4 tsp
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    crushed pecans or raisins

How to Make Pumpkin Banana Bread


  1. Preheat oven to 350℉. Line an 8½ x 4½ inch loaf pan with parchment paper, allowing overhang of paper over edges. (and one mini loaf pan)
  2. In large bowl of electric mixer beat together brown sugar and butter until creamed.
  3. Add maple syrup, honey, eggs, vanilla, pumpkin puree, banana, & orange juice. Stir together until combined.
  4. In a separate bowl whisk flour, baking soda, baking powder, cinnamon, salt, pennzey's baking spice.
  5. In thirds slowly mix in flour mixture to butter sugar mixture.
  6. Fold in pecans or raisins.
  7. Pour into loaf ⅔ full. If necessary use a mini loaf pan for remaining mixture.
  8. Bake large loaf for 50-55 mins on 350℉.
    Bake mini loaf for 35-40 mins.
    Can bake in oven at same time.
  9. Remove from oven an sprinkle top with 1 tsp cinnamon sugar (I use Penzey's mix). Cool on baking rack for 10 minutes then remove from pan.

Printable Recipe Card

About Pumpkin Banana Bread

Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtags: #banana, #pumkin

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