Does pumpkin banana bread need to be refrigerated?

Not immediately. You can leave it covered on the counter for a day or two, but refrigerate if you plan to keep it longer than that.

What is the number one mistake made when making banana bread?

Overmixing. It makes the loaf dense and tough. Mix just until the ingredients come together.

Why does my pumpkin bread fall apart?

It may be underbaked or sliced too early. Let it cool fully before cutting and make sure to bake until the toothpick comes out mostly clean.

How can you tell when pumpkin bread is done?

Check for a golden top and insert a toothpick—it should come out with just a few moist crumbs. If it’s wet, give it another 5–10 minutes.

Pumpkin Banana Bread – Moist & Easy Comfort Bake Recipe

Name: Pumpkin Banana Bread (Moist, Easy, and Healthy)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups mashed banana; ½ cup pumpkin puree; 2 cups flour (spelt, white, oat, or gluten-free); ½ cup liquid sweetener (maple syrup, honey, or agave); ⅓ cup oil, water, or milk of choice; 2 tsp pure vanilla extract; 1 tsp baking soda; ¾ tsp baking powder; ¾ tsp salt; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp pumpkin pie spice or extra cinnamon; ½ cup mini chocolate chips (optional)

Description

Moist, cozy, and packed with real ingredients, this pumpkin banana bread is an easy, healthy bake perfect for breakfast, snacks, or dessert. It’s naturally sweetened, freezer-friendly, and wildly adaptable—your fall go-to loaf!

Ingredients

Scale

1 ½ cups mashed banana

½ cup pumpkin puree

2 cups flour (spelt, white, oat, or gluten-free)

½ cup liquid sweetener (maple syrup, honey, or agave)

⅓ cup oil, water, or milk of choice

2 tsp pure vanilla extract

1 tsp baking soda

¾ tsp baking powder

¾ tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp pumpkin pie spice or extra cinnamon

½ cup mini chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan and line with parchment paper.

2. In one bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger, and pumpkin spice.

3. In another bowl, whisk mashed banana, pumpkin puree, sweetener, oil or milk, and vanilla.

4. Combine wet and dry mixtures—stir just until combined.

5. Fold in chocolate chips or other add-ins if using.

6. Pour into pan, top with more chips or nuts if desired.

7. Bake for 45 minutes or until toothpick comes out mostly clean.

8. Cool completely before slicing.

Notes

Don’t overmix the batter to keep the bread soft.

Let cool fully—texture improves on day two.

Freeze slices with parchment between for easy grab-and-go.

Use sweet potato or squash instead of pumpkin if desired.

Try with walnuts, pecans, or shredded coconut for variation.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 173
Sugar: 9g
Sodium: 210mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg