Hey y'all! If you're craving cozy fall flavors and a moist, melt-in-your-mouth treat, this Pumpkin Banana Bread with Cinnamon is just what you need. It combines the sweet richness of ripe bananas, the earthy warmth of pumpkin, and a generous swirl of cinnamon for a loaf that's perfect for breakfast, brunch, or a comforting afternoon snack. Plus, it's ridiculously easy to make and always a crowd-pleaser. Let's get cooking!
Why You'll Love This Pumpkin Banana Bread with Cinnamon
- Wonderfully moist and flavorful thanks to banana and pumpkin puree.
- Infused with cinnamon for that classic warm, spicy aroma and taste.
- Perfect for using up overripe bananas and leftover canned pumpkin.
- Simple one-bowl recipe—minimal cleanup!
- Great for breakfast, snacks, or gifting during the holidays.
Ingredients for Pumpkin Banana Bread with Cinnamon
- 1 cup mashed ripe bananas (about 2 large)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- ¼ cup milk (any kind)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional, for extra warmth)
How to Make Pumpkin Banana Bread with Cinnamon
Step 1: Prep Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, eggs, brown sugar, granulated sugar, melted butter, milk, and vanilla extract until smooth and well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
Step 4: Combine Wet & Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a spatula, stirring until just combined. Be careful not to overmix—the batter should be thick and a little lumpy.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil at the 45-minute mark.
Step 6: Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Notes for the Best Pumpkin Banana Bread with Cinnamon
- Use overripe bananas with plenty of brown spots for the sweetest, most flavorful bread.
- Don't overmix the batter—this ensures a tender, moist crumb. Learn more about the science behind quick breads on King Arthur Baking.
- For gluten-free options, substitute with a cup-for-cup gluten-free flour blend; check Bob's Red Mill's guide for tips.
Variations on Pumpkin Banana Bread with Cinnamon
- Chocolate Chip Pumpkin Banana Bread: Stir in ¾ cup chocolate chips before baking.
- Nutty Pumpkin Banana Bread: Add ½ cup chopped walnuts or pecans for crunch and flavor.
- Gluten-Free Pumpkin Banana Bread: Use a gluten-free all-purpose flour blend in place of regular flour.
Required Equipment for Pumpkin Banana Bread with Cinnamon
- 9x5-inch loaf pan
- Mixing bowls (large and medium)
- Whisk and spatula
- Parchment paper (optional, for easy removal)
Storage Instructions for Pumpkin Banana Bread with Cinnamon
Store the cooled bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices in an airtight container for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds to refresh.
Serving & Pairing Ideas for Pumpkin Banana Bread with Cinnamon
- Enjoy warm with a pat of salted butter or cream cheese.
- Pair with your favorite coffee, chai, or hot cocoa for a cozy breakfast or snack.
- Turn into a decadent dessert by topping slices with a drizzle of maple glaze or caramel sauce.
Pro Tips for Perfect Pumpkin Banana Bread with Cinnamon
- Make sure your eggs and butter are at room temperature for the best texture. Here’s why it matters: Serious Eats.
- Measure your flour accurately by spooning it into the measuring cup and leveling it off for a light, tender crumb.
- Let the bread cool completely before slicing to prevent crumbling and ensure clean slices.
FAQ: Pumpkin Banana Bread with Cinnamon
- Can I use fresh pumpkin instead of canned?
- Absolutely! Just make sure to puree it until smooth and drain off excess moisture for best results.
- How do I know when the bread is done?
- The bread is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Can I double this recipe?
- Yes, you can double and bake in two separate loaf pans or make one large loaf (increase baking time as needed).
Prep Time: 10 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
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2In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth.
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3In a separate bowl, combine flour, ground cinnamon, baking soda, and salt.
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4Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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