Pumpkin. Banana. Bread!

Pumpkin Banana Bread

The world's best pumpkin banana bread! So soft and moist!
Course Bread, Breakfast, Dessert
Cuisine Baking
Keyword banana bread, pumpkin banana bread, pumpkin bread
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 376kcal
Author Pretty Providence


Pumpkin Banana Bread

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup canned pumpkin
  • 3-4 ripe bananas, peeled and mashed about 1 1/2 cups
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Streusel Topping

  • 1 tbsp butter softened
  • 2 tbsp flour
  • 1/8 tsp ground cinnamon
  • 1/3 cup packed brown sugar


  • Preheat oven to 350 F. Grease loaf pan, line with parchment paper and set it aside. 
  • Add butter and sugar to a large mixing bowl and use hand mixer to combine.
  • Add eggs in one at a time, mixing well after each addition and scrape the bowl as needed. Add pumpkin, mashed bananas, vanilla and mix well.
  • In a separate bowl, combine dry ingredients. Slowly pour the dry ingredients into the wet ingredients and mix until well combined. 
  • In a small bowl, combine brown sugar, flour and cinnamon. Cut softened butter into the mixture until it's all combined and crumbly. 
  • Pour batter into prepared loaf pan. Sprinkle streusel topping over the top of the bread batter. In my opinion, the more the merrier. 

Bake at 350 for 70-90 minutes, until a toothpick comes out clean.


    Store in an airtight container for up to 7 days. 


    Calories: 376kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 592mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2860IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 2.2mg