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Spiced Pumpkin Banana Bread

This pumpkin banana bread combines the warmth of seasonal spices with the moist, tender crumb of a quick bread. Made with pumpkin puree, ripe bananas, and a blend of cinnamon, nutmeg, and cloves, it bakes into a golden loaf with a fragrant, cozy aroma. The final texture is soft yet hearty, perfect for breakfast, snacks, or a comforting dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree preferably canned
  • 1 cup ripe bananas mashed
  • 2/3 cup brown sugar
  • 1/4 cup neutral oil vegetable or canola
  • 2 large eggs

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, then line with parchment paper for easy removal.
  2. In a large mixing bowl, sift together the flour, baking soda, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
  3. In another bowl, mash the ripe bananas until smooth and creamy. Add the pumpkin puree and brown sugar, stirring until the mixture is well combined and fragrant.
  4. Whisk in the eggs and oil into the banana-pumpkin mixture until the batter is smooth and slightly frothy, about 1-2 minutes. The mixture should feel creamy and fragrant.
  5. Gently fold the dry ingredients into the wet mixture using a spatula or whisk, just until the flour disappears. Be careful not to overmix to keep the bread tender.
  6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure an even surface.
  7. Bake in the preheated oven for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
  9. Allow the bread to cool fully before slicing to prevent gummy texture. Slice with a serrated knife, and serve warm or at room temperature, perhaps with a pat of butter or cream cheese.

Notes

For extra flavor, add a splash of bourbon or vanilla extract to the batter. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.