Pumpkin Banana Bread with Cinnamon – Moist & Cozy Loaf

Pumpkin Banana Bread with Cinnamon is one of those recipes that takes me right back to a crisp November morning in Brooklyn. I remember stepping out of my apartment building into a chilly breeze, craving something warm and comforting. I baked a loaf of pumpkin-banana bread, spiced with cinnamon and nutmeg, and the scent filled my kitchen as I sipped coffee by the window. That first slice—moist, sweet with banana, and subtly pumpkin-spiced—felt like a hug in loaf form.

This version mixes perfectly ripened bananas with pure pumpkin and warms everything up with cinnamon and a touch of nutmeg. Whether you’re baking for breakfast, dessert, or sharing with friends, it’s easy, cozy, and utterly satisfying.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

Why Pumpkin Banana Bread with Cinnamon Hits the Sweet Spot

Flavor Harmony — Pumpkin + Banana + Warm Spice

Combining banana and pumpkin puree gives you the best of both worlds: the natural sweetness and moisture of banana, plus the mellow earthiness and color of pumpkin. Add cinnamon (plus optional nutmeg), and the loaf becomes deeply aromatic and perfect for fall or anytime you crave cozy flavor.

Comfort Food with a Twist: Why this Loaf Feels Like Home

This is comfort food without being heavy. You get a tender crumb from the mixture of mashed bananas, pumpkin, eggs, butter, and a balance of sugars. It’s ideal to bake on a weekend, or bake ahead for breakfast slices during the week. Plus, every slice tastes like nostalgia.

Ingredients for Pumpkin Banana Bread with Cinnamon

Here’s what you’ll need (yields about 10 slices):

• 1 cup mashed ripe bananas (≈ 2 large bananas)
• 1 cup pumpkin puree (100 % pumpkin)
• 2 large eggs, room temperature
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• ¼ cup milk (any kind: whole milk, plant-based, low-fat)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg (optional)

Step-by-Step Instructions: How to Make Pumpkin Banana Bread with Cinnamon

Mixing Wet & Dry Components

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, whisk together mashed bananas, pumpkin puree, eggs, brown sugar, granulated sugar, melted butter, milk, and vanilla until smooth and creamy.
3. In another bowl, whisk the dry ingredients: flour, cinnamon, nutmeg (if using), baking soda, baking powder, and salt.

Baking Time & Doneness Tips

4. Gently fold the dry mixture into the wet ingredients until just combined—avoid overmixing to keep the bread tender.
5. Pour the batter into the prepared loaf pan, smooth the top.
6. Bake for about 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs allowed). If the top browns too soon, tent loosely with aluminum foil toward the end.
7. Let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Tips & Variations for Pumpkin Banana Bread with Cinnamon

Avoiding a Dense or Over-moist Loaf

• Don’t over stir once you add dry ingredients—overmixing can make the texture heavy.
• Measure flour properly (spoon and level); too much flour can dry it out, too little can make it gummy.
• Check doneness note early ovens may bake faster; test with toothpick at ~55 min.

Add-ins & Substitutions

• Add chopped nuts like pecans or walnuts for crunch.
• Fold in mini chocolate chips or drizzle melted chocolate over slices.
• Substitute up to half of the butter with unsweetened applesauce for lighter fat content (texture may change slightly).
• For gluten-free version, try a 1-to-1 gluten-free flour blend and monitor baking time closely.

Serving Suggestions & Storage Advice

• Serve slices warm or toasted with a smear of butter, nut butter, or a dollop of yogurt.
• Store at room temperature in an airtight container for 1–2 days.
• After that, refrigerate for up to 4–5 days.
• You can also freeze slices (wrapped well) up to one month; thaw overnight and reheat gently in oven or toaster.
• This loaf also pairs well with a hot drink—coffee, chai, or spiced latte.

Nutrition & Health Notes

Here’s an approximate nutrition profile per slice (1 of 10):

• Calories: ~ 270 kcal
• Carbohydrates: moderate
• Fat: from butter & banana
• Protein: modest (eggs + milk)
• Fiber & micronutrients: from banana & pumpkin

If you want to lighten it up, you could use lower-fat milk or reduce sugar slightly. Or use a mix of whole-wheat pastry flour for part of the total flour and adjust texture as needed.

FAQs

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Conclusion & Internal Link

Pumpkin Banana Bread with Cinnamon is the kind of loaf that brings warmth to your home, balances sweetness and spice, and works for breakfast, snack, or dessert. For more cozy fall baking ideas, check out our Pumpkin & Fall Bread Recipes .