You probably have the perfect Banana Bread recipe, but do you have the perfect Pumpkin Spiced Banana Bread recipe? Now you do!

Moist, spiced to perfection with great pumpkin and banana tastes… it’s two of my favorite breads, in one! 

Pumpkin Spiced Banana Bread

It’s the final day of #PumpkinWeek and I’m sad to see it end. We are ending our week with our favorite Pumpkin Spiced Banana Bread.

I had trouble coming up with a name for this one, because it’s technically pumpkin bread, but also with bananas, but there wasn’t a way to convey that which sounded good. So we went with this.

So why Pumpkin Spiced Banana Bread?

We love pumpkin so much at our house, we don’t care if it’s savory or sweet. We could eat it all year. (we kinda do since I am recipe developing all year – ha!)

This Pumpkin Spiced Banana Bread is a favorite with all of us – and was actually born as an accident a few years back. This is the first year I’ve made it for my grandson who literally ate slice after slice.

So, definitely a happy accident.

Pumpkin Spiced Banana Bread

So what happened to make it Pumpkin Spiced Banana Bread?

Well, that’s a funny story actually – several years back I was making a bunch of loaves of bread to give to a family who had just experienced a tragic incident.

I had four bowls, all with different batter in them.

I had my younger kids with me, and they were helping as much as possible.

While I was inserting a toothpick to check for doneness on one loaf, my kids were adding the last bit of ingredients to two different bowls.

One was chopped banana – which was supposed to go in the banana bread, and one was mini chocolate chips which was supposed to go in the pumpkin bread.

Pumpkin Spiced Banana Bread

As I’m sure you’ve figured out by now, they messed up and switched them.

Ironically I didn’t even notice (or rather I was so busy I just didn’t see the error) until the pumpkin bread (with banana) came out of the oven.

I was so upset, I went to baking a whole other batch of bread without even trying it first.

But I should have, because once that “mistake” loaf had cooled and the other “correct” loaf had been baked – we finally tried a slice and I was in heaven. OMG!

It was literally delicious.

So we have been doing it ever since. I like pumpkin bread so much that I have tons of different ways we make it.

However this Pumpkin Spiced Banana Bread is in the top 3 favorites. I think you’ll see why when you try it.

I want to thank Terri from Love and Confections for hosting such a fantastic event with so many amazing recipes.

My list of “to try” pumpkin recipes has grown just this week!

So many talented bloggers participated with such decadent and delicious recipes!

Here are today’s #PumpkinWeek recipes:

Pumpkin Spice Milkshake
Pumpkin Pie Spice Snowball Cookies 
Pumpkin Tiramisu

Printable Recipe

Pumpkin Spiced Banana Bread
Pumpkin Spiced Banana Bread

Pumpkin Spiced Banana Bread

Nicole Cook
You probably have the perfect Banana Bread recipe, but do you have the perfect Pumpkin Spiced Banana Bread recipe? Now you do! Moist, spiced to perfection with great pumpkin and banana tastes… it’s two of my favorite breads, in one! 
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breads-Muffins
Cuisine American
Servings 10
Calories 417 kcal


  • 2 cups all-purpose flour
  • ½ teaspoons salt
  • ½ teaspoons baking powder
  • 1 teaspoons baking soda
  • 3 teaspoons pumpkin spice
  • 2 cups granulated sugar
  • ¾ cup butter softened
  • 2 large eggs
  • 15 ounces pumpkin puree
  • 2 medium bananas sliced and chopped


  • Preheat oven to 350 degrees F and grease two loaf pans.
  • Combine all purpose flour, salt, baking powder, baking soda, and pumpkin spice in a bowl; whisk to combine well, set aside.
  • In large bowl of an electric mixer, on medium, beat the butter and sugar just until blended.
  • Add in eggs one at a time, beating well after each addition. Beat until light and fluffy, about 3 minutes.
  • Beat in pumpkin. 
  • On low, beat in the flour/spice mixture until well combined.
  • Fold the banana in gently.
  • Spoon the mixture into the prepared pans, dividing evenly, and bake for 65 – 75 minutes or until cake tester comes out clean.
  • Cool in pan for 10 minutes.
  • Cool the rest of the way on wire rack.


Calories: 417kcalCarbohydrates: 68gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 372mgPotassium: 220mgFiber: 3gSugar: 44gVitamin A: 7108IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword easy pumpkin recipes, easy quick bread recipes
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