Pumpkin Spice Banana Bread Recipe

My Cozy Kitchen Secret

I love a good secret. This bread is mine. It mixes two favorite flavors into one.

You get the cozy spice of pumpkin pie. Then you get the sweet, soft hug of banana bread. Together, they sing. Doesn’t that smell amazing? This matters because it makes a simple day feel special.

A Little Story for You

My grandson once called this “Halloween bread.” I still laugh at that. He saw the orange pumpkin and got excited.

He helped me mash the bananas. We made a happy mess. Now he asks for it every fall. What’s a food that reminds you of a happy memory? Tell me if you have one.

Let’s Make the Batter

First, mix your dry things in a bowl. That’s the flour, salt, baking powder, soda, and pumpkin spice. Set it aside for now.

Now, beat the soft butter and sugar. Add eggs, one by one. Beat it until it looks fluffy. Then mix in the pumpkin puree. Fun fact: Pumpkin puree makes this bread so moist. It’s like a magic ingredient!

The Gentle Fold

Here is the important part. Turn your mixer to low. Slowly add the dry mix to the wet. Stop when it’s just combined.

Now, get your chopped bananas. Use a spoon to fold them in gently. No beating! This matters. It keeps the bananas soft and chunky in your bread. Do you prefer nuts in your banana bread? I sometimes add walnuts.

Time to Bake

Pour the batter into two greased loaf pans. Bake for about 70 minutes. Your kitchen will smell wonderful.

A test is done when a toothpick comes out clean. Let it cool in the pan for 10 minutes. Then move it to a rack. Waiting is the hardest part! What’s your favorite thing to bake when the weather gets cool?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups
Salt	½ teaspoon
Baking powder	½ teaspoon
Baking soda	1 teaspoon
Pumpkin spice	3 teaspoons
Granulated sugar	2 cups
Butter	¾ cup	softened
Eggs	2 large
Pumpkin puree	15 ounces
Bananas	2 medium	sliced and chopped

My Cozy Pumpkin Spice Banana Bread

Hello, my dear! Come sit. The oven is warming up. This recipe is my autumn hug in a loaf pan. It uses up those last spotty bananas on your counter. I love how the pumpkin makes it so moist. Doesn’t that smell amazing? It fills the whole house with warmth. I still laugh at that time I used a whole can of pumpkin pie filling by mistake. What a sweet mess that was! Let’s make the right version together.

Step 1: First, get your oven ready. Heat it to 350 degrees. Grease two loaf pans well. I use my fingers and a bit of butter. It feels like being a kid again. In a medium bowl, mix the flour, salt, baking powder, soda, and pumpkin spice. Whisk it all together. Set this lovely, fragrant powder aside.

Step 2: Now, let’s make it creamy. In a big bowl, beat the soft butter and sugar. Just mix until they are friends. No need to go wild. Crack in the eggs, one at a time. Beat well after each. It should look light and fluffy. This takes about three minutes. (My hard-learned tip: Your butter must be soft, not melted. It makes all the difference!).

Step 3: Time for the pumpkin! Beat in the whole can of pumpkin puree. It will turn a beautiful orange color. Then, on low speed, add your flour mixture. Mix just until you see no more white powder. We don’t want a tough bread. What’s your favorite part of pumpkin spice? Share below!

Step 4: Here comes the banana. Gently fold in your chopped bananas. Be kind to the batter. You want little sweet banana pieces throughout. Now, divide the batter between your two pans. Try to make them even. I always do a little taste test here. Just a spoonful, for luck.

Step 5: Bake for 65 to 75 minutes. The waiting is the hardest part. Your kitchen will smell like heaven. Check with a toothpick. If it comes out clean, it’s done. Let the loaves cool in the pan for 10 minutes. Then, move them to a wire rack. Let them cool completely. I know, it’s torture!

Cook Time: 65–75 minutes
Total Time: About 1 hour 30 minutes
Yield: 2 loaves
Category: Baking, Snack

Three Fun Twists to Try

This bread is wonderful as-is. But sometimes, a little change is fun. Here are three ideas my grandkids love. Chocolate Chip Joy: Stir in a whole cup of chocolate chips with the bananas. Crunchy Streusel Top: Mix brown sugar, flour, and cold butter for a crumbly topping. Nutty Swirl: Add a layer of chopped walnuts and cinnamon sugar in the middle. Which one would you try first? Comment below!

Serving It Up Just Right

A warm slice is perfect alone. But for a treat, try it with cream cheese spread on top. Or with a scoop of vanilla ice cream. For breakfast, I love it with a little plain yogurt. For drinks, a cold glass of milk is my go-to. For the grown-ups, a hot mug of spiced rum cider pairs beautifully. Which would you choose tonight?

Keeping Your Pumpkin Spice Banana Bread Cozy

This bread stays fresh for days. Just wrap it tightly at room temperature. For longer storage, I freeze whole loaves.

Wrap the cooled loaf in plastic wrap. Then wrap it again in foil. It will keep for three months in the freezer.

I once forgot a loaf in the back of the freezer. Finding it in January was a lovely surprise! Thaw it overnight on the counter.

To reheat, warm a slice in the toaster. This brings back that just-baked smell. Batch cooking matters because it saves future-you time.

You can have a homemade treat anytime. It makes your kitchen feel ready for guests. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Is your bread soggy in the middle? Your bananas might be too wet. I remember when my bread was always gummy.

Now I mash my bananas first. Then I drain any extra liquid. This small step makes a big difference in texture.

Is the top browning too fast? Loosely tent it with foil. This lets it bake without burning. Your kitchen will still smell wonderful.

Did the bread sink after baking? Your baking soda might be old. Test it with a little vinegar. It should bubble right up.

Fixing these issues builds your cooking confidence. It also ensures every bite tastes perfect. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum.

Q: Can I make it ahead? A: Absolutely. Bake it the night before. The flavors get even better overnight.

Q: What if I don’t have pumpkin spice? A: Mix cinnamon, ginger, nutmeg, and cloves. Use what you have in your cupboard.

Q: Can I make just one loaf? A: Yes, simply halve all the ingredients. Use one standard loaf pan.

Q: Any optional tips? A: A sprinkle of oats on top is nice. Fun fact: Pumpkin puree makes baked goods very moist. Which tip will you try first?

From My Kitchen to Yours

I hope this bread fills your home with warmth. Baking is about sharing joy and stories. I would love to see your creation.

Please share a photo of your lovely loaf. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Until next time, keep your oven warm and your heart full.

Happy cooking!
—Anna Whitmore.