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A loaf of pumpkin banana bread is sliced and served for a healthy treat.
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Pumpkin Banana Bread Recipe

A slice of this healthy Pumpkin Banana Bread is the best way to celebrate the Fall season! Plus, you can easily make this bread gluten-free and vegan so everyone can enjoy the deliciousness.

Course bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 298 kcal
London Brazil


  • 1 cup pumpkin puree
  • ¾ cup bananas mashed, about 2 medium-sized
  • 6 Tbsp. butter melted
  • ½ cup white sugar or coconut sugar
  • cup pure maple syrup
  • 2 eggs large
  • 1 tsp. vanilla
  • 2 cups flour all purpose or gluten-free 1-to-1 blend
  • 1 ¼ tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup pecans chopped, toasted*


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the bananas, pumpkin, maple syrup, eggs, butter, and vanilla. Be sure to let the butter cool before adding it in so it doesn’t cook the eggs.
  3. In a separate large bowl whisk together the flour, pumpkin pie spice, soda, powder, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined and then mix in the chopped pecans.
  5. Line a 9x5-inch loaf pan with a piece of parchment paper and spray with non-sticking cooking spray. Pour in the batter and spread it out evenly in the pan.
  6. Bake bread in preheated oven for 65-75 minutes. Check for doneness by inserting a toothpick into the center of the bread. If any crumbs are visible, return it to the oven and continue cooking it. You can also tell that it’s ready when the internal temperature reaches 190-200 degrees.
  7. Let the bread cool to room temperature before slicing and serving. Enjoy!

Recipe Notes

You can either add Toasted Pecans or raw pecans.
Substitute melted coconut oil and a flax or chia egg to make this recipe vegan.

  • To Store: Pumpkin bread will stay fresh for 3 days at room temperature, or up to 1 week in the fridge. Seal in an airtight container.
  • To Freeze: Cool completely then wrap in plastic wrap, place in a freezer-safe airtight container and freeze for 3 months.
Nutrition Facts
Pumpkin Banana Bread Recipe
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 52mg17%
Sodium 261mg11%
Potassium 178mg5%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 20g22%
Protein 5g10%
Vitamin A 4096IU82%
Vitamin C 2mg2%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.