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Moist Banana Pumpkin Bread Recipe: Perfect for Cozy Fall Baking & Breakfast

Moist Banana Pumpkin Bread — Cozy, Ultra-Soft Loaf

Super soft, extra moist Banana Pumpkin Bread with warm spices. One bowl, pantry staples, and a perfectly tender crumb that stays fresh for days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour (spoon & level; 220 g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt
Wet Ingredients
  • 1 cup mashed very ripe bananas about 2–3 bananas (240 g)
  • 1 cup pumpkin purée (not pie filling) 240 g
  • 2 large eggs room temperature
  • 1/2 cup light brown sugar, packed 100 g
  • 1/4 cup granulated sugar 50 g
  • 1/2 cup neutral oil (or melted butter) 120 ml
  • 1 tsp vanilla extract
  • 2 tbsp milk (as needed) to loosen thick batter
Optional Add‑ins
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Equipment

  • 9×5-inch (23×13 cm) loaf pan
  • Mixing bowls & whisk
  • Parchment paper
  • Cooling rack

Method
 

  1. Prep: Heat oven to 350°F (175°C). Line a 9×5‑inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease.
  2. Dry mix: In a large bowl whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Wet mix: In another bowl whisk bananas, pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
  4. Combine: Add wet ingredients to dry and fold just until no flour streaks remain. If batter seems very thick, fold in milk 1 tbsp at a time. Do not overmix.
  5. Add‑ins: Fold in nuts and/or chocolate chips if using.
  6. Bake: Spread batter in pan and smooth top. Bake 50–60 minutes until a tester comes out with a few moist crumbs (not wet batter). Tent with foil the last 10–15 minutes if browning fast.
  7. Cool: Rest 10 minutes in pan, then lift out to a rack to cool completely before slicing.
  8. Store: Wrap and keep at room temp up to 3 days, or freeze slices up to 3 months.

Nutrition

Calories: 230kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 32mgSodium: 220mgFiber: 2gSugar: 18g

Notes

For extra moisture, use very ripe bananas with lots of brown spots. Measure flour correctly (spoon & level). The loaf tastes even better on day 2.

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