The Best Pumpkin Banana Bread

Name: Pumpkin Banana Loaf with Cinnamon Streusel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 180 g all-purpose flour (1 ½ cups); 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 ½ tsp pumpkin pie spice; 240 g pumpkin purée (1 cup); 125 g mashed ripe banana (½ cup, about 1–2 medium bananas); 85 g unsalted butter (melted (6 tbsp)); 135 g brown sugar (packed (⅔ cup)); 1 large egg (room temperature (50g without shell)); 1 tsp vanilla extract; 30 ml milk (2 tbsp); 100 g granulated sugar (½ cup); 60 g all-purpose flour (½ cup); ½ tsp cinnamon; 57 g unsalted butter (melted (4 tbsp))

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My Pumpkin Banana Bread with cinnamon streusel is the ultimate cozy loaf — moist, warmly spiced, and topped with a buttery crumble that adds just the right amount of texture. This is the kind of bake that makes your whole kitchen smell like fall in the best way.

If you love this loaf, try my pumpkin banana muffins, my sourdough pumpkin bread, or my banana cinnamon rolls — each highlights banana or pumpkin in a slightly different (but equally delicious!) way. For a rich chocolate version, try my chocolate chunk banana bread, and for a fruity twist, my banana blackberry muffins.

Picture of a pumpkin banana bread loaf cut into slices.

Quick Look: The Best Pumpkin Banana Bread

⏱️ Ready In: About 1 hour 20 minutes

🔥 Bake Time: 50–60 minutes

🍽️ Serves: 8 slices

✨ Calories: Approximately 389 per slice

🥄 Main Ingredients: Pumpkin purée, ripe banana, brown sugar, cinnamon streusel

🌿 Dietary Info: Vegetarian

💛 Why You'll Love It: A soft, warmly spiced pumpkin-banana loaf with a buttery cinnamon crumble.

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Why You'll Love This Recipe

Best of both worlds: Ripe banana and pumpkin purée together make one incredibly soft, flavorful loaf.
That cinnamon streusel: A buttery crumble on top adds crunch and cozy sweetness to every slice.
Uses up leftover pumpkin: A perfect home for that half-can after pie season, like my sourdough pumpkin cream cheese muffins.
Freezer-friendly: Make a loaf ahead and pull it out when guests come by.
Great for gifting: Perfect for holiday brunches or a homemade gift for neighbors and teachers, alongside pumpkin banana muffins.

Jump to:

Quick Look: The Best Pumpkin Banana Bread
Why You'll Love This Recipe
Ingredients
Easy Substitutions & Variations
How to Make Pumpkin Banana Bread
Expert Tips
What Makes This Recipe Special?
Pumpkin Banana Bread FAQs
Pumpkin Banana Bread Troubleshooting Guide
Storage
Other Fall Recipes to Consider
Pumpkin Banana Loaf with Cinnamon Streusel

Ingredients

For the pumpkin banana loaf:

all-purpose flour: The structure of the loaf.
baking powder + baking soda: For a reliable, even rise.
salt + pumpkin pie spice: Balance the sweetness and add cozy warmth.
pumpkin purée: Use pure pumpkin, not pumpkin pie filling.
mashed ripe banana: The spottier, the better — for sweetness and moisture.
unsalted butter, melted: For richness.
brown sugar: Sweetness with a soft, moist crumb.
egg + vanilla: Bind the batter and add flavor.
milk: Adds moisture.

For the cinnamon streusel:

granulated sugar + flour + cinnamon: The crumbly, sweet, spiced topping.
unsalted butter, melted: Brings it together into buttery crumbs.

See the recipe card for quantities.

Easy Substitutions & Variations

Butter: Use melted coconut oil or a neutral oil in the loaf (it will change the flavor slightly).
Milk: Buttermilk or plant-based milk both work.
Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger, and cloves if you're out.
Add nuts: Stir in chopped walnuts or pecans for crunch.
Chocolate twist: Add mini chocolate chips for a banana-pumpkin-chocolate trio, like my sourdough double chocolate banana muffins.
Maple glaze: Drizzle with a quick maple icing instead of the streusel for a different vibe.

How to Make Pumpkin Banana Bread

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Picture of streusel for pumpkin banana bread in a white bowl on a wooden table.

Step 1: Make the streusel: Mix sugar, flour, cinnamon, and melted butter until crumbly.

Picture of pumpkin banana bread batter in a bowl on a wooden table.

Step 2: Mix the batter: Whisk dry ingredients, then stir together wet ingredients. Fold dry into wet until just combined.

Picture of pumpkin banana bread in a loaf pan before baking.

Step 3: Assemble & bake: Pour batter into a lined loaf pan, sprinkle with streusel, and bake at 350°F for 50–60 minutes.

Step 4: Cool & slice: Cool in the pan for 10 minutes, then transfer to a wire rack before slicing.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

Use very ripe bananas. The spottier, the better — they bring the most flavor and natural sweetness.
Roast underripe bananas. If yours aren't ready, roast them (peel on) at 300°F for 10–15 minutes until dark and soft, then cool and mash.
Use pure pumpkin, not pie filling. Pumpkin pie filling is pre-sweetened and spiced and will throw off the loaf.
Don't overmix. Fold just until the flour disappears to keep the crumb soft and tender.
Check for doneness. Ovens vary, so start testing at 50 minutes; a toothpick should come out clean. Tent with foil if the streusel browns too fast.

What Makes This Recipe Special?

Combining banana and pumpkin gives you a loaf that's more interesting than either flavor alone — the banana brings natural sweetness and moisture, while the pumpkin adds that cozy, earthy fall flavor. Top it with a buttery cinnamon streusel and every slice has a little crunch and extra sweetness that a plain quick bread just can't match.

It's also easy and forgiving, which makes it a go-to for the season. One bowl for the batter, one for the streusel, and no mixer required. I love making a loaf ahead for guests, right alongside my healthy pumpkin spice latte breakfast muffins or warm fluffy sourdough discard cinnamon rolls for a full fall spread, or my sourdough pumpkin banana muffins for a single-serving version.

Pumpkin Banana Bread FAQs

Can I make this without the streusel?

Yes — the loaf is delicious on its own, or you can drizzle it with a quick maple glaze instead.

How ripe should my bananas be for banana bread?

Very ripe — spotty and soft. If they're not there yet, roast them in the peel at 300°F for 10–15 minutes to deepen the flavor.

Can I turn this into muffins?

Yes. Divide the batter into a lined muffin tin, top with streusel, and reduce the bake time (start checking around 18–20 minutes).

Why is my banana bread dense?

Usually overmixing. Fold the batter just until combined to keep it soft and tender.

Pumpkin Banana Bread Troubleshooting Guide

Problem	Cause	Fix
Dense, tough loaf	Batter overmixed.	Fold just until combined.
Gummy center	Underbaked.	Bake until a toothpick comes out clean; tent with foil if the top browns first.
Bland flavor	Underripe bananas or pie filling used.	Use very ripe bananas and pure purée.
Streusel sank in	Batter too thin or streusel too fine.	Keep the crumbs coarse and don't overmix the batter.
Dry loaf	Overbaked or too much flour.	Weigh the flour and check for doneness at 50 minutes.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, wrap slices in parchment and freeze in a ziplock bag for up to 2 months. Thaw in the fridge before bringing to room temperature to prevent sogginess from condensation.

Other Fall Recipes to Consider

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