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Moist Pumpkin Banana Bread

Banana bread takes a spicy pumpkin twist with this tasty recipe. Now I know the ingredient list seems long since you are making two bread recipes, but each batter only takes one bowl, saving you some clean up. 
The original recipe called for half of a can of pumpkin, which I misread and ended up using a full can. This may be the reason my loaf didn’t ‘marble’ when I swirled a knife through the batter. As you can see, the two batters really didn’t combine that much, but the final result was such a moist and delicious cake that I didn’t mind.
This loaf is delicious served plain, or you can add a bit of butter or cream cheese to make it extra delicious. Many thanks to Take a Megabite for this recipe. Enjoy!

Moist Pumpkin Banana Loaf 
makes 2 loaves


  • one batch, one bowl banana bread
  • one batch, one bowl pumpkin bread


  1. Preheat your oven to 350°F. Spray 2 large bread pans with cooking spray. Line the bottom with a rectangle of parchment paper overlapping the two long sides of the pan so you can lift the bread out eventually.
  2. Divide banana bread batter between both bread pans. Then divide pumpkin bread batter between both bread pans. Swirl carefully with a bread knife. Bake for 1 hour to 1 hour and 15 minutes or until a skewer comes out clean.
  3. Transfer loaves to a wire rack and cool completely. Slice and serve. This is great either plain or topped with butter or cream cheese.

One Bowl Banana Bread


  • 2-3 bananas (about 1 cup)
  • 2 1/2 cups flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup milk
  • 1 egg
  • 3 Tbsp. canola oil
  • 1 cup sugar


  1. In a large bowl mash the bananas. Add all of the remaining ingredients and mix, mix, mix, until completely combined.

One Bowl Pumpkin Bread


  • 1 3/4 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 2 heaping Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • pinch of cloves
  • Half of a 15 oz. can pumpkin puree (I accidentally used a full can. I liked the way it turned out with a full can, but you can decide how you want to make it)
  • 1/2 cup vegetable oil
  • 1/3 cup pure maple syrup + milk mixed (pour maple syrup halfway up the side of your 1/3 cup measuring cup and then top off with milk)


  1. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
  2. In a medium bowl whisk together the pumpkin puree, oil, maple syrup and water.
  3. Fold the wet ingredients into the dry ingredients until mixed thoroughly, being sure to scrape the bottom of the bowl.

Recipe adapted from Take a Megabite

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One Comment

  1. This looks so yum and I dont usually like pumpkin! Think I might have to drag the bread maker out this weekend and bake a sweet loaf like this 🙂