Pumpkin Spice Banana Bread – Perfect for Breakfast

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Banana and pumpkin spice are a wonderful combo. The warm fall flavors of the spice blend complement the fruitiness perfectly and work really well in this breakfast pumpkin spice banana bread loaf. The bread is very light, not very sweet at all and full of comforting flavors.

A partially sliced banana bread loaf with butter spread on the cut slices.

This post was originally published on Sept. 10, 2015.

For more delicious breakfast ideas check out these No-Knead Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting and this Homemade Spiced Granola.

How to make pumpkin spice banana bread:

The preparation of this banana bread is very straightforward, start by greasing a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening.

Next, heat the oven to 350 degrees F., then whisk together your dry ingredients: 

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • a pinch of salt
A small glass bowl with the dry ingredients needed to make pumpkin spice banana bread and a whisk lying next to it.

Set the dry ingredients aside and in a separate bowl whip 5 tablespoons of softened, unsalted butter and 1/2 cup light brown sugar with an electric mixer until creamy.

A small mixing bowl with chunky banana bread batter in it.

Whip 2 eggs into the butter/sugar mix.

A small mixing bowl with smooth banana bread batter in it.

Whip in the dry ingredients.

A small mixing bowl with thick banana bread batter in it.

Mash up 2 very ripe bananas with a fork and whip them into the batter, followed by 1/2 cup chopped nuts of your choice (walnuts, pecans or almonds all work great in this recipe).

A small mixing bowl with finished banana bread batter in it.

Fill the batter into the loaf pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

A greased loaf pan with banana bread batter in it.

How to serve pumpkin spice banana bread:

I recommend to slice the bread and toast the individual slices before serving them with a bit of butter.

Can banana bread be frozen?

Yes, this banana bread freezes very well, just transfer it into a ziplock bag, seal and put in the freezer.

Does banana bread need to be refrigerated?

If you eat the bread within a day or two, you can leave it out on the counter on a plate covered with plastic wrap. I you want to keep the bread longer than that, I do recommend that you keep it refrigerated in a ziplock bag or other airtight container. Toast the individual slices before serving.

Can this banana bread recipe be used to make banana muffins?

Yes! This recipe makes 12 delicious banana muffins. If you only have one 6-cavity muffin pan, simply cut the recipe in half.

I recommend that you line the muffin pan(s) with liners, then fill each one about 3/4 full. The muffins need to bake for about 25 minutes, until an inserted toothpick comes out clean.

For extra visual appeal, you can reserve half of the nuts and sprinkle them on top of the muffin batter, rather than mixing them all into the batter.

A photo of a 6-cup muffin pan with liners and raw banana muffin batter in it and a photo of the muffin pan with fully baked banana muffins.
A partially sliced banana bread loaf with butter spread on the cut slices.
Print Recipe
5 from 5 votes

Pumpkin Spice Banana Bread

A great recipe for an easy and delicious pumpkin spice banana bread that makes your kitchen smell delicious and is perfect for breakfast.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: banana bread, pumpkin spice banana bread
Servings: 10
Calories: 232kcal

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 very ripe bananas, mashed up with a fork
  • 1/2 cup chopped nuts (walnuts, pecans or almonds)

Instructions:

  • Grease a 9–inch by 5–inch by 3–inch loaf pan. Set aside.
  • Heat the oven to 350 degrees F.
  • Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
  • Beat butter and sugar in a bowl until creamy.
  • Beat in the eggs.
  • Beat in the dry ingredients.
  • Beat in the bananas.
  • Beat in the nuts.
  • Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.

Notes:

Note that you can also use this recipe to make 12 delicious banana muffins instead of banana bread. Line the muffin pans with cupcake liners, then fill each one about 3/4 full with batter. The muffins need to bake for about 25 minutes, until an inserted toothpick comes out clean.

Nutrition

Calories: 232kcal | Carbohydrates: 30.3g | Protein: 5.2g | Fat: 10.6g | Saturated Fat: 4.2g | Cholesterol: 48mg | Sodium: 214mg | Potassium: 216mg | Fiber: 1.7g | Sugar: 10.1g | Calcium: 30mg | Iron: 1.6mg

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A partially sliced banana bread loaf with butter spread on the cut slices.

14 comments

  1. Betty says:

    How come there isn’t any liquid in this recipe I want to try it but to me it should have a liquid , would u plz pm me
    Thank You Betty

  2. Karin Siemens says:

    What no comments since 2015? I’ve tried this recipe because fo friend of mine loves ANYTHING with pumpkin spice in it and she absolutely loved it, and so did I. Sure didn’t last long and I’m a single gal!! :)

    • Nicole Branan says:

      That is so awesome to hear, Karin! Thank you so much for leaving me such sweet feedback, I really appreciate it! :)

    • Nicole B. says:

      Thank you, Louise. It’s funny, I often start out with many more props but end up taking them all out because I like the simple shots better. :)

  3. Lowri says:

    Um am I missing something, or is there no banana in the ingredients part of the recipe? And do you know what ‘pumpkin spice’ is made up of? We don’t have that in the UK, just the individual spices.

  4. Bam's Kitchen says:

    Nicole, I envision myself getting up right before dawn and grabbing a slice right off your cutting board. Loving these dark moody photos and I have reading and rereading your book, practicing and now thinking it will be time to check out your video.

    • Nicole B. says:

      Thank you so much, Bobbi. It seems I don’t get tired of dark and moody. :) You can get the first of the 11 video tutorials for free if you subscribe, that way you can see if you like it before you buy the entire course.

  5. Olivia @ Olivia's Cuisine says:

    Banana and pumpkin? How didn’t I think of this before? Rally intrigued by this combination of flavors! Definitely trying your recipe. And your photo looks lovely as usual!

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