Autumn banana pumpkin bread studded with chopped calimyrna figs and toasted pecans. Pick and choose your choice of mix-ins such as chocolate chips or walnuts.

Banana Pumpkin Bread with dried figs and toasted pecans

Banana bread is a staple in my kitchen as soon as the weather cools down.

There’s something so comforting about a slice of warm banana bread with a mug of coffee or tea. It’s a treat you can enjoy anytime of day. Best of all, it is something that you can easily share with others.

Banana Pumpkin Bread with figs and pecans

This autumn banana bread is mixed with pumpkin puree. The pumpkin puree adds moisture without additional sweetness. I added chopped Calimyrna figs and toasted pecans for my mix-ins.

Of course, you can sub in your favorite dried fruits and toasted nuts.

This recipe makes two standard 9×5-inch loaf pans or six 6×3-inch mini loaf pans. You can mix and match, as well. I kept one 9×5-inch loaf pan for myself and gave away three 6×3-inch mini loaf pans.

These make for fabulous holiday food gifts. The banana pumpkin bread stays moist days after baking.

More Pumpkin Recipes

Banana Pumpkin Bread

Yield: makes two 9×5 inch loaf pans (see notes for more options)

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Print Recipe Pin Recipe Rate Recipe

Ingredients

¾ cup coconut oil (room temp/solid) or liquid oil of choice
¾ cup granulated sugar
½ cup light brown sugar, packed
1 Tablespoon molasses
4 large eggs room temp
1 cup canned pumpkin puree
1 ¼ cup mashed ripe bananas (3 medium bananas)
3 ⅓ cup all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup roughly chopped pecans, toasted and cooled optional
1 cup chopped dried calimyrna figs optional

Instructions

Preheat oven to 350°F. Grease loaf pans and line with parchment paper.
In the bowl of stand mixer fitted with a paddle attachment, beat together coconut oil, sugar, brown sugar, and molasses until smooth. Add eggs one a time and mix until thoroughly incorporated. Mix in pumpkin puree and mashed bananas.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry flour mixture to mixing bowl in two additions. Mix on low speed until there are no longer any dry streaks of flour. Fold in pecans and figs until well distributed.
Divide batter among prepared loaf pans. Bake mini loaves for 38-40 minutes until toothpick inserted in center of bread comes out clean. Bake standard size loaves for 50-55 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10-15 minutes before unmolding. Allow bread to cool to room temperature on wire rack.

Notes

Store banana pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, bread keeps in the fridge for up to a week.

Baking Size Options:

Loaves: Makes six mini 6×3-inch loaf pans or combination of one 9×5-inch and three mini 6×3-inch loaves
Muffins: Makes 24 standard sized muffins
Combination: Makes one 9×5-inch loaf and 12 muffins.

Baking Times:

9×5-inch:50 minutes
6×3-inch mini loaves: 38-40 minutes
Muffins: 20-22 minutes

Author: Maryanne Cabrera

Course: Bread

Cuisine: American

Keyword: banana pumpkin bread, pumpkin bread, banana bread

Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.

Banana Pumpkin Bread

More Pumpkin Recipes