Home · Recipes · Breakfast & Brunch Banana Pumpkin Bread Author: Maryanne CabreraPublished: Nov 6, 2017Updated: Oct 16, 2023 View RecipeRead ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 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. 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 Pumpkin Bread Rolls Pumpkin Scones Easy Pumpkin Tart Pumpkin Sandwich Bread Banana Pumpkin Bread Yield: makes two 9×5 inch loaf pans (see notes for more options) Prep Time: 15 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Print Recipe Pin Recipe Rate Recipe Ingredients¾ cup coconut oil (room temp/solid) or liquid oil of choice¾ cup granulated sugar½ cup light brown sugar, packed1 Tablespoon molasses4 large eggs room temp1 cup canned pumpkin puree1 ¼ cup mashed ripe bananas (3 medium bananas)3 ⅓ cup all-purpose flour1 ½ teaspoons baking soda1 teaspoon baking powder1 teaspoon fine sea salt2 teaspoons ground cinnamon¼ teaspoon ground nutmeg1 cup roughly chopped pecans, toasted and cooled optional1 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. NotesStore 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: BreadCuisine: AmericanKeyword: banana pumpkin bread, pumpkin bread, banana bread Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.