Skip to content
The Little Epicurean
  • About
  • Desserts & Baking
  • Ingredient Index
  • Recipe Index
facebookinstagrampinteresttiktok
  • Recipes
  • Cuisine
    • Asian
    • Filipino
    • French
    • Italian
    • Japanese
    • Mexican
  • Desserts
    • All Desserts
    • Breads & Rolls
    • Brownies, Bars, & Pastries
    • Cakes
    • Cookies
    • Cupcakes & Muffins
    • Donuts, Pancakes, & Waffles
    • Ice Cream
    • Pies & Tarts
    • Porridge & Puddings
    • Scones & Biscuits
  • Drinks
    • All Drinks
    • Cocktails
    • Coffee & Tea
    • Mocktails
    • Smoothies
  • Ingredient
    • Cheese
    • Chocolate
    • Coffee
    • Meat
    • Nuts
    • Peanut Butter
    • Pumpkin
    • Seafood
    • Vegetables
  • Occasion
    • Birthday
    • Christmas
    • Easter
    • Fourth of July
    • Halloween
    • Memorial Day
    • Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • About
  • Privacy Policy
  • Terms
  • Contact
facebookinstagrampinteresttiktok
Home ·  Recipes ·  Breakfast & Brunch

Banana Pumpkin Bread

Author: Maryanne CabreraPublished: Nov 6, 2017Updated: Oct 16, 2023
View RecipeRead Reviews
This 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 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.

Banana Pumpkin Bread with figs and pecans

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.

Banana Pumpkin Bread with figs and pecans

More Pumpkin Recipes

  • Pumpkin Bread Rolls
  • Pumpkin Scones
  • Easy Pumpkin Tart
  • Pumpkin Sandwich Bread
Banana Pumpkin Bread with figs and pecans

Banana Pumpkin Bread

Yield: makes two 9×5 inch loaf pans (see notes for more options)
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
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.
Leave a Review
Filed in:
Breakfast & Brunch · Quick BreadsBanana · Fall + Winter · Fruits · Nuts · Pumpkin · Thanksgiving

Ask a Question! Cancel Reply

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

You Might Also Like...

Maple Pecan Granola

Chocolate Chip Scones

Chocolate Chip Scones

Apple Cinnamon Rolls with spiced cream cheese

Apple Cinnamon Rolls

Strawberry Rolls

Find Your Next Recipe

The Little Epicurean is a Los Angeles-based recipe blog featuring from-scratch baking, decadent dessert, and unique cocktails.

Let's Get Social!
facebookinstagrampinteresttiktok
Cake

Chocolate Butter Mochi Cake

Inspired by our travels to Maui, this chocolate butter mochi cake features a chewy brownie topped with peanut butter...

Orange Blossom Bundt Cake

This alluring orange blossom bundt cake is moist and buttery. It is naturally flavored with orange zest and orange...
Breads & Rolls

Cheddar Everything Babka Buns

Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything...

Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls frosted with whipped cream cheese and topped with toasted walnuts. It’s the iconic flavors of...
Cookies

Rye Chocolate Chip Cookies

These aren’t your average chocolate chip cookies. Brown butter rye chocolate chip cookies are nutty and spiced with touch...

White Chocolate Earl Grey Cookies

Soft and chewy Earl Grey Cookies infused with tea and studded with white chocolate chunks. They’re a sweet treat...
As Seen On Better Homes & GardensBuzzfeedHuffington postReal SimpleThe Kitchn
  • About
  • Contact
  • Privacy Policy
  • Terms
© 2023 The Little Epicurean, All Rights Reserved. Design by LH.