Pumpkin Banana Pecan Bread Recipe

I absolutely love this Pumpkin Banana Pecan Bread Recipe because it combines the cozy warmth of pumpkin spice with the natural sweetness of ripe bananas, making it the perfect treat for fall mornings or any time you want that comforting homemade feel. It’s moist, packed with flavor, and the pecans add such a lovely crunch that keeps my family coming back for more.

When I first tried this recipe, I was amazed at how surprisingly light it felt, thanks to the apple sauce and bananas working their magic alongside the pumpkin. You’ll find that this bread not only tastes fantastic but also keeps well, making it an easy choice for breakfast, snacks, or even a simple dessert that feels just right.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create a bread that’s both wholesome and delicious. Using ripe bananas and fresh pumpkin puree gives this recipe its rich flavor and tender crumb.

• White whole wheat or all-purpose gluten-free flour: I often use white whole wheat for a nice texture, but all-purpose works great too.
• Baking soda: This helps give your bread that lovely lift and lightness you’re aiming for.
• Pumpkin spice: You can find this blend pre-made or mix ground cinnamon, nutmeg, ginger, and cloves yourself.
• Cinnamon: Adds warmth and depth to balance the sweetness perfectly.
• Salt: Just a pinch, to enhance all the flavors.
• Butter (softened): I like to soften it at room temperature for easy mixing and better texture.
• Light brown sugar (not packed): This gives a subtle caramel note that’s just right with pumpkin and banana flavors.
• Large egg whites: Using whites keeps the bread nice and light without compromising structure.
• Pumpkin puree: Fresh or canned works—just make sure it’s pure pumpkin, no pie filling.
• Ripe bananas (mashed): The riper, the better—they bring natural sweetness and moisture.
• Unsweetened apple sauce: I discovered this trick to keep the bread moist and reduce butter a bit.
• Vanilla extract: Always boosts the overall flavor, so don’t skip it!
• Chopped pecans: Freshly chopped for the best crunch—you can toast them lightly if you want an extra nutty kick.
• Baking spray: Essential to prevent sticking and get perfect bread release.

Variations

One of the best things about this Pumpkin Banana Pecan Bread Recipe is how easy it is to customize. I’ve played around with swapping out nuts or tweaking the spices depending on the season, so feel free to make it your own!

• Nut-Free Variation: Replace pecans with seeds like pumpkin or sunflower if you have allergies—still delicious and adds great texture.
• Sweetener Swap: I’ve tried using maple syrup instead of brown sugar for a more natural sweetness; just reduce the apple sauce slightly to compensate.
• Extra Spice Kick: If you like it spicier, add a pinch of ground ginger or cloves to deepen that autumn vibe.
• Gluten-Free Option: Use a gluten-free flour blend instead of wheat flour and you’ll still get great results without sacrificing taste or texture.

How to Make Pumpkin Banana Pecan Bread Recipe

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Spray two 8×5 inch loaf pans lightly with baking spray to keep your bread from sticking and make for easy cleanup. This little step always saves me from any pan dramas later on.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, pumpkin spice, cinnamon, and salt. This makes sure everything’s evenly distributed, so your bread is perfectly spiced in every bite. I always like to do this early to prevent any clumps.

Step 3: Cream Butter and Sugar; Add Wet Ingredients

In a large bowl, cream the softened butter and light brown sugar with an electric mixer until it’s light and fluffy — this usually takes about 2-3 minutes. Then add your egg whites, pumpkin puree, mashed bananas, unsweetened apple sauce, and vanilla extract. Beat this at medium speed until the mixture thickens. Don’t forget to scrape the sides of the bowl occasionally to get everything mixed evenly.

Step 4: Combine Dry Ingredients and Pecans

Now add the flour mixture and chopped pecans to the wet ingredients. Blend everything together on low speed just until combined. This step is key—overmixing can make your bread dense, so stop as soon as you don’t see any more streaks of flour.

Step 5: Bake and Cool

Pour the batter evenly into your prepared loaf pans and place them on the center rack in the oven. Bake for about 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let the bread cool in the pans for at least 20 minutes before turning it out onto a rack to come to room temperature. This waiting game is worth it for clean, beautiful slices!

How to Serve Pumpkin Banana Pecan Bread Recipe

Garnishes

I love serving this bread simply with a pat of salted butter or a drizzle of honey to bring out the warm pumpkin and banana notes. Sometimes I sprinkle a few extra toasted pecans on top for a fancy finishing touch that my guests always comment on.

Side Dishes

For a cozy brunch, I enjoy pairing a slice of this bread with scrambled eggs or a creamy latte. It also pairs beautifully with a tangy yogurt or a handful of fresh fruit for a balanced breakfast or snack.

Creative Ways to Present

For fall gatherings, I like to slice the bread and arrange it on a rustic wooden board with little bowls of cream cheese spread and jam. You can even turn it into French toast for a decadent weekend breakfast that feels extra special.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover bread tightly in plastic wrap and keep it at room temperature for up to 3 days. For best freshness, I store it in an airtight container—this keeps it soft and flavorful without drying out.

Freezing

If I want to save some for later, I slice the bread and freeze individual pieces wrapped in parchment and foil. This makes it easy to pull out a slice at a time and defrost quickly without compromising taste or texture.

Reheating

To reheat, I pop a slice into the toaster or microwave for about 20-30 seconds. This refreshes the bread, giving you that freshly baked feel in minutes—perfect for busy mornings!

FAQs

Final Thoughts

This Pumpkin Banana Pecan Bread Recipe has become one of my favorite go-to treats when I want something that’s simple, comforting, and more wholesome than your average sweet bread. I love sharing it with friends and family, especially on crisp mornings when a warm slice with a cup of coffee hits just right. I hope you enjoy baking and eating it as much as I do—trust me, once you try this, you’ll be making it again and again!

Print