Pumpkin Banana Bread

I make this Pumpkin Banana Bread when the house feels a bit too quiet and I want it to smell like someone just hugged the oven. The first time I baked it, I was wearing mismatched socks and listening to an old playlist, and the batter looked questionable at best. Then it came out golden and tender and I thought, oh, this is a keeper. Also, my neighbor knocked to ask what on earth smelled so good, which is how we became friends over half a loaf and two mugs of tea. Funny how bread can do that.

Why I keep coming back to this loaf

I make this when we have two bananas on the counter going speckly, and a lonely half can of pumpkin in the fridge. My family goes a bit bonkers for it because it is moist but not gummy, sweet but not too sweet, and it slices like a champ for breakfast; I like it with salted butter and a sprinkle of flaky salt, which maybe sounds extra but trust me. And when I say it is easy, I mean it. No drama. The only time it gave me grief was when I tried to rush cooling, more on that later.

(Small confession: I used to overmix quick breads out of pure enthusiasm. Actually, I find it works better if I stop when the flour is just barely gone. Wild idea, right?)

What you need, give or take

• 1 cup mashed ripe banana, about 2 medium, very spotty is best
• 1 cup pumpkin puree, not pie filling. My grandmother always insisted on Brand X, but honestly any version works fine. I like Libbys pumpkin puree when I can find it
• 2 large eggs, room temp if you remember
• 1 cup light brown sugar, packed. I sometimes use half brown and half granulated when I am in a hurry
• 80 ml neutral oil, like canola or grapeseed. Melted butter is lovely too, just let it cool a bit
• 1 teaspoon vanilla extract, a generous splash if you are feeling it
• 1 and 3 quarters cups all purpose flour, about 220 g. If you scoop, keep it light. Or peek at this guide on measuring flour accurately
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1 half teaspoons ground cinnamon
• 1 quarter teaspoon ground nutmeg and 1 quarter teaspoon ground ginger. You can toast whole spices for extra oomph, see the Serious Eats note on toasting spices
• 1 quarter teaspoon fine sea salt
• Optional but encouraged add ins: a handful of chopped walnuts or pecans, 120 g chocolate chips, or 1 half cup raisins if you are that person. I am sometimes that person

How I make it on a regular Tuesday

1. Heat the oven to 350 F or 175 C. Grease a 9 by 5 inch loaf pan and line it with a sling of parchment so you can lift the bread out. I call this essential, even though I have definitely forgotten before and lived to tell the tale
2. In a big bowl, whisk the bananas until mostly smooth. Add the pumpkin, eggs, brown sugar, oil, and vanilla. Whisk until it looks cohesive and creamy. This is where I usually sneak a taste, yes with raw egg, yes I know
3. In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. No need to be fussy, just break up the clumps
4. Tip the dry ingredients into the wet. Stir with a spatula until the flour streaks mostly disappear. Lumps are fine. Actually, on second thought, lumps are good, they keep the crumb tender
5. Fold in any add ins you like. Nuts, chocolate, raisins, or nothing. Your loaf, your rules
6. Scrape the batter into the pan, smooth the top, then tap the pan gently on the counter to settle it, which always makes me feel very professional
7. Bake for 55 to 65 minutes, until the top springs back and a skewer comes out with a few moist crumbs. If the top is browning too fast, tent it with foil near the end, but do not seal it tight
8. Cool in the pan for 15 minutes, then lift onto a rack. Let it cool at least 45 minutes before slicing. I know, patience. If you cut too soon, steam escapes and the texture goes a bit gummy, ask me how I know

Do not worry if it looks a bit lumpy going into the oven, it always does. The pumpkin makes the batter thick and kind of cozy looking, which is charming in its own way.

Notes I wish I knew sooner

• Bananas should be very spotty. If yours are pale, roast them in the oven at 300 F for about 15 minutes until they darken. Let them cool before mashing
• If using melted butter, make sure it is not hot or it will scramble the eggs and we do not want breakfast omelet vibes in our bread
• A pinch of black pepper warms the spices in a sneaky good way. Sounds odd, works great
• Use a light colored pan if possible. Dark pans brown faster, so start checking at 50 minutes
• If you like a domed top, hold back 2 tablespoons of flour and dust it over the batter before baking. It seems to help, probably science

Variations I tried, including one oops

• Chocolate chunk situation: swap half the nuts for big chocolate pieces. The melty pockets are ridiculous
• Maple glaze: whisk 60 g powdered sugar with 1 tablespoon maple syrup and a splash of milk, drizzle on the cooled loaf. Sticky in the best way
• Whole wheat twist: use 1 cup all purpose and 3 quarters cup white whole wheat. Add an extra tablespoon of oil to keep it soft
• Gluten free try: a good 1 to 1 blend works. I like to add 1 tablespoon milk to help with moisture
• Cream cheese swirl: dot 90 g softened cream cheese mixed with 1 tablespoon sugar through the batter and swirl lightly with a knife
• The flop: fresh pumpkin puree that was watery. Looked fine, baked up damp. If using fresh, strain it in a sieve for 20 minutes. I learned the soggy way

Equipment and casual workarounds

• 9 by 5 inch loaf pan. I call it essential, but you can split the batter into two small pans or even muffin cups, just reduce bake time
• Mixing bowls, a whisk, and a spatula. A stand mixer is lovely and makes me feel fancy, but a fork and a wooden spoon truly do the job
• Parchment for a sling. If you do not have it, grease generously and dust with flour. Wiggle a butter knife around the edges to release

Storage, or how it disappears

Wrap the completely cooled loaf in foil or stash slices in an airtight container. It keeps at room temp for 2 to 3 days, and in the fridge for up to a week, though honestly, in my house it never lasts more than a day. For longer storage, freeze slices flat, then bag them. To reheat, a quick toast does wonders, and the edges go a wee bit caramelized which I adore.

How we like to serve it

For breakfast with salted butter and strong coffee. For a snack with a swipe of peanut butter, which sounds odd until you try it. And if it is dessert time, warm a slice and add vanilla ice cream. My sister puts honey on hers, which is very her. On Saturday mornings, we slice it thick and pile on yogurt and a handful of toasted pecans, then sit on the porch and gossip like a couple of happy magpies.

Pro tips I learned the hard way

• I once tried rushing the cool down and regretted it because the crumb went dense and trampled. Let it rest, even if you are starved
• I used to pack the flour. Bad idea. Spoon and level, or better yet weigh it. Too much flour equals dry loaf, which makes everyone sad
• Forgot the salt one time. The flavors went flat. That tiny pinch matters a lot more than I wanted to admit
• Thought the mixer was essential, then whisked by hand and the bread was actually lighter. Go figure

FAQ, because you asked

Can I make this without eggs
Yes. Use 2 tablespoons ground flax mixed with 5 tablespoons water, let it sit until thick. Texture is a touch denser, but still lovely

Can I use coconut oil
Sure, melt it and let it cool. If it firms up on contact, your wet mix is too cold. Warm the bowl slightly and whisk again

Can I cut the sugar
You can reduce to 3 quarters cup. It will be less tender and brown a bit less, but it works. Add a drizzle of honey on slices if you miss the sweetness

How do I know it is done without a skewer
Press the top gently. If it springs back and the crack looks dry, you are good. Or use a thin knife, wipe, and test again if you are not sure

Can I bake this as muffins
Absolutely. Fill cups about two thirds full and bake at 350 F for 18 to 22 minutes. Check early. They are great for lunchboxes, mate

Does it taste better the next day
I think so. The spices settle in, the crumb relaxes, and the banana notes sing. Wrap it well and wait, if you can. Its cooling on the counter right now and I keep walking by for a sniff

Small digression before we wrap up. I once made this loaf at midnight because I could not sleep, and by the time it was done the whole flat smelled like a cozy cafe. I ate a slice with milk and watched the city lights blink. Not a bad way to end a long day, right

If you are here for the key phrase, yes this Pumpkin Banana Bread is the one I make again and again. It has personality, it forgives little mistakes, and it makes the kitchen feel like home. That is all I want from a loaf, form any loaf really.