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Get ready for the coziest, most delicious loaf of banana pumpkin bread you’ve ever had. We’re talking all the flavors of fall packed into one sweet, moist bread that’s perfect for chilly mornings or an afternoon snack. The cream cheese glaze really takes this over the top!

You know when you’ve got a couple of overripe bananas sitting on the counter, and you’re thinking, “What can I do with these?” Well, this recipe is the answer. By mixing those bananas with pumpkin puree and warm spices like cinnamon and nutmeg, we’re creating a flavor mash-up that’ll have everyone asking for seconds.
If you like this recipe, check out my Banana Bread Muffins.
Ingredients for Pumpkin Banana Bread

Ripe bananas: Adds natural sweetness and keeps the bread moist. The riper the bananas, the better!
Pumpkin puree: Gives the bread that perfect fall flavor and adds moisture. Make sure you’re using pure pumpkin or pumpkin puree and not pumpkin pie filling.
Eggs: Helps bind everything together and gives the bread structure.

Unsalted butter: Adds richness to the loaf and makes it extra moist.
Brown sugar: Adds sweetness and a bit of caramel-like depth.
Milk: Keeps the bread tender and adds to the moistness.
Vanilla extract: Enhances the flavors and adds a warm note.
Flour, baking powder, baking soda: These work together to give the bread lift and structure.
Cinnamon & nutmeg: The perfect spices to give the bread that warm, cozy flavor.
Cream cheese icing: cream cheese, vanilla, heavy cream and powdered sugar.

How to make banana pumpkin bread
Start by preheating the oven to 375°F and greasing a loaf pan. In one bowl, mash the bananas and pumpkin together, then mix in eggs, melted butter, brown sugar, milk, and spices.

In another bowl, whisk together flour, baking powder, and baking soda. Slowly fold the dry ingredients into the banana-pumpkin mixture until well combined.
Pour the batter into the prepared loaf pan and bake for 50 minutes, turning the heat up to 400°F for the last 10 minutes.

While the bread cools, make the cream cheese glaze by beating softened cream cheese until smooth, then mixing in powdered sugar, vanilla, and milk.

Once the bread has cooled, drizzle with glaze, slice, and enjoy!

Commonly Asked Questions
Yes! If you have pumpkin pie spice on hand, you can use about 1 ½ tsp of it in place of the cinnamon and nutmeg for an easy swap.
The bread is done when a toothpick or knife inserted into the center comes out mostly clean with just a few crumbs attached. If it’s still a little gooey, give it another 10 minutes in the oven.
Yes, this banana pumpkin bread stays moist for days! Just store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Pumpkin Banana Bread
Ingredients
Bread
- 2 bananas, ripe
- 1 c pumpkin puree or pumpkin , NOT pumpkin pie filling
- 2 eggs
- 1 stick unsalted butter , melted
- 3/4 cup brown sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- pinch of salt
Cream Cheese Icing
- 4 oz cream cheese, softened to room temperature
- 1 tsp vanilla
- 1/4 c milk
- 3/4 cup powdered sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl mash banana and pumpkin together. I like to use a fork to do this.
- Add the eggs, butter, sugar, milk, cinnamon, nutmeg and vanilla to the same bowl as the banana and pumpkin and whisk together.
- In another bowl whisk together the flour, baking powder, and baking soda. Then begin to gradually fold the flour into the banana mixture. Stir to incorporate.
- Grease a loaf pan using cooking spray or butter.
- Bake on the middle rack for 50 minutes at 375. After 50 minutes turn the heat up to 400 on the oven and bake for an additional 15 minutes. After 15 minutes check to see if bread is done by sticking a toothpick or knife through the center of the bread. If it comes out pretty clean then it's done, if not put it back in the oven. Cook for an additional 15 minutes and check the middle again.
- Place on a cooling rack and let cool.
- While the bread is cooling make the icing. In a mixing bowl beat the cream cheese until smooth. Then add in the powdered sugar and beat until smooth. Lastly add the vanilla extract and milk until smooth.
- Eat and enjoy!
Video
@theres.food.at.home Do you like pumpkin or sweet potatoes more? #HelloFall #pumpkinseason #theresfoodathome #baking #easyrecipes ♬ For the Damaged Coda – Blonde Redhead
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.