This No Added Sugar Pumpkin Banana Bread is a simple and delicious quick bread.
Made with mashed bananas and pumpkin puree and topped with a simple streusel, this banana bread is soft, moist, and full of fall flavors, making it perfect for about any time of the day.
What you will read about in this recipe.
What makes pumpkin banana bread so good?
Pumpkin banana bread is the perfect combination of two favorite moist and flavorful quick breads.
I love how wonderful this bread smells while it is baking in the oven!
Have you tried my recipe for No Added Sugar Cinnamon Swirl Bread?
Made with ground cinnamon, salted butter, and bread flour, that flavorful bread is soft, fluffy, and buttery. Both this recipe for no added sugar pumpkin banana bread and that recipe for cinnamon swirl bread are great tasting bread recipes made with no added sugar!
This recipe is made in a 9x5-inch loaf pan. You can find 9x5-inch loaf pans here.
What you need to make pumpkin banana bread.
For the Bread:
- Flour.
- Baking Powder and Baking Soda
- Pumpkin Pie Spice
- Eggs
- Sugar Alternative Select a sugar alternative that measures like sugar and that can also be baked with.
- Butter Melted and cooled to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to the flour.
- Bananas Your bananas should be mashed.
- Pumpkin Puree Use canned pumpkin puree.
For the Streusel Topping:
- Flour
- Brown Sugar Alternative Select a brown sugar alternative that measures like sugar and that can also be baked with.
- Ground Cinnamon.
- Butter. Cold and cut into cubes
How to make Pumpkin and Banana Bread
- Prep Time: 10 minutes .
- Bake Time:55-65 minutes .
- Servings: 12 .
- How to Serve: As is or with a bit of butter on top .
- Notes: You will need a loaf pan, two bowls, a rubber spatula, and a whisk to make this recipe .
- Prepare. Preheat your oven to 350°F. Double prep your your loaf pan for nonstick. I like to both line with parchment paper and grease my pan. You can alternatively, grease and dust yours with flour.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and pumpkin pie spice.
- Wet Ingredients. In a large mixing bowl, cream together the eggs and sugar until smooth and combined. Then stir in the melted butter, mashed banana, and pumpkin puree until well combined.
- Combine Add the dry ingredients from the first bowl to the mixing bowl with the wet ingredients and use a rubber spatula or similar item to mix the ingredients until just combined.
- Streusel To make the streusel, in a clean bowl, use a whisk to combine together the flour, brown sugar alternative, and ground cinnamon. Use a fork or a pastry cutter cut the cold butter cubes into the mixture until the mixture resembles coarse crumbs.
- Transfer Transfer the batter to your prepared loaf pan, evenly spreading it out. Gently tap the bottom of the loaf pan on your kitchen counter and then sprinkle the streusel topping over the batter.
- Bake. Bake the bread for 55-65 minutes or until a toothpick comes out clean.
- Cool Allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack to finish cooling.
Tips for making the best banana pumpkin bread.
Make sure that you are using pure pumpkin purée for this recipe. Pumpkin pie filling contains added sugars and spices, which can also throw off the flavor and texture.
More helpful tips for you.
- Your bananas should be very ripe for this recipe (brown spots are a good thing). This allows the bananas to properly mash and combine with the other ingredients. Ripe bananas also give this bread a nice natural sweetness.
- If the top of your bread begins to brown too quickly while baking, you can loosely tent it with foil during the last 15 minutes of baking.
- To make this bread as a muffin, simply divide the batter into a greased or lined muffin pan and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
- For extra crunch, stir in ½ cup chopped pecans or walnuts.
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How to store moist and easy pumpkin banana bread.
Once the bread has fully cooled, it can be stored in an airtight container or tightly wrapped in foil. When properly stored, pumpkin banana bread can keep for up to a few days at room temperatures, refrigerated for up to a week, or frozen for up to a few months.
Here are some more great tasting no added sugar bread recipes..
Print the recipe for No Added Sugar Pumpkin Banana Bread
No Added Sugar Pumpkin Banana Bread
Ingredients
Bread
- 2 cups Flour.
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 2 Eggs --room temp
- ¾ cup Sugar Alternative --Select a sugar alternative that measures like sugar and that can also be baked with.
- ½ cup Butter --Melted and cooled to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to the flour.
- 1 cup Bananas -Mashed.
- 15 oz Pumpkin Puree
Topping
- ¼ cup Flour
- ¼ cup Brown Sugar Alternative --Select a brown sugar alternative that measures like sugar and that can also be baked with.
- ¼ tsp Ground Cinnamon.
- 2 tbsp Butter. --Cold and cut into cubes
Instructions
- Prepare. Preheat your oven to 350°F. Double prep your your loaf pan for nonstick. I like to line it with parchment paper and grease my pan. You can alternatively, grease and dust yours with flour.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and pumpkin pie spice.
- Wet Ingredients. In a large mixing bowl, cream together the eggs and sugar until smooth and combined. Then stir in the melted butter, mashed banana, and pumpkin puree until well combined.
- Combine Add the dry ingredients from the first bowl to the mixing bowl with the wet ingredients and use a rubber spatula or similar item to mix the ingredients until just combined.
- Streusel To make the streusel, in a clean bowl, use a whisk to combine together the flour, brown sugar alternative, and ground cinnamon. Use a fork or a pastry cutter cut the cold butter cubes into the mixture until the mixture resembles coarse crumbs.
- Transfer Transfer the batter to your prepared loaf pan, evenly spreading it out. Gently tap the bottom of the loaf pan on your kitchen counter and then sprinkle the streusel topping over the batter.
- Bake. Bake the bread for 55-65 minutes or until a toothpick comes out clean.
- Cool Allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack to finish cooling.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
October 7, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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No Added Sugar Pumpkin Banana Bread , a moist and delicious quick bread recipe made with mashed bananas and pumpkin puree.
Please see recipe post for further details on this recipe.