In a fit of organization earlier this week, I started to clean out our pantry, a well-intentioned task that stopped abruptly when I came across a stray can of pumpkin. Right around this time, I felt the lightest twinge of hunger, and we also happened to have a few spotty bananas lurking on the kitchen counter. Fate had spoken. Forget the pantry reorg—it was time for healthy Pumpkin Banana Bread!

Healthy Pumpkin Banana Bread! Moist and tender with the perfect amount of spices. Easy one bowl recipe that’s delicious with chocolate chips, nuts, or any of your favorite mix-ins.

Moist, lightly springy, and pleasantly spiced, this mashup of my two greatest quick bread loves, banana bread and pumpkin bread, is whole wheat, naturally sweetened with honey, and defies seasonal designation.

Pumpkin bread feels quintessentially autumn and banana bread like a delicious default (“have ripe bananas, will bake”).

I adore them both, but this week I was craving something a little more out of the ordinary, which ironically enough turned out to be something in between.

This Pumpkin Banana Bread recipe takes the best of these two classic breakfast recipes and combines them into one of the most tender, moist, and satisfying healthy quick bread recipes you’ll ever bake.

Healthy Pumpkin Banana Bread. Easy one bowl recipe!

Healthy Pumpkin Banana Bread—The Best of Both Worlds

Considering my laundry list of healthy pumpkin bread recipes (Vegan Pumpkin Bread, Healthy Pumpkin BreadPumpkin Chocolate Chip Bread) is rivaled only by my collection of healthy banana bread recipes (ahem, classic Healthy Banana BreadPaleo Banana BreadCream Cheese Banana Bread…), it was only a matter of time before the two got together to create a tasty pumpkin and banana bread baby.

Although this bread is melt-in-your-mouth tender thanks to the combo of the banana, pumpkin, and Greek yogurt, all of which make baked goods magnificently moist, it has enough density to make it taste satisfying and leave you feeling nourished and complete.

I love to warm up a big slice of this bread for breakfast (try it smeared with peanut butter) or snitch it cold from the fridge when I’m craving an instant pick-me-up, and it makes a lovely treat for coworkers, neighbors, and anyone whose day you’d like to brighten.

This pumpkin bread has notes of vanilla and honey, the spice is subtle but present, and it rises beautifully in the pan.

Easy One Bowl Pumpkin Banana Bread. Healthy recipe with the perfect amount of spices.

What to Add to Pumpkin Banana Bread

  • I added toasted chopped pecans, which give the bread a pleasing warmth and satisfying crunch.
  • Toasted walnuts would also be scrumptious (they’re my favorite in these Healthy Banana Muffins).
  • I don’t think I need to tell you this, but a handful of chocolate chips, either in place of or in addition to the nuts, would not be remiss.
  • Dried fruit, such as dried cranberries or chopped dried apricots, would be lovely.

Dietary Considerations and Substitutions

  • As written, this healthy bread is 100% whole wheat but doesn’t taste it at all thanks to white whole wheat flour, which is mild and tastes like regular white all-purpose flour in this recipe.
  • If you’d like Pumpkin Banana Bread gluten free, you can use the same amount of a 1:1 gluten free baking blend like this one.
  • To make the Pumpkin Banana Bread vegan is trickier. Because this bread is already so moist, I fear using flax eggs in place of the regular eggs would be risky, and the yogurt would need to be swapped too. I’d suggest scratching your pumpkin itch with these Vegan Pumpkin Muffins instead.
  • I haven’t yet tried this recipe as Pumpkin Banana Bread muffins or Pumpkin Banana Bread mini loaves, but I think that either would work nicely with the same batter (you could also try these Healthy Pumpkin Muffins instead). Simply check early and remove your muffins/mini loaves when a toothpick inserted in the center comes out clean.
  • For paleo Pumpkin Banana Bread, I’d refer you to either this Paleo Pumpkin Bread or this Paleo Banana Bread. I haven’t developed a paleo version that combines both banana and pumpkin yet, but you could try swapping part of the pumpkin/banana in either recipe for some of the other to create a combo of your own.

If you do want to play around with the banana and pumpkin ratios in these recipes, see below.

How to Substitute Pumpkin for Banana in Bread

Generally, you can substitute pumpkin for banana in bread (so you can play around with the paleo recipes above if you want a pumpkin/banana combo), but please note a few key things:

  • Ripe banana usually tastes sweeter than pumpkin, so if you are swapping pumpkin for banana, you may want to add a tablespoon or two of brown or granulated sugar (don’t add too much or you may throw off the consistency of the batter). Do not add liquid sweeteners like honey or maple syrup, as they can throw off the consistency of the batter by making it too moist.
  • Pumpkin is also fairly bland on its own, so I recommend adding more spices.

When in doubt: look for a recipe that’s already written for the type of bread you want to bake. I have many pumpkin (see my list of healthy pumpkin recipes) and banana bread recipes (see my full list of healthy baked goods/breads), so I’m betting there’s one to meet your needs!

Easy Moist Pumpkin Banana Bread. Best ever recipe!

The next time you are craving a cozy breakfast treat that tastes extra special, are ready for a relaxing baking session, or stumble upon a loose can of pumpkin waiting to meet its tasty purpose, give this Pumpkin Banana Bread recipe a try. It’s one of the best bread recipes I’ve baked, and I know it will a favorite of yours too!

Recommended Tools to Bake This Banana Bread

Healthy Pumpkin Banana Bread! Moist and tender with the perfect amount of spices. Easy one bowl recipe that’s delicious with chocolate chips, nuts, or any of your favorite mix-ins.

Pumpkin Banana Bread

5 from 40 votes
Moist, healthy Pumpkin Banana Bread. Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own!

Prep: 25 mins
Cook: 1 hr
Total: 2 hrs 30 mins

Servings: 1 loaf


  • 1/2 cup pecan halves or walnut halves optional; you can also swap other mix-ins of choice such as golden raisins, cranberries, or chocolate chips
  • 1 cup mashed banana the riper the better (about 2 large bananas)
  • 4 tablespoons unsalted butter at room temperature
  • 1/4 cup coconut sugar or light brown sugar
  • 2 tablespoons nonfat plain Greek yogurt
  • 1/3 cup honey
  • 2 large eggs at room temperature
  • 1 cup  pure pumpkin puree NOT pumpkin pie filling
  • 1 teaspoon  vanilla extract
  • 1 1/2 teaspoons  pumpkin pie spice or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups white whole wheat flour


  • Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
  • In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
  • Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
  • Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!


  • This bread recipe works well when doubled! For the pumpkin, use the full (15-ounce) can. It will be a scant 1 cup of pumpkin per loaf, but the recipe will turn out fine.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. I like to cut the cooled bread into slices, then wrap and freeze them individually and pull them out as I need/want/CRAVE them.
  • To bake as muffins (not yet tested but based on my best judgment): Line a muffin pan with paper liners or lightly coat with baking spray. Fill the muffin cups 3/4 or so of the way to the top. Bake at 375 degrees F for 22 to 27 minutes, until a toothpick inserted in the center of a muffin comes out clean.


Serving: 1slice (of 10)Calories: 230kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 50mgFiber: 3gSugar: 18g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This bread was outrageously good…oh my goodness, so delicious, truly! Rave rave, rave reviews from family and coworkers. Moist but not wet, and nicely spiced with just enough pumpkiny goodness ?. I did add raisins and chia seeds, otherwise, followed your recipe. Definitely on my holiday (and year round!) recipe list ?.5 stars

      1. I just made these but into muffins.  Used recipe with Pumpkin and added orange flavored cranberries ( from Trader Joes).   I baked at 425 for 5 minutes then reduces oven temperature to 350 and baked about 14 minutes and checked if done…my oven needed a few more minutes!   DELICIOUS!!  thanks5 stars

  2. Loved the recipe, Erin! Very tasty and easy to make. I didn’t have Greek plain yogurt on hand, so I substituted Greek vanilla yogurt. I also didn’t have wheat flour, so I substituted white flour. I added raisins and walnuts. I also substituted applesauce for butter. Thanks again for a wonderful recipe!5 stars

  3. Oh Erin, you’ve done it AGAIN! I’ve made this 2 weeks in a row now! Once with chocolate chips and once with walnuts. AMAZING both times! And you’re right–refrigerating for a day is the ticket!5 stars

  4. I made this early a.m. adding an extra 1/2 cup of walnuts and using 1/4 cup of regular sugar as had no brown sugar. It is absolutely delicious. Not too sweet at all. I couldn’t wait until tomorrow (see final recipe step) so tasted today. Lovely. Remainder of loaf tightly wrapped in plastic in fridge (directions above). I had no idea what to do with those 2 overripe bananas! Thanks!5 stars

  5. This was perfect! I refrigerated it overnight and so worth the wait.

    It was just sweet enough, super soft (especially for wheat flour), and the taste was 10 out of 10. Will be making this weekly!5 stars

  6. This is UNREAL good. It’s so moist, so flavorful, and has such a delicious flavor. Bonus- it’s easy to make! Will make again and again… I’ve already sent the recipe to multiple friends!5 stars

  7. Yummy! I roasted a pumpkin  that I had, pureed it in the FP and then let it drained. I used 100% whole wheat flour and topped it with some pumpkin granola that I was not using as a “streussel”. It turned out delicious, right amount of sweetness and moist but with the right crumb. It baked for 1hr 5 min. Too hungry to wait and inverted it right away with no problem! It’s a “keeper”!5 stars

  8. Can you substitute almond flour in for the white wheat flour? I’m wondering if that would work and maybe add an extra egg. Thanks!

    1. Hi Nicole! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. I hope you enjoy the recipe if you try it!

      1. I would see the don’t recommend almond flour after I already have it in the oven ? I did use half almond flour and half regular flour since we don’t have whole wheat flour in the house. I guess we’ll see now. Lol I will say that the batter tasted delicious before I put in oven.

  9. Love your healthy recipes! Could you leave out the sugar? Replace butter with apple sauce? I like to add butter and honey on finished bread slices.

    1. Hi Kris! I’ve only tested the recipe as written, so these changes would be a complete experiment. Another reader has reported success with swapping applesauce for the butter. If you decide to play around with it, I’d love to hear how it goes!

  10. I made them into muffins and they came out awesome. Makes exactly a dozen. Next time I’ll put pepitas on top. Thank you for this great recipe. :-)5 stars

  11. I love this recipe and make a double batch every year. I put a tablespoon or so of Cognac in with the banana puree (don’t overdo it) and a tablespoon or so of maple syrup in place of honey. You just want hints of these elements. I used whole wheat pastry flour with no issues. I usually toss in a little more yogurt than the recipe recommends but again, you don’t want to overdo it. Then I bake the bread at 325 instead of 350 to prevent it from being too crisp on the outside and liquid on the inside. It takes more time to bake of course.5 stars

    1. I’m so happy that you’ve enjoyed this recipe, Jeffrey! Thank you for sharing this kind review and your adaptations!

  12. Great recipe! I was tired of making regular banana bread, and ‘tis the season for pumpkin, so this recipe was perfect. I doubled it and made a few subs – half Swerve brown sugar in place of the regular brown, and I didn’t want to use up all my honey so I did half honey and half maple syrup. I also hate commercial pumpkin pie spice and was so glad this recipe had the DIY version included so I didn’t have to google like I usually do! Anyway, the bread came out moist and tasty and not too sweet – just how we like it! Will definitely be making this one again.5 stars

  13. This was delicious!!
    I subbed Spelt flour. Doubled the recipe for a large bundt pan. I didnt have plain greek yogurt so used vanilla yogurt on hand. Stirred in chopped pecans, golden rsisins, and dried cranberries. Baked for 1 hour plus 20 min. Covered with foil after 30 min. This recipe takes longer to make than a lot of recipes but it is so worth it!5 stars

  14. I subbed the white flour for medium rye and used thick kefir instead of yogurt, since I had some that needed to be used up. I also used erithrytol-stevia sweetener and subbed the honey liquid with extra kefir :) AND converted to metric, since I’m in Europe and do not know what “cups” are, and doubled it! It turned out great! I thought I had gone several steps too far with substitutions/conversions, but it is very flavorsome and has great texture.5 stars

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