Easy Whole Grain Pumpkin-Banana Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 16 servings

Recipe photo

You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf.

Easy Whole Grain Pumpkin-Banana Bread

star rating (43) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 16 servings
Published: 07/09/2012


  • 1/2 cup (8 tablespoons) soft butter
  • 2/3 cup brown sugar
  • 3 tablespoons honey
  • 2 large eggs
  • 1 cup puréed pumpkin
  • 1 cup mashed banana, the riper the better
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup diced pecans, toasted
  • 2 tablespoons Praline Pumpkin Seed Crunch or 1 tablespoon coarse white sparkling sugar, to sprinkle on top
  • *Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of purée.


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1) Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.

3) Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.

4) Mix in the nuts, if you're using them.

5) Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.

6) Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.

7) Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Yield: 1 loaf.

Nutrition information

Serving Size: 1 slice (73g) Servings Per Batch: 16 Amount Per Serving: Calories: 190 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 40mg Sodium: 210mg Total Carbohydrate: 24g Dietary Fiber: 2g Sugars: 15g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/14/2015
  • Nancy from Quechee, Vermont
  • Moist and an absolutely different take on banana bread. My hubby loves this! And it is whole grain, so all the better.
  • star rating 02/08/2015
  • suible from phoenix, az
  • I'm somewhat ambivalent about this bread. On the plus side: It tastes great. It is easy to make. (It really is delicious.) BUT IT DIDN'T HOLD TOGETHER AT ALL. Okay, that probably was completely my fault. I didn't read the part about wrapping it and leaving it alone overnight before serving. Yeah, read that part at 3:30pm and was almost completely finished making it - and serving it at a potluck supper. In my defense, the recipe does not indicate at the top that an extra 12 HOURS is required. Yeah, I could have read the ENTIRE recipe earlier, but I didn't. One loaf was a complete mess - it was crumbles. The other loaf was pretty crumbly. Still . . . delicious and easy. Nobody complained about the crumbles . . . except for me.
  • star rating 02/06/2015
  • Sherry from Scottsdale, AZ
  • Outstanding! Used agave nectar instead of honey, cut the brown sugar in half and added 1/3 cup stevia, cut the butter in half and added 1/3 cup applesauce,
  • star rating 01/16/2015
  • Brittany from Georgia
  • Used 8 TBS coconut oil instead of butter. Organic Coconut Palm sugar (2/3 c) instead of brown sugar, Didn't have Baking Powder so used 1.5 tsp baking soda total, only had 2 bananas. Cooked in Ninja Cooking System (crock pot looking thing) for 40 min steam baking. This thing is AMAZINGGGGGG!
  • star rating 01/04/2015
  • KimMc from KAF Community
  • I substituted 1/2 of the butter with unsweetened applesauce as suggested by another reviewer. I also added pumpkin pie spice and substituted the pecans with 1/2 c. oatmeal, sprinkling some on top. I baked for 85 minutes. The bread is delicious! Next time I'm going to try substituting all of the butter with applesauce to reduce the amount of fat.
  • star rating 10/27/2014
  • F from Falls Church VA
  • As long as you wait until it has completely cooled down, you are good. I tasted it yesterday (after cooling) and today, and there was no difference. This is delicious--the pumpkin banana combo is really successful. I added a cake spice mix instead of cinnamon, and next time I will add a little bit more of orange flavor. This is a keeper.
  • star rating 10/22/2014
  • Anene from London
  • I made this recipes as muffins. It yielded 18, I had family friends come over and they are health conscious so I decided to make this treat for them. They enjoyed it. They did not believe it was made with wholemeal flour ( in uk, wholemeal flour is the same as whole wheat flour). Thank you for this lovely recipe.
  • star rating 10/13/2014
  • Maggie from Milwaukee, WI
  • I thought this was excellent, and I even swapped half the butter for apple sauce. The bread is very good once it cools, but I agree the flavor does get better after resting for a while. I recommend adding 1 tsp pumpkin pie spice if you want to boost the pumpkin flavor. Mine did need more like 80-90 minutes. I didn't do the crunch or sugar on top. Molasses is also good subbed for honey. I may have made 3 loaves already!
  • star rating 09/27/2014
  • Evelyn from Blairstown, NJ
  • Delicious! I'm not a big banana bread fan but love pumpkin, so this was a good use of overripe bananas. I replaced some of the cinnamon with cinnamon chips. Got concerned about baking time as the sides were getting very brown, and pulled it out a bit prematurely (need to check the temp on my new oven!) Still good, very moist and wonderful flavor. Plan to make another, hopefully it will freeze well.
    You should have no problem freezing this bread, Evelyn. Barb@KAF
  • star rating 04/01/2014
  • Sheila from Rohnert Park, CA
  • OH MY HEAVENS! This bread is amazing! I just could not let it sit overnight without tasting it. Now that I've cut into it, I don't think there will be any left by tomorrow! (I truly can't imagine how it could be any better anyway) I put a struesel topping on it before baking and I'm glad I did! Baked in pyrex pans at 325 for 55 minutes. Seemed done but everyone said it needed the full 70 so I was worried, turned off the oven and left it in while I picked up the kids from school. Perfectly done. Delish!!
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