The Pioneer Woman’s Pumpkin Banana Bread is the ultimate autumn mash-up, combining two of the world’s most beloved quick breads into one golden, spiced loaf. Ree Drummond is famous for her “more is more” approach, and this recipe delivers double the moisture and double the flavor. The natural sweetness of the ripe bananas perfectly balances the earthy, savory notes of the pumpkin, while a generous hit of pumpkin pie spice warms the whole thing up. It is dense, incredibly moist, and keeps for days, making it the perfect bake for a busy holiday season or a cozy weekend breakfast.
Try More Desserts Recipes:
- Pioneer Woman Tres Leches Cake Recipe
- Pioneer Woman Raspberry Pretzel Jello Salad Recipe
- Pioneer Woman Root Beer Float Pie Recipe
🧡 Why You Will Love This Pumpkin Banana Bread Recipe:
- Best of Both Worlds: You don’t have to choose between pumpkin bread and banana bread—this recipe swirls the best qualities of both into one slice.
- Incredible Moisture: Both pumpkin puree and bananas act as natural moisturizers, ensuring the bread never dries out, even after a few days.
- Warm Spices: The cinnamon and pumpkin pie spice make your kitchen smell like a fall candle while it bakes.
- High Yield: Ree’s batter is generous (as always), typically making enough for two loaves or a small army of muffins.
🍌 Pioneer Woman Pumpkin Banana Bread Ingredients
- 3 cups All-Purpose Flour
- 2 cups Granulated Sugar: (Ree likes it sweet, but you can reduce slightly).
- 2 sticks (1 cup) Salted Butter: Softened.
- 3 Large Eggs: Room temperature.
- 1 can (15 oz) Pumpkin Puree: (100% pumpkin, not pie filling).
- 2 Ripe Bananas: Mashed (about 1 cup).
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt: (Reduce if uing salted butter and sensitive to salt).
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- Optional: 1 cup chopped pecans or chocolate chips.
🍞 How To Make Pioneer Woman Pumpkin Banana Bread
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two standard 9×5-inch loaf pans (or line with parchment paper).
- Cream: In a large bowl or stand mixer, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
- Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and the pumpkin puree until fully combined. (The mixture might look slightly curdled or split—don’t worry, the flour will fix it).
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed (or fold by hand) until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Fill: Divide the batter evenly between the two prepared loaf pans. Smooth the tops.
- Bake: Bake for 50–60 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool: Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before slicing.
💡 Recipe Tips
- Banana Ripeness: The bananas must be spotty or brown. Green bananas will make the bread starchy and bland.
- Pan Size: If you only have one pan, halve the recipe. This makes a lot of batter (Ree typically cooks for a crowd!).
- Tent with Foil: Because of the sugar content and long bake time, the top may brown before the middle is set. Cover loosely with foil at the 40-minute mark if it’s getting too dark.
- Wait to Slice: It is tempting to cut it hot, but this bread is very moist. If you slice it too soon, it may crumble or appear “gummy.” Let it set.
🍯 What To Serve With Pumpkin Banana Bread?
The Pioneer Woman’s Pumpkin Banana Bread is best enjoyed warm with a thick smear of salted butter or cinnamon cream cheese to complement the warming spices. For a cozy breakfast, pair a slice with a hot mug of strong coffee or a chai latte. If serving it as a dessert, top it with a scoop of vanilla ice cream or a drizzle of maple syrup for extra indulgence.
🎚 How To Store Leftovers Pumpkin Banana Bread?
- Counter: Store wrapped tightly in plastic wrap or foil at room temperature for 3 days.
- Freezer: Wrap the cooled loaves (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter.
🥵 How To Reheat Leftovers Pumpkin Banana Bread?
- Toaster: Slice and toast lightly to get crispy edges.
- Microwave: 10–15 seconds to restore that “fresh out of the oven” warmth.
FAQs
Yes! This batter makes about 24 muffins. Bake at 350°F for 20–25 minutes.
Yes, swap the butter for 3/4 cup vegetable oil for an even moister (but less rich) loaf.
Canned is preferred for consistent water content. If using fresh, roast and drain it very well first.
More Desserts Recipes:
- Pioneer Woman Coconut Custard Pie Recipe
- Pioneer Woman Coconut Cream Pie Recipe
- Pioneer Woman Sweet Potato Pie Recipe
📊 Pumpkin Banana Bread Nutrition Facts (Per slice, approx)
- Calories: ~290 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Sugars: 24g
- Protein: 4g
Pioneer Woman Pumpkin Banana Bread Recipe
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy2
Loaves20
minutes1
hour290
kcal1
hour10
minutesThe Pioneer Woman’s hearty fall loaf combines mashed banana and pumpkin puree for a moist, spiced treat that yields two generous loaves.
Ingredients
3 cups All-Purpose Flour
2 cups Granulated Sugar: (Ree likes it sweet, but you can reduce slightly).
2 sticks (1 cup) Salted Butter: Softened.
3 Large Eggs: Room temperature.
1 can (15 oz) Pumpkin Puree: (100% pumpkin, not pie filling).
2 Ripe Bananas: Mashed (about 1 cup).
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt: (Reduce if uing salted butter and sensitive to salt).
2 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
Optional: 1 cup chopped pecans or chocolate chips.
Directions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two standard 9×5-inch loaf pans (or line with parchment paper).
- Cream: In a large bowl or stand mixer, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
- Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and the pumpkin puree until fully combined. (The mixture might look slightly curdled or split—don’t worry, the flour will fix it).
- Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed (or fold by hand) until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Fill: Divide the batter evenly between the two prepared loaf pans. Smooth the tops.
- Bake: Bake for 50–60 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool: Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before slicing.
Notes
- Banana Ripeness: The bananas must be spotty or brown. Green bananas will make the bread starchy and bland.
Pan Size: If you only have one pan, halve the recipe. This makes a lot of batter (Ree typically cooks for a crowd!).
Tent with Foil: Because of the sugar content and long bake time, the top may brown before the middle is set. Cover loosely with foil at the 40-minute mark if it’s getting too dark.
Wait to Slice: It is tempting to cut it hot, but this bread is very moist. If you slice it too soon, it may crumble or appear “gummy.” Let it set.
