Every year around this time, I start getting impatient for fall.

It’s still summer. It’s still warm. There are still tomatoes on the counter and probably a few things outside I should be watering. But somewhere around August, I decide I’ve had enough and start thinking about cinnamon, sweaters, and whether it’s socially acceptable to put a pumpkin on the porch yet.

Usually, I start with baking.

This pumpkin pecan banana bread is a very reasonable way to ease into it. It’s still banana bread, which is perfectly acceptable year-round, but there’s pumpkin and cinnamon involved, so we’re clearly headed somewhere.

I’ve actually had this recipe on the site for years, but it was ready for a little updating. The new version has plenty of banana, just enough pumpkin, brown sugar, warm spices, and chopped pecans throughout. It’s soft and moist without being wet or gummy in the middle, which can happen pretty quickly when you start combining pumpkin and banana in the same loaf.

Basically, it tastes like banana bread put on a sweater.

Why You’ll Love This Pumpkin Pecan Banana Bread

This is an easy, one-loaf recipe that uses basic ingredients and comes together without a mixer. The banana keeps it soft and gives it plenty of flavor, while the pumpkin adds moisture and a little earthiness without taking over. Brown sugar, cinnamon, nutmeg, and pecans make the whole thing feel decidedly fall, even if it’s 82 degrees outside.

Ingredient Notes

• The riper the bananas, the better. You want about 1 cup of mashed banana, which is usually 2 to 3 medium bananas. Very spotty or completely brown bananas are perfect here.
• Make sure you’re using plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.
• I use all brown sugar in this bread instead of a combination of brown and white. It adds a little extra moisture and a deeper flavor that works especially well with the pumpkin and spices.
• I use 3/4 cup of chopped pecans in the batter and usually sprinkle a few more over the top. You can toast them first if you want a stronger pecan flavor, but I rarely bother.

Step-By-Step Instructions

1. Preheat the oven to 350°F using regular bake. Grease a 9 x 5-inch loaf pan or line it with parchment paper so the bread is easy to lift out after baking.
2. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, stir the melted butter and brown sugar together. Add the eggs and vanilla and mix until everything is well combined.
4. Stir in the mashed banana and pumpkin puree. The mixture won’t be particularly beautiful at this stage. Carry on.
5. Add the dry ingredients to the wet ingredients and stir just until the flour disappears. Don’t keep mixing once the batter comes together. Overmixing develops more gluten in the flour and can give quick breads a tougher, heavier texture.
6. Fold in the chopped pecans.
7. Transfer the batter to the prepared loaf pan and smooth out the top. Sprinkle with a few additional chopped pecans if you’d like.
8. Bake for 55 to 65 minutes, checking the bread around the 52 to 55-minute mark. The pumpkin pecan banana bread is done when the center is set and a toothpick inserted near the middle comes out with a few moist crumbs rather than wet batter.
9. Let the bread cool in the pan for about 15 minutes before removing it and transferring it to a wire rack.

Recipe Tips & Notes

• Measure the banana. Bananas vary wildly in size, so measuring 1 cup after mashing is more reliable than automatically throwing three bananas into the bowl. Too much banana can make the center of the loaf heavy and gummy.
• Don’t add extra pumpkin. You’ll have some left in the can, and I know it’s tempting. Don’t do it. The 3/4 cup is enough to give the bread pumpkin flavor and moisture without making the loaf too wet.
• Spoon and level your flour. Scooping flour directly from the container can pack too much into the measuring cup and leave you with a dry, dense loaf. Spoon it into the measuring cup and level off the top, or weigh out 240 grams.
• Don’t overmix the batter. Once you add the flour, stir only until everything is combined. A few small lumps are completely fine.
• Use a metal 9×5 inch loaf pan if possible. That’s what this recipe is written and tested for. Different pan materials can change how quickly the outside and center bake.
• Watch the center, not just the clock. Banana and pumpkin both bring a lot of moisture to this bread, so don’t pull it just because the timer says 55 minutes. If there’s wet batter on the toothpick, give it another 5 minutes and check again.
• And as annoying as this advice always is, let it cool completely before slicing it. Quick breads continue to set as they cool, and cutting into a very warm loaf can make the center seem wetter or gummier than it actually is.

Storage & Freezing Recommendations

Once completely cool, store pumpkin pecan banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days.

For longer storage, keep it in the refrigerator for up to 5 days. I like to let individual slices come back to room temperature before eating them, or warm them for a few seconds in the microwave.

This bread also freezes really well. Wrap the whole cooled loaf tightly in plastic wrap and then aluminum foil, or freeze individual slices so you can grab them one at a time. Store in the freezer for up to 3 months and thaw at room temperature.