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Perfect Cinnamon Swirl Pumpkin Banana Bread (Best Homemade Recipe)

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This ridiculously moist loaf combines pumpkin and banana with a ribbon of cinnamon sugar running through the middle. It’s an easy one-bowl recipe that uses simple pantry staples and creates a bakery-worthy bread perfect for fall mornings or any time you need something cozy and delicious.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • ⅓ cup (67g) packed brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 tablespoon all-purpose flour (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. Combine the wet ingredients: In a medium bowl, whisk granulated sugar and brown sugar together. Add eggs, oil, pumpkin puree, mashed bananas, and vanilla extract. Whisk until smooth and fully combined.
  4. Make the cinnamon swirl: In a small bowl, stir together melted butter, brown sugar, cinnamon, and flour until it forms a thick paste. It should be spreadable, not runny.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. A few streaks of flour are okay—do not overmix.
  6. Layer the batter and swirl: Pour half the batter into the prepared loaf pan and spread even. Drop spoonfuls of half the cinnamon swirl mixture over the batter. Use a butter knife to gently swirl it in. Pour remaining batter on top, spread gently, then repeat with remaining swirl mixture. Swirl again with the knife.
  7. Bake: Place pan in center of oven and bake for 55 to 65 minutes, until a toothpick inserted into center comes out clean or with just a few moist crumbs. If top browns too quickly (after about 40 minutes), tent loosely with foil.
  8. Cool: Let bread cool in pan for 15 minutes. Lift out using parchment sling and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter—fold until just combined. Use room temperature ingredients for best texture. Let bread cool completely before slicing to prevent crumbling. The cinnamon swirl is key; don’t skip it. For a dairy-free option, use coconut oil instead of butter in the swirl. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of oil.

Nutrition

Keywords: pumpkin banana bread, cinnamon swirl bread, fall baking, quick bread, easy banana bread, pumpkin bread recipe, one bowl bread

Find it online: https://grubella.com/perfect-cinnamon-swirl-pumpkin-banana-bread-best-homemade-recipe/