This recipe was originally published in September 2021. It has since been updated with an improved recipe, new pictures, and expanded baking tips to ensure your best baking experience.

While I adore my classic Cinnamon Crunch Banana Bread for its delightful texture and my indulgent Cheesecake Swirl Pumpkin Bread for its creamy richness, I always yearned for a recipe that elegantly combined the best aspects of both. This Pumpkin Carrot Banana Bread is that dream come true – a truly perfect recipe for those moments when you’re craving something distinctly autumnal and wonderfully pumpkin-infused. Each bite is a symphony of flavors, truly tasting like fall in a single, comforting loaf. It brings together the moistness of banana bread with the warm spices of pumpkin bread, plus the added goodness of carrots for extra moisture and nutrients.

If you’re looking to further explore the delightful world of pumpkin breakfast recipes, don’t miss my incredibly popular Pumpkin Muffins with Streusel Topping! They are another fantastic way to enjoy seasonal flavors.

Why You’ll Fall in Love with This Pumpkin Carrot Banana Bread

This isn’t just another quick bread recipe; it’s a celebration of seasonal ingredients and effortless baking. Here’s why this Pumpkin Carrot Banana Bread is destined to become a beloved staple in your kitchen:

• Rich in Wholesome Ingredients: Every slice of this pumpkin banana bread is generously packed with nutritious components. You’ll find the natural sweetness of ripe bananas, the earthy goodness of pumpkin puree, the delicate moisture from shredded carrots, and a satisfying crunch from pecans. It’s a truly wholesome treat that you can feel good about enjoying.
• Naturally Sweetened: Instead of relying on refined white sugar, this loaf is thoughtfully sweetened with the rich caramel notes of maple syrup and the subtle, healthier sweetness of coconut sugar. This combination not only enhances the flavor profile but also makes it a more mindful choice for those looking to reduce their sugar intake without sacrificing taste.
• Effortless Preparation: Forget about pulling out heavy stand mixers or dealing with complicated steps. This pumpkin banana loaf requires absolutely no mixer! All you need are two simple bowls and a whisk, making the cleanup a breeze and the baking process genuinely enjoyable, even for novice bakers.
• Perfectly Moist & Flavorful: The unique blend of pumpkin, banana, and carrot ensures an exceptionally moist crumb every time. Complemented by a warm blend of fall spices, this bread offers a comforting and irresistible flavor that perfectly captures the spirit of autumn.
• Customizable for Any Preference: Whether you prefer walnuts over pecans, want to add chocolate chips, or are exploring dairy-free options, this recipe is incredibly adaptable. It’s easy to make it your own and cater to various dietary needs or taste preferences.

Key Ingredients & Essential Notes for the Perfect Loaf

Crafting the perfect Pumpkin Carrot Banana Bread begins with understanding your ingredients. While the recipe calls for common pantry staples, a few key notes will ensure the best possible flavor and texture for your fall loaf:

• Maple Syrup: For that authentic, deep autumnal sweetness, it’s crucial to use real maple syrup. Avoid artificial pancake syrup or golden syrup, as they won’t provide the same rich flavor or desired moisture to the bread. The quality of your maple syrup truly shines through in the final product.
• Pumpkin Puree: This ingredient is a cornerstone of our pumpkin carrot banana bread. Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will alter the recipe’s balance, whereas pure pumpkin puree provides the necessary texture and mild pumpkin flavor. It’s also a fantastic source of Vitamin A!
• Bananas: The riper the bananas, the better! Look for bananas with plenty of brown spots on their peels. These extra-ripe bananas are not only easier to mash into a smooth consistency, but they also contribute significant natural sweetness and a deep, comforting banana flavor to the bread. If your bananas aren’t quite ripe enough, you can speed up the process by baking them in their peels at 300°F (150°C) for 15-20 minutes until black and soft.
• Carrots: Freshly grated carrots are highly recommended over pre-shredded varieties. Pre-shredded carrots tend to be drier and coarser, which can affect the overall moisture and texture of your loaf. Grating your own ensures maximum moisture and a finer texture that blends seamlessly into the batter, offering a subtle sweetness and an additional nutritional boost.
• Pecans: For an even distribution and to prevent them from sinking to the bottom of your loaf, finely chop your pecans in a food processor or by hand. If the pieces are too large, they can fall through the batter during baking. If you’re not a fan of pecans, walnuts make an excellent substitute, offering a similar crunch and earthy flavor. You can also omit nuts entirely if preferred.
• Milk: This recipe is versatile when it comes to milk. Feel free to use any milk you prefer – regular whole dairy milk will provide a rich flavor, but plant-based alternatives like almond milk, oat milk, or soy milk work equally well, making this recipe easily adaptable for vegan diets (with egg substitutes).
• Flour: This recipe has been thoroughly tested with all-purpose flour, yielding consistent, delicious results. While other flours might work, the proportions could require adjustment. For those seeking a healthier alternative, a blend of half all-purpose and half whole wheat pastry flour could be experimented with, though this has not been explicitly tested.
• Coconut Sugar: A less refined alternative to granulated sugar, coconut sugar imparts a lovely caramel-like flavor similar to brown sugar. You can typically find coconut sugar at major grocery stores like Target, Whole Foods, or online retailers like Amazon. While I haven’t specifically tested this recipe with regular granulated sugar or brown sugar, it’s possible to substitute, though the flavor profile and moisture might vary slightly.
• Spices (Cinnamon, Nutmeg, Ginger, Cloves): This blend of warm spices is essential for that signature fall flavor. Ensure your spices are fresh for the most potent aroma and taste. These spices not only enhance the pumpkin and banana notes but also provide comforting warmth.
• Oil (Canola, Rapeseed, or Vegetable Oil): An unflavored oil is best here to let the other ingredients shine. Canola, rapeseed, or a neutral vegetable oil will provide the necessary moisture without imparting any unwanted flavor.
• Eggs (Room Temperature): Using room temperature eggs helps them emulsify better with the other wet ingredients, resulting in a smoother, more uniform batter and a lighter, fluffier texture in your finished bread.

Effortless Step-by-Step Baking Guide

Making this Pumpkin Carrot Banana Bread is incredibly straightforward. Just follow these simple steps for a perfect, moist loaf every time. Remember, no fancy equipment is needed – just your hands and a couple of bowls!

Step One: Prepare Your Baking Environment

Preheat your oven to 350°Fahrenheit (175°Celsius). This ensures the oven is at the correct temperature when your batter is ready, crucial for even baking. Next, prepare your loaf pan. Grease an 8.5×4.5 inch loaf pan thoroughly, then line it with parchment paper, leaving an overhang on the longer sides. This parchment “sling” makes it incredibly easy to lift the baked loaf out of the pan once it’s cooled. In a large mixing bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and kosher salt. Whisk well to ensure all leavening agents and spices are evenly distributed throughout the flour. Set this bowl aside.

Step Two: Combine the Wet Ingredients

In a separate, even larger bowl, begin to combine your wet ingredients. First, mash your very ripe bananas until smooth. A fork or a potato masher works perfectly for this. Add the pumpkin puree (remember, not pie filling!), the finely grated carrots, maple syrup, milk, oil, room temperature eggs, and vanilla extract. Whisk all these wet ingredients vigorously until they are thoroughly combined and smooth. This creates a cohesive base for your bread and ensures consistent moisture and flavor.

Step Three: Gently Mix Wet and Dry

Now, pour the whisked dry ingredients directly into the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together. Mix just until there are no more visible pockets of dry flour. Be careful not to overmix, as this can lead to a tough, dense loaf. Once the flour is mostly incorporated, stir in the finely chopped pecans (or walnuts). Ensure they are evenly distributed throughout the batter with a few more gentle folds.

Step Four: Bake to Perfection

Pour the prepared batter into your greased and lined 8.5×4.5 inch loaf pan. Gently tap the pan firmly on your counter a few times to release any trapped air bubbles. For that signature beautiful crack on top, you can use a butter knife to draw a shallow line down the middle of the loaf before baking. This creates a weak point that encourages the bread to split beautifully as it rises. Transfer the pan to your preheated oven and bake for 80-90 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached. If the top starts browning too quickly during baking, loosely tent the loaf with aluminum foil to prevent burning. Once baked, remove from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to lift it out with the parchment paper sling. Allow it to cool completely on the rack before slicing for the cleanest cuts and best texture.

Expert Tips for a Flawless Loaf

Achieving bakery-quality pumpkin carrot banana bread at home is simple with these expert tips:

• Embrace a Weighing Scale: For unparalleled accuracy in baking, I cannot stress enough the importance of using a digital kitchen scale. Measuring ingredients in grams (the metric way) eliminates inconsistencies that can arise from variations in cup measurements (e.g., how tightly flour is packed). It makes a significant difference to the final texture and success of your loaf.
• Master the Fluff and Sprinkle Method for Flour: If you are not using a scale, proper flour measurement is critical. To avoid a dry, dense loaf, use the “fluff and sprinkle” method: first, fluff the flour in its container with a spoon. Then, gently spoon the flour into your measuring cup until it overflows, and finally, level it off with a straight edge (like the back of a knife). Never scoop flour directly with the measuring cup, as this compacts it, leading to too much flour.
• Prevent Overmixing: Once you combine the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour too much, resulting in a tough, chewy, and less moist bread. A few small lumps are perfectly fine!
• Watch for Over-Browning: If your loaf begins to brown too quickly on top before it’s fully cooked through, simply take it out of the oven, loosely tent it with aluminum foil, and return it to the oven. This protects the top while allowing the inside to continue baking.
• The Toothpick Test: The most reliable way to check for doneness is the toothpick test. Insert a toothpick or a thin skewer into the very center of the loaf. It should come out clean, or with just a few moist crumbs attached. If you see wet batter, continue baking for a few more minutes and retest.
• Allow for Complete Cooling: Patience is key! It’s tempting to slice into a warm loaf, but for the best texture and to prevent it from falling apart, allow your pumpkin carrot banana bread to cool completely on a wire rack. This allows the internal structure to set and the flavors to fully develop. Ideally, wait at least 1-2 hours, or even longer.
• Optimal Storage: Once completely cooled, store your loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. This bread also freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Defrost overnight in the fridge or gently warm in the microwave.
• Loaf Pan Size: This recipe is designed for an 8.5×4.5 inch loaf pan. If you use a larger 9×5 inch pan, the loaf will be thinner and may bake faster, so keep a closer eye on it and adjust baking time accordingly.

Expand Your Fall Baking Repertoire with These Pumpkin Delights!

If you’ve enjoyed this delightful Pumpkin Carrot Banana Bread, you’ll love exploring more of these fantastic pumpkin-themed recipes, perfect for capturing the cozy spirit of autumn:

Have you tried this incredible Pumpkin Carrot Banana Bread recipe? I would absolutely love to hear about your experience! Please make sure to tag me on Instagram @alpineellawith your delicious creations and leave a review below to share your thoughts. Your feedback helps me create even more wonderful recipes for you to enjoy! If you’re always on the hunt for new and exciting baking ideas, you can also follow me on Pinterest for endless inspiration. Happy baking!

Pumpkin Carrot Banana Bread

Ella Gilbert

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