Banana Pumpkin Bread with Cinnamon Swirl

The best thing about fall is my favorite recipes like this Banana Pumpkin Bread with Cinnamon Swirl! Another favorite is this Gingerbread Apple Pie Cake!

There’s nothing like the smell of fresh-baked bread wafting through the kitchen. And when that bread is made with bananas, pumpkin, and a cinnamon swirl, it’s even better!

This recipe for Banana Pumpkin Bread with Cinnamon Swirl is the perfect way to use up those overripe bananas. The pumpkin adds moisture and flavor, while the cinnamon swirl brings a touch of sweetness.

This banana bread is ready for fall with pumpkin swirled with a cinnamon mixture. Slice and serve warm just like it is here!

Best of all, this bread is quick and easy to make. Simply combine the ingredients, pour into a loaf pan, and bake. In no time at all, you’ll have a delicious bread that’s perfect for breakfast or snack time. So go ahead and give this recipe a try. Your taste buds will thank you!

Banana bread with a fall punch of pumpkin flavor. Swirled through is a cinnamon and sugar mixture that your going to love. Top that with a vanilla glaze that ties this Banana Pumpkin Bread together. OHMY-CREATIVE.COM | Pumpkin Recipe | Pumpkin Bread | Pumpkin Bread Recipe | Pumpkin Banana Bread | Easy Pumpkin Bread Recipe | banana pumpkin bread

I am so glad that fall is officially here, and Halloween is just a few weeks away. I can now make everything pumpkin related and my family won’t complain about it. I’m guilty about craving pumpkin muffins and pumpkin spice coffee in June.

You may also like these fall recipes!

This banana bread is ready for fall with pumpkin swirled with a cinnamon mixture that you're going to love.

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Pumpkin recipes are the perfect comfort food for fall. They are warm, cozy, and delicious like this Slow Cooker Sticky Caramel Pumpkin Cake. And people love them because they are a reminder of happy memories from childhood or Thanksgiving dinners with family.

If you want to get in on the pumpkin recipe craze, we have a great one for you to try. Banana pumpkin bread with cinnamon swirl is sure to please everyone at your next gathering!

What Are Flax Eggs?

When it comes to baking, eggs play an important role in providing structure and stability. However, for those who are allergic to eggs or follow a vegan diet, finding an egg replacement can be a challenge. Flaxseed meal is a popular egg substitute that is often used in vegan baking.

Made from ground flaxseeds, the flaxseed meal is high in fiber and omega-3 fatty acids. When combined with water, it forms a gel-like substance that helps to bind ingredients together. In addition, flaxseed meal gives baked goods a moist and tender texture. As a result, it is an excellent egg replacement in recipes for cakes, muffins, and quick breads.

How to make flax eggs.

Flax eggs may be substituted in this recipe.

How to make flax eggs:

Mix together 2 tablespoons of ground flax meal and 6 tablespoons of water.

One of my daughter’s favorite pumpkin recipes is this Banana Pumpkin Bread with Cinnamon Swirl. It should also be noted that I bake egg free because my youngest daughter has eleven food allergies, which include eggs. However, I always note in my recipes the number of eggs to use so that you can use eggs if you would like.

Banana Pumpkin Bread Ingredients:

  • flour
  • baking soda
  • salt
  • cinnamon
  • brown sugar
  • butter, room temp.
  • ground flax seeds + 6 tablespoons water, mix and set aside {do this step first} or eggs
  • bananas, mashed
  • pumpkin puree
  • plain greek yogurt
  • vanilla extract
  • Cinnamon Swirl
  • sugar
  • cinnamon
  • Glaze
  • powdered sugar
  • milk


1. Preheat oven to 350 degrees, and grease your loaf pan.
2. Mix together your flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
3. In a large bowl cream your butter and brown sugar together until creamy. Add the flax “eggs”, mix until blended.
4. Stir in the mashed banana, yogurt, pumpkin, and vanilla.
5. Start adding your dry ingredients into your wet, small amounts at a time. The mix will be thick and sticky.
6. Spoon half of your batter into your loaf pan and sprinkle with the cinnamon sugar mixture. Spoon the rest of your batter on top and bake for 40-45 minutes or until a wooden skewer comes out clean.
7. Remove from oven and allow to cool on a wire rack.
8. Once cooled, stir together your glaze and drizzle over the top.

This banana bread is ready for fall with pumpkin swirled with a cinnamon mixture. Slice and serve warm just like it is here!

Pumpkin recipes are so popular in the fall because they combine two of people’s favorite flavors: pumpkin and cinnamon. These spices remind us of autumn when the leaves start changing color and the air becomes cooler. When we eat foods with these spices, it reminds us of happy memories from past autumns, making us feel warm and cozy inside.

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4.75 from 8 votes

Banana Pumpkin Bread with Cinnamon Swirl

This banana bread is ready for fall with pumpkin swirled with a cinnamon mixture that you're going to love.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time30 minutes
Total Time1 hour 35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Bread, Breakfast, Pumpkin Banana Bread
Servings: 10
Calories: 253kcal



  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 4 tablespoons butter room temperature
  • 2 tablespoons ground flax seeds + 6 tablespoons water or 2 eggs
  • 1 1/2 cups ripe banana mashed (approx. 3 bananas)
  • 1/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/3 cup greek yogurt


  • 1/4 cup sugar
  • 1 teaspoon cinnamon


  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk



  • Preheat oven to 350 degrees, and grease a 9X5 inch loaf pan. Set aside.
  • If using the flax eggs, mix together your 2 tablespoons ground flax seeds and 6 tablespoons water, and set aside. (otherwise skip this step)
  • In a medium bowl, mix together your flour, yogurt, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl beat together your brown sugar and butter. You can use a stand mixer or hand mixer.
  • Mix until well blended, approx one minute.
  • Add your flax eggs (or 2 eggs), beat in.
  • With a large spoon, stir in your banana, pumpkin, and vanilla.
  • Slowly add in your dry ingredients. Your batter will be thick, but try not to over mix. Set aside.
  • Mix together your cinnamon sugar swirl mixture in a small bowl.
  • Spoon half the banana pumpkin batter into your greased loaf pan, and sprinkle with the cinnamon swirl mixture.
  • Top with the remaining batter.
  • Bake for 40 to 45 minutes, or until a knife or skewer comes out clean.
  • Cool in the pan on a wire rack for 15 minutes.
  • Remove from the pan and cool completely on the wire rack.


  • When the bread is cool, mix together your glaze. You may need to add a bit more powdered sugar, or milk. But only add it in an extra teaspoon at a time, until you reach your desired consistency.
  • Drizzle over your bread.
  • Bread will keep at room temperature for up to 10 days when placed in an air tight container.


This recipe can be made using either 2 eggs or egg-free making flax eggs with ground flaxseed and water.
If using the flax eggs, mix together your 2 tablespoons ground flax seeds and 6 tablespoons water, and set aside. (otherwise, skip this step)


Serving: 10g | Calories: 253kcal | Carbohydrates: 48g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 246mg | Potassium: 160mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1425IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

So next time you’re looking for a delicious recipe to make in the fall, try out our banana pumpkin bread with cinnamon swirl!

This banana bread is ready for fall with pumpkin swirled with a cinnamon mixture that you're going to love.

More Fall Recipes

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Recipe by Everyday Made Fresh

creative 1
Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B

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  1. YUM – that looks amazing!! I want some of that for with my coffee in the morning!! 🙂 Thank you for sharing with us at the #HomeMattersParty

  2. You are right, Judy! Somehow the printable recipe was erased from the post. I fixed it now if you wish to print it out. Thanks for letting me know it was missing!

  3. Wow. This bread is soo good! Dense and moist. Me, my 5 yr old, and 2 yr old are eating this as I type. We’re already looking forward to wearing this for breakfast with melted butter on it. And maybe even as the bread for French toast.
    The only weird thing was that mine needed 20 extra minutes on the baking time. Worth the wait though!

  4. Step 7 in directions is missing the yogurt in the printed recipe (I printed November 2022). I just caught it when I put the pan in the oven and noticed I hadn’t used the yogurt yet. Here’s hoping it is just fine 🙂 Just thought I would let you know.

  5. 5 stars
    Delicious. I did cook mine about 1 hr +, but that might be due to the high elevation where I live. I also baked them covered with foil for about 80% of the time to avoid too much ‘browning’ around the edges.

    1. I’m glad you really enjoyed it! Yes, sometimes to get the center cooked you need to cook a little longer but the edges can get over done. Covering with foil helps!

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