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5 from 4 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 mins
Cook Time45 mins
Cooling Time30 mins
Total Time1 hr 35 mins
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, 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