Pumpkin Spice Cinnamon Swirl Banana Bread Recipe
I have to say that there is something special about warm banana bread coming out of the oven. But when fall rolls around and I start dreaming about all things cozy, I find myself making this Pumpkin Spice Cinnamon Swirl Banana Bread Recipe. It’s like banana bread connected with a pumpkin spice latte and fell in love!
This recipe actually came together on one of those rainy afternoons when I had one overripe banana, half a can of pumpkin purée hanging out in my fridge, and a craving for something warm and cinnamon-y. I swirled in a little cinnamon-sugar goodness, and BOOM! It’s a forever favorite.
The Fall-Inspired Fusion I Didn’t Know I Needed
Banana bread is always a great choice, right? But this Pumpkin Spice Cinnamon Swirl Banana Bread Recipe takes the cake (pun intended). It’s basically the best case of banana bread meets pumpkin pie, and frankly, this loaf deserves its own time to shine. The swirl isn’t just for aesthetic purposes; it adds a bakery-style component and creates a swirl of warm cinnamon in every bite.
Why I’m Obsessed with This Recipe
Besides the obvious—it’s insanely delicious—I love this recipe because:
- It’s a great way to use up overripe bananas and leftover pumpkin purée.
- The cinnamon sugar swirl gives it a bakery-style twist.
- It fills the kitchen with that nostalgic, fall spice smell that makes everyone ask, “What are you baking?!”
What Makes This Pumpkin Spice Cinnamon Swirl Banana Bread Recipe So Special?
- Moist, flavorful crumb thanks to ripe bananas and pumpkin.
- Bold pumpkin spice flavor throughout (not just a hint!).
- A sweet, cinnamon swirl layered in the center and on top.
- It stays soft for days and freezes beautifully.
This is the kind of loaf that makes you feel hugged by fall flavors.
Here’s What You’ll Need (Equipment-Wise)
- A standard 9×5-inch loaf pan
- Mixing bowls (2-one for wet, one for dry)
- Whisk and spatula
- Measuring cups and spoons
- Toothpick for swirl testing
Secret Tips to Make It Perfect Every Time
- Super ripe bananas are key-think brown and spotty.
- Don’t skip the swirl! Mix cinnamon with brown sugar for that gooey layer.
- Let it cool completely before slicing for clean cuts.
- If your pumpkin purée seems watery, blot it slightly with a paper towel.
- Want bakery-style rise? Sprinkle a little extra cinnamon sugar on top before baking!
Avoid These Common Banana Bread Mistakes
- Overmixing the batter – This makes it dense. Just mix until combined.
- Using cold eggs or butter – Room temp is best so everything blends smoothly.
- Underbaking – That swirl adds moisture, so check for doneness with a skewer or toothpick deep in the center.
Swaps & Customizations
Want to make it your own? Here are some ideas:
- No pumpkin – Use unsweetened applesauce or mashed sweet potato.
- Gluten-free – Sub your favorite 1:1 gluten-free baking mix.
- Dairy-free – Use plant-based milk and vegan butter.
- Add-ins – Try chopped walnuts, chocolate chips, or even a cream cheese swirl!
FAQs – You Asked, I Baked!
Q: Can I make this in advance?
Absolutely! It tastes even better the next day and stores well at room temp for 3–4 days.
Q: Can I use canned pumpkin pie filling?
I wouldn’t recommend it—it already has sugar and spices added, so it might throw off the flavor. Stick to plain pumpkin purée.
Q: Can I double the recipe?
Yes! Just bake in two loaf pans and freeze one if you want. Trust me, it’ll go fast.
Q: Can I skip the cinnamon swirl?
You can, but why would you? That swirl is the star of the show!
Conclusion
If you’re searching for a variation on banana bread that screams fall, you’ve found it. Whether it is a cold day wrapped in a blanket, or a shared loaf with friends and coffee, Pumpkin Spice Cinnamon Swirl Banana Bread Recipe is the perfect solution to warm the moment. For a classic version, don’t miss my Cinnamon Swirl Banana Bread Recipe. Don’t hesitate to make it your own—I would love to hear how you adapt it!
Let’s continue to bake and share the warmth of the season, one loaf at a time.
Ingredients
Wet Ingredients
- 1 cup mashed ripe banana (about 2 large bananas)
- 3/4 cup pumpkin purée
- 2 large eggs
- 1/2 cup melted butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/2 tsp cinnamon
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
Directions
- Prep the Pan
- Step 1Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix the Wet Ingredients
- Step 2In a large bowl, whisk together mashed bananas, pumpkin purée, eggs, melted butter, sugars, and vanilla until smooth.
- Combine the Dry Ingredients
- Step 3In a separate bowl, mix flour, baking soda, salt, pumpkin spice, and cinnamon. Slowly fold the dry ingredients into the wet mixture until just combined.
- Create the Cinnamon Swirl
- Step 4In a small bowl, stir together the cinnamon and brown sugar.
- Layer and Swirl
- Step 5Pour half the batter into the pan. Sprinkle half of the cinnamon swirl mixture over it. Add the rest of the batter on top, then the remaining swirl. Use a knife to gently swirl it through the batter.
- Bake
- Step 6Bake for 50–60 minutes or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). If the top browns too fast, loosely cover with foil at the 40-minute mark.
- Cool and Slice
- Step 7Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
