There’s something special about fall baking that makes your kitchen smell like a warm hug. This Pumpkin Banana Bread with Maple Glaze is exactly that—a soft, warmly spiced loaf that brings together the best parts of your favorite banana cake recipe and the earthy sweetness of pumpkin. It’s the kind of treat you’ll want to make over and over again, whether it’s for a quiet morning coffee or a Thanksgiving brunch table. And that maple glaze? It drips down the sides like a golden ribbon, adding just enough sweetness without overpowering the rich flavors of the bread. This isn’t just another loaf of banana bread—it’s a celebration of all things cozy, nostalgic, and delicious.
Pumpkin Banana Bread with Maple Glaze
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
Loaf pan (9x5 inch) A standard loaf pan is perfect here. If you only have an 8x4, it will still work, but you may need to bake it a bit longer.
Mixing bowls (at least two) One for wet and one for dry ingredients.
Whisk and spatula A whisk helps blend wet ingredients evenly; a spatula is great for folding and scraping down the sides.
Measuring cups and spoons Accuracy matters in baking.
Cooling rack This ensures your bread cools evenly and prevents sogginess at the bottom.
Toothpick or cake tester To check doneness without cutting the loaf open.
For the Pumpkin Banana Bread
- 1 cup mashed ripe bananas about 2-3 medium bananas
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- ½ cup brown sugar light or dark
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- ¼ cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup whole wheat flour can substitute with all-purpose if preferred
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Optional: ½ cup chopped walnuts or pecans for crunch
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 tablespoons milk or cream adjust for thickness
- ¼ teaspoon vanilla extract
- Pinch of salt
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with nonstick spray or line with parchment paper for easy removal. This step also helps keep the loaf’s edges soft and prevents sticking.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, pumpkin puree, eggs, both sugars, oil, yogurt, and vanilla extract. The mixture should look silky and well-blended. Don’t overmix, just make sure everything’s evenly incorporated. This step ensures the bread turns out tender, not tough.
Combine the Dry Ingredients
In a separate bowl, sift together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir gently to combine. These warm spices are what give this loaf its fall-forward, cozy flavor.
Bring It All Together
Gradually fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix—just stir until no dry flour remains. If using nuts, fold them in now. Overmixing will lead to dense bread, and we want it moist and fluffy.
Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Glaze
Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Meanwhile, whisk together all glaze ingredients in a bowl. Once the bread is cool, drizzle generously with maple glaze. Let the glaze set for 10 minutes before slicing.
Pairings
This bread is lovely on its own, but here are some delicious ways to elevate it:
- Morning Coffee or Chai: The warm spices in the bread pair beautifully with a cinnamon latte or masala chai.
- Vanilla Yogurt or Whipped Cream: Add a dollop on top for a brunch-worthy presentation.
- Toasted with Butter: Lightly toast a slice and spread a bit of salted butter for a comforting snack.
- Holiday Cheese Board: Yes, really—cut the loaf into cubes and serve alongside sharp cheddar, brie, or even cream cheese on your Thanksgiving charcuterie board.
- With Ice Cream: Want dessert? Warm a slice and top with vanilla or butter pecan ice cream. It starts feeling a little like a soft bread pudding.
FAQs
1. Can I use overripe bananas for this recipe?
Absolutely. In fact, banana recipes overripe are often the best kind because those bananas are the sweetest and softest. The spottier, the better—they blend easily and add natural sweetness.
2. What kind of bananas are best?
Use very ripe, almost-black bananas for the best flavor. They’ll give you that deep, caramelized banana flavor you want in the best banana bread recipes.
3. Can I use pumpkin pie filling instead of puree?
No, it’s best to stick with 100% pumpkin puree. Pumpkin pie filling has added sugar and spices that can throw off the flavor and texture balance.
4. Is this recipe healthy?
This is a relatively healthy banana bread thanks to the use of Greek yogurt, whole wheat flour, and less oil. But it’s still rich and moist—so you won’t feel like you’re sacrificing flavor for nutrition.
5. Can I add other fruits or veggies?
Yes! Shredded zucchini works really well in this bread, turning it into a soft and hearty zucchini banana bread. Just be sure to squeeze out excess moisture from the zucchini before mixing it in.
