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Pumpkin Banana Bread with Maple glaze

Pumpkin Banana Bread with Maple Glaze

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 thick slices

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.