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Pumpkin Banana Bread with Vanilla Bean Glaze is a perfect addition to your fall recipes or anytime of year! Get this easy pumpkin banana bread recipe you’ll make time and again!

That time of the year has arrived. You know, the time of year where you can feed those pumpkin recipe cravings like no other. And boy, do I have a pumpkin recipe that you just don’t want to miss – this Pumpkin Banana Bread with a Vanilla Bean Glaze. Mercy!


My pumpkin banana bread recipe is really perfect for breakfast, brunch, a snack or even dessert. The best part, it isn’t overly banana flavored nor is it overly pumpkin flavored.

Not too much.

Not too little.

Juuussst right.

Pumpkin Banana Bread Recipe | ©

And the vanilla bean glaze on top? Heavenly days I could drink it with a straw! It is the perfect little addition to take the flavors of this pumpkin banana bread up a notch or two and dresses it up perfectly!

Pumpkin Banana Bread Recipe | ©

My pumpkin banana bread makes two loaves, making it just right to have one for your family and one to share. Or one to enjoy now and another to wrap up and freeze for later. Or two to share. Or two for yourself. You know, however you need for it to work. {wink}

Pumpkin Banana Bread Recipe | ©

But whatever you do, don’t skip the vanilla bean glaze. It would almost be a sin.

Pumpkin Banana Bread Recipe | ©
Pumpkin Banana Bread Recipe | ©

And now, here are a few more of the photos I made of the pumpkin banana bread after I made it.

Forgive me, but I was a bit obsessed by it.

Pumpkin Banana Bread Recipe | ©
Pumpkin Banana Bread Recipe | ©
Pumpkin Banana Bread Recipe | ©
Pumpkin Banana Bread Recipe | ©

And most importantly, here’s the recipe for it. Believe me, you won’t want to miss making this Pumpkin Banana Bread recipe. It’s a keeper!

4.78 from 9 votes

Pumpkin Banana Bread with Vanilla Bean Glaze Recipe

Dessert 55 mins

Prep Time 10 mins
Cook Time 45 mins
Servings 32
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Pumpkin Banana Bread with Vanilla Bean Glaze is a perfect addition to your fall recipes or anytime of year! Get this easy pumpkin banana bread recipe you’ll make time and again!


Vanilla Bean Glaze Recipe

  • 1 cup confectioner’s sugar
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons heavy cream
  • pinch of Kosher salt


  • Preheat oven to 350º F. Mix bananas and sugar with electric mixer until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth.
  • Prepare two loaf pans with baking spray or with butter and flour. Divide pumpkin banana bread batter between the two loaf pans.
  • Bake until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
  • Top with a vanilla bean glaze.

For the Vanilla Bean Glaze

  • Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner’s sugar.


Makes 2 loaves

Nutritional Information

Calories: 116kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 6mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2421IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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Share it with the world!

Robyn xo

Originally published September 2013.

Pumpkin Banana Bread Recipe | ©

Bread Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. Mmm! Combining both pumpkin and bananas is such a great treat!! I love making muffins similar to this bread, but that glaze! Oh I love that glaze! Vanilla bean anything always gets me!

  2. Robyn,
    This looks delicious. When I make it, I think I might make the glaze thicker. I do love a thick glaze.

  3. I am very eager to try this! However, I am not familiar with vanilla bean paste, and I don’t have any in my pantry. May vanilla extract be used instead? If I do invest in some vanilla bean paste, how else is it used? Thanks for educating me about this ingredient that is new to me..

    1. You can use vanilla extract if you don’t have vanilla bean paste. Vanilla bean paste gives you a more intense vanilla flavor along with the visual of vanilla beans in your final recipe. I use it a lot in ice cream, glazes, cookies, etc.

  4. Hi Robyn, I just made this bread since I have been looking for a recipe to use my frozen pumpkin puree that wasn’t overly unhealthy. This was a perfect way to use the pumpkin up plus it tastes good. I actually halved the recipe and replaced half of the sugar with stevia and the half cup with coconut sugar and it is still very good and decadent tasting. Thanks for constantly putting up beautiful recipes.

  5. This bread is pretty much the most exciting thing I’ve seen all day. I cannot WAIT to make it! Pumpkin and banana breads are my favorite. Combining them is genius! And I love that the moistness between the two results in no need for oil or butter!

  6. I love the combination of pumpkin and banana in one bread. And that glaze? Don’t get me started. The vanilla bean flecks might send me over the edge!

  7. Looks amazing Robyn! Pinned!

    Ironically today I just re-shared my pumpkin-banana recipe on FB that I made this time last year. Great minds 🙂

  8. This looks SPECTACULAR!!! But although I have at least half a dozen different types of flour, I do not have self rising 🙁 Any replacements??

  9. 5 stars
    Just pulled it out of the oven and my house smells wonderful! The glaze is so delicious! I couldn’t help but eat a spoonful 😉

  10. 5 stars
    Hi, came across this recipe from Pinterest. I had bananas and canned pumpkin that I needed to use. Finding this was perfect. This bread was so moist and fluffy.

    I did use only 1 cup of sugar. Also, swapped out 1 cup of self-rising flour with white wheat flour + 1/2 tsp salt + 1 1/2 tsp baking powder (you can make your own self-rising flour: 1 cup of flour + 1/2 tsp salt + 1 1/2 tsp baking powder).

    This bread is so good. Love that it didn’t need, butter or oil.

  11. 5 stars
    I love pumpkin anything! I had a bunch of perfectly overripe bananas and wanted to make banana pumpkin bread this afternoon. After looking at dozens of recipes online, I decided on yours and I’ll probably never use another pumpkin bread recipe again. I just ate my second slice! The amount of vanilla in the glaze is spot on (I used pure Madagascar Vanilla extract but added the paste to my shopping list). My kids gobbled it up to. I shared it on my Facebook page and pinned it! 🙂 Thanks so much for sharing!

  12. This happened to me too!! However, when I went back through and checked the recipe, I realized I used ALL PURPOSE FLOUR instead of SELF-RISING FLOUR. 🙁 I don’t know if you did this as well but a recipe with out leavening in it is not going to work/turn out. I’ll have to try this recipe again with either the Self Rising Flour…or figure out how much Baking Soda and/or Baking Powder needs to be added to it. I’m anxious to try it again because it looks SO good!!

  13. I had the same problem. I think I needed to mix my all purpose flour salt and baking powder together first before adding it to the restvif the ingredients. My pancakes have done the same thing when I didn’t mix the dry ingredients first. Gonna try again another time. Thnx for posting.

  14. I really want to try this, but I’m curious about making it gluten-free. I’m thinking about using a mixture between brown rice and coconut flour. Also, what about making the glaze with almond milk. Any vegan gluten free experience with this recipe?

    1. I am curious about this, too. It sounds like a great recipe, and I’d love to adapt it. We need to be gluten-free, dairy-free, and sugar-free (will use stevia as another person commented). I am going to try it tonight with a mix of coconut flour and almond flour. Fingers crossed!

  15. 5 stars
    I have made this recipe 4 times in the past week! Had several bunches of bananas from our backyard tree and needed to do something with them asap. I cut the sugar down to 1c and added semi-sweet chocolate chips and some pumpkin pie spice. I’ve gotten rave reviews and have been freezing the loaves. Hopefully they will thaw well over the next month!

  16. I reduced sugar to 1 cup and made adjustments to flour per Vanessa’s suggestion (conversion to self-rising by adding salt and baking powder). The bread was awful! It sunk after taking it out of the oven and the loaf stuck together. It was not edible and still too sweet even after reducing sugar by 1/2. What a disappointment.

    1. Hi Heidi,
      So sorry the bread wasn’t to your liking. I’ve not made the bread with the adjustments that you made, so I can’t speak to how they would impact the structure of the bread in the recipe. Hope you have a merry Christmas!

  17. I have four different sizes of loaf pans not including mini and wonder bread sized. Which are you using as you don’t specify?

  18. Robyn, I have made this recipe twice this week. I followed your recipe exactly. It is so delicious & moist. Definitely a keeper! I will be sharing these loaves with family & friends for Christmas. Wishing you & your family a very Merry Christmas.

    1. Thank you so much for your sweet comment! I’m so glad you enjoy the recipe and I hope you have a wonderful Christmas as well! xo

  19. 5 stars
    Tried this with the following changes based on what people said…

    Used 1 cup granulated sugar plus 1/2 cup of brown sugar (instead of 2 cups of granulated sugar)
    Used 3 cups of self-rising flour (instead of 2 cups)
    Used prepared Pumpkin Pie Spice (instead of Cinnamon)
    Added 1/2 cup of whole milk

    I followed all of the instructions otherwise. Because I essentially increased the amount of batter, I had to bake for 65 minutes total.

    I am pleasantly surprised by how distinct I can taste both the pumpkin and the banana. The overall texture I got was definitely more banana bread like, but has that distinct moistness that only pureed pumpkin can have in a baked good. My toothpick test came out just ever so slightly crumbly to the toothpick. I didn’t want to over bake and cause unneeded dryness.

    I mainly added the extra flour so that I could get the rise and I am definitely enjoying the results.

    Would definitely make again. Thanks for a good recipe!

  20. 3 stars
    I really wanted to love this recipe but it fell short of my expectations. The flavor was ok but I didn’t like the texture. I will probably use the icing again for other recipes since it was the best part of the recipe.

    1. I’m sorry you didn’t enjoy the texture, Ruth. I’ve not had an issue with the texture being off, so not sure what happened. Thanks.

  21. Hi, I haven’t tried this recipe as yet but would like to. Just wondering with the glaze is there any option to replace the ‘cream’ as I am dairy free.

    1. You can use a dairy-free option like Silk Dairy Free Heavy Whipping Cream, Kooch.

  22. 5 stars
    I made this bread this morning. I told my boys I wanted them to compare it to the Coconut/Banana/Pecan bread I made last week. I left it on the counter to cool, and before I could drizzle the glaze on it, they had eaten half the loaf. The glaze puts it over the top! We are divided as far as a favorite, but I don’t think they would ever complain about any bread recipes you have. This was outstanding! Thank you again.