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This Pumpkin Banana Bread Recipe is a quick and easy for a moist and tender bread perfect for breakfast, snacking and dessert!

Looking for more easy bread recipes? You’ll love my banana bread recipe, apple muffins, and blueberry muffins.

Pumpkin Banana Bread with a vanilla bean glaze drizzling off onto a pan.
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My pumpkin banana bread recipe is perfect for breakfast, brunch, a snack or even dessert. The best part, it isn’t overly banana flavored, nor is it overly pumpkin flavored.

What We Love About This Recipe

Easy recipe. This recipe comes together quickly for a delicious treat!

Amazing flavor. The flavors are perfectly balanced in this recipe.

Great for sharing. This recipe makes two loaves. While you could freeze one (which I also love to do!), it is great for sharing with friends and neighbors!

Pumpkin Banana Bread Recipe

I’ve divided the ingredients into two sections. One for the bread and the second for the vanilla bean glaze. The glaze is optional but highly recommended.

Slices of pumpkin bread covered with a vanilla bean glaze on a blue plate.

Pumpkin Banana Bread Ingredients

  • bananas – use very ripe bananas in this recipe.
  • sugar – I use granulated sugar, but use your favorite sugar you use for baking.
  • pumpkin puree – I love to make my own puree, but store-bought works perfectly.
  • self-rising flour – If you don’t have self-rising, I’ve included the link to make your own homemade.
  • eggs – I use large eggs. Allow them to come to room temperature so that they mix more fully.
  • vanilla extract – Homemade is my preference but use your favorite pure vanilla extract.
  • ground cinnamon
  • salt

Pumpkin Banana Bread Instructions

Prep. Preheat oven and prepare two loaf pans by greasing or spraying with baker’s spray.

Mix. Mix bananas and sugar with an electric mixer until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth. Divide the batter between the loaf pans.

Bake. Bake until a cake tester inserted in the middle comes out clean, about 45 minutes.

Serve. Top with the vanilla bean glaze (optional) and serve or store.

Vanilla Bean Glaze Recipe


  • confectioner’s sugar
  • vanilla bean paste – you can also use vanilla extract if you do not have vanilla bean paste.
  • heavy cream – you can also substitute with your favorite dairy-free if needed. More sugar may be needed to arrive at the proper consistency if the milk is thinner than the cream.
  • salt


Add all ingredients for making the vanilla bean glaze to a small bowl and whisk until smooth. If too thick, add more heavy cream. If too thin, add more confectioner’s sugar.

Photograph of slices of pumpkin banana bread on a blue plate.

How to Store and Freeze Pumpkin Banana Bread

To store. Store covered on the counter for up to a week.

To freeze. Allow to cool completely, then wrap well with plastic wrap, followed by foil. Store in the freezer for up to 4 months.

To serve from frozen. Allow to thaw covered on the counter. Then slice and serve.

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


  • Prep. Preheat the oven to 350º F. Prepare two loaf pans by greasing or spraying with baker's spray.
  • Mix batter. 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. Divide pumpkin banana bread batter between the two loaf pans.
  • Bake. Bake until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
  • Serve. Top with a vanilla bean glaze (optional), slice and serve.

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

How to Store and Freeze Pumpkin Banana Bread

To store. Store covered on the counter for up to a week.
To freeze. Allow to cool completely, then wrap well with plastic wrap, followed by foil. Store in the freezer for up to 4 months.
To serve from frozen. Allow to thaw covered on the counter. Then slice and serve.

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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Robyn xo

Originally published September 2013.

Pumpkin Banana Bread Recipe | ©

Bread Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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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.