Pumpkin Banana Bread
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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.
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.
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
Ingredients
- 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
Instructions
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.
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.
Pumpkin Banana Bread with Vanilla Bean Glaze Recipe
Ingredients
- 3 (354 g) bananas, very ripe and peeled
- 2 cups (396 g) sugar
- 2 cups (454 g) pumpkin puree
- 2 cups (226 g) self-rising flour
- 2 large (100 g) eggs
- 1 teaspoon (5 g) vanilla extract
- 1/2 teaspoon (1 g) ground cinnamon
- pinch (0.4 g) Kosher salt
Vanilla Bean Glaze Recipe
- 1 cup (114 g) confectioner’s sugar
- 1 tablespoon (15 g) vanilla bean paste
- 2 tablespoons (30 g) heavy cream
- pinch (0.4 g) kosher salt
Instructions
- 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.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published September 2013.
I have got to make this for my hubby!
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.
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
Thanks so much for this recipe! I’ve pinned it to my Pumpkin and my Breads boards.
Loved it !!
I have four different sizes of loaf pans not including mini and wonder bread sized. Which are you using as you don’t specify?
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.
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!
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!
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?
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!
What should the consistency of the glaze be like? Mine is really thick….
This is simply delicious! Thank you so much for sharing this.