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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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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. 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!

  2. 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.

  3. 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.

  4. 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.