The Best Pumpkin Banana Bread with Cinnamon Glaze

Pumpkin banana bread with cinnamon glaze, your two favorite quick breads in one delicious loaf. Make some this Fall.

Pumpkin Banana Bread with Cinnamon Glaze

There’s something wonderfully comforting about combining the flavors of fall with a classic banana bread and that’s exactly what this easy pumpkin banana bread recipe brings to your kitchen. Imagine a loaf that’s moist and tender, with the natural sweetness of ripe bananas and warm pumpkin spice flavor. It’s like autumn wrapped up in a slice of pumpkin bread. This quick bread is perfect for breakfast, a snack, or even dessert. If you find yourself with overripe bananas and a can of pumpkin puree, you’re just a few steps away from baking something really special this pumpkin season.

Why You Will Love Bread

• The mix of pumpkin and banana creates a sweet and moist bread that carries a cozy hint of cinnamon and nutmeg.
• Makes a great addition to your Fall gatherings and Thanksgiving feast.
• It’s a great way to use ripe bananas and have your favorite fall flavors.
• Easy to customize, whether you want to add nuts, chocolate chips, or keep it simple.
• You don’t need anything fancy for this bread, just a few staples like flour, sugar, eggs, and your ripe bananas and pumpkin.

Need More Pumpkin bread Recipes? Or banana bread recipes?

Try my Classic Pumpkin Bread recipe, Pumpkin Pie Bars, Double Chocolate Banana Bread with Cocoa Nibs, Banana Cupcakes with Honey Buttercream Frosting. 

What You Need to Make Pumpkin Banana Bread with Cinnamon Glaze

Simple pantry ingredients are all you need for this delicious quick bread.

• 2 cups all purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• pinch fresh ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 medium bananas mashed
• 1 cup canned Libby’s pumpkin puree(not pumpkin pie filling)
• 1/2 cup chopped walnuts nuts
• Cinnamon Glaze
• 1 cup of sifted powdered sugar
• 1/2 teaspoon cinnamon
• 1-2 tablespoons milk

How to Pumpkin Banana Bread with Cinnamon Glaze

Recipe Variations

• Fold some regular chocolate chips or white chocolate chips into the batter along with the nuts for a little something extra.
• Chopped pecans can be swapped for the walnuts.
• Make It Gluten-Free,use a gluten-free flour blend in place of all-purpose flour.
• Spice it up with an extra pinch of ginger or allspice.
• Use vanilla bean paste in place of pure vanilla extract.
• Sprinkling toasted pumpkin seeds on top before baking.
• Skip the glaze and sprinkle with turbinado sugar for a crunchy topping.

What To Serve With Pumpkin Banana Bread

• The cozy flavors of this bread pair well with a warm cup of coffee or tea.
• Spread softened cream cheese or butter on warm bread.
• Serve alongside fresh berries or sliced apples and greek yogurt for a delicious and healthy breakfast.
• A smear of almond or peanut butter adds protein and a deliciously nutty twist.
• ​A light drizzle of honey is also delicious.

Freezing & Storing Leftovers Quick Bread

Store any leftover bread in an airtight container or wrapped in plastic wrap  at room temperature for up to 3 days. For longer storage, wrap the cooled pumpkin banana bread tightly in plastic wrap and then in foil or place it in an airtight freezer bag. It will keep well for up to 3 months.

Ways to Use Leftovers

• Turn leftover slices into breakfast by dipping them in a cinnamon-egg batter and pan fry until golden, then drizzle with maple syrup. It’s a fun way to use up leftover bread.
• Cube the banana pumpkin bread and use it in a bread pudding recipe for a dessert or brunch dish that’s perfect for the holidays.
• Cut or crumble the bread and layer it with yogurt and fresh fruit to create easy and tasty parfaits.
• Use slices of bread to sandwich a scoop of vanilla or cinnamon ice cream for a unique dessert.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used but it needs to be cooked and pureed before adding to the recipe. Make sure to cook it until soft and mash or blend it to a smooth consistency.

Does this bread need to be refrigerated?
No, you do not need to refrigerate the quick bread if you plan to eat it within a few days. Just keep it well wrapped at room temperature. Refrigeration may dry it out faster.

How long does it take to bake?
Bake times can vary but usually, it takes around 50 to 60 minutes. Check doneness by inserting a toothpick or a skewer into the center of the bread, it should come out clean or with a few crumbs.

Can I double the recipe?
Yes, you can double the recipe and bake in two loaf pans. Keep in mind baking times might increase a little, so check for doneness with a toothpick as you get close.

That’s All For Now

This pumpkin banana bread recipe is a cozy, flavorful way to enjoy some of the best tastes of the season. Whether you’re baking it to bring a little warmth to the house on a chilly morning or to share with friend, this bread is a delicious Fall treat. Made with simple ingredients and plenty of room for your own creative loaf.

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Pumpkin Banana Bread with Cinnamon Glaze

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Pumpkin banana bread with cinnamon glaze, your two favorite quick breads in one delicious loaf. Make some this Fall.

• Total Time: 0 hours
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

2 cups all purpose flour

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

pinch nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 medium bananas mashed

1 cup canned Libby’s pumpkin puree(not pumpkin pie filling)

1/2 cup chopped walnuts nuts

Cinnamon Glaze

1 cup of sifted powdered sugar

1/2 teaspoon cinnamon

1–2 tablespoons milk

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Instructions

Preheat the oven to 350°F. Prepare a 9×5 inch loaf pan with baking spray and line with parchment paper for easy removal from the pan.

Mash three bananas in a bowl and set aside.

In a medium bowl whisk together the dry ingredients, flour, pumpkin pie spice, cinnamon, baking soda, baking powder and kosher salt.

In a large mixing bowl whisk together the vegetable oil, sugars, eggs, and vanilla extract until smooth.

With a spatula, stir in the mashed banana and the pumpkin puree.

Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a skewer or a  toothpick inserted into the center comes out clean and the top feels firm to the touch. The loaf shouldn’t wobble if you nudge the pan.

Place the pan on a wire rack and let the bread cool in the pan for 10 minutes. Then remove the bread from the pan and let cool completely.

To make the cinnamon glaze, mix together the powdered sugar, milk and cinnamon until you have a pourable consistency then pour over the top of the bread.

Notes

Recipe adapted from Lil Luna

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 50-65 minutes
• Category: Bread
• Method: Bakes