Name: Pumpkin Banana Bread with Maple Glaze Recipe
Prep time: 10 min
Cook time: PT-488385H39M40S
Total time: PT-488385H39M40S
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 cup pumpkin puree; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil (or melted butter); 1 teaspoon vanilla extract; 1 cup powdered sugar (for glaze); 2 tablespoons maple syrup (for glaze); 1-2 tablespoons milk or cream (for glaze)

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This pumpkin banana bread with maple glaze is a delicious twist on classic banana bread. I love how the banana and pumpkin come together to create a moist, flavorful loaf with just the right touch of sweetness. The warm spices and maple glaze take it over the top, making it perfect for breakfast, snacking, or dessert.

Pumpkin Banana Bread with Maple Glaze Recipe

Why You’ll Love This Recipe

I like how this bread brings together the best of two comfort-food favorites: banana bread and pumpkin bread. It’s incredibly moist and tender, with a rich flavor that makes each slice feel like a treat. The maple glaze adds a sweet, slightly nutty finish that perfectly complements the spiced loaf. Plus, it’s an easy, one-bowl recipe that I can make with minimal cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Pumpkin puree
All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Brown sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Powdered sugar (for glaze)
Maple syrup (for glaze)
Milk or cream (for glaze)

directions

I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, I mash the bananas and stir in the pumpkin puree.
I add the brown sugar, eggs, oil, and vanilla, whisking until smooth.
I stir in the flour, baking soda, salt, and spices just until everything is combined.
I pour the batter into the loaf pan and smooth the top.
I bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
While the bread cools, I make the glaze by whisking together powdered sugar, maple syrup, and a bit of milk until smooth.
Once the bread is completely cool, I drizzle the glaze over the top before slicing and serving.

Servings and timing

This recipe makes 1 loaf, which I slice into about 10 servings. It takes around 10 minutes to prepare and 55–65 minutes to bake.

Variations

When I want a little crunch, I add chopped pecans or walnuts to the batter. Sometimes I mix in mini chocolate chips for a sweeter twist. I’ve also swapped the maple glaze for a cream cheese frosting or skipped the glaze altogether when I want something a little less sweet.

storage/reheating

I keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it for up to 3 months. When I’m ready to enjoy a slice, I microwave it for 10–15 seconds to bring back the soft texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree as long as it’s smooth and well-drained.

What type of bananas work best?

I use very ripe bananas with lots of brown spots for the sweetest flavor and best texture.

Can I skip the glaze?

Absolutely. The bread is still flavorful on its own, but I love the added sweetness the glaze provides.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour with good results.

How do I keep the bread from drying out?

I store it in an airtight container and avoid overbaking. The glaze also helps keep it moist.

Conclusion

This pumpkin banana bread with maple glaze is a comforting, cozy bake that I look forward to making whenever I have ripe bananas on hand. It’s simple to make and always a hit, whether I’m enjoying a slice with coffee or sharing it with friends and family.