Description
This pumpkin banana bread with maple glaze is a moist, spiced loaf that blends the comforting flavors of banana and pumpkin. Topped with a sweet maple glaze, it’s perfect for breakfast, snacking, or dessert.
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)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash the bananas and stir in pumpkin puree.
- Add brown sugar, eggs, oil, and vanilla extract. Whisk until smooth.
- Stir in flour, baking soda, salt, cinnamon, nutmeg, and cloves until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whisk together powdered sugar, maple syrup, and milk to make the glaze.
- Once the bread is cool, drizzle the glaze over the top, slice, and serve.
Notes
Add chopped pecans or walnuts for crunch.
Mix in mini chocolate chips for added sweetness.
Swap maple glaze for cream cheese frosting or omit for less sweetness.
Store in an airtight container to maintain moisture.
Use gluten-free flour blend for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
