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Pumpkin Banana Bread

Pumpkin banana bread with a tender, deeply moist golden crumb made by mixing wet ingredients until smooth and folding in dry just until combined. Finished with a quick maple glaze drizzle for a lightly sweet, soft top.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 2 very ripe bananas, mashed
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Maple glaze
  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan. Set it aside so the pan is ready for batter.
  2. Mash the very ripe bananas until very smooth. Aim for a puree-like texture so the loaf stays evenly moist.
Mix dry and wet
  1. Whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined. Break up any spice clumps for a uniform crumb.
  2. Whisk pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Continue until no streaks of egg or sugar remain.
Bake
  1. Fold the dry mixture into the wet mixture until just combined, then pour the batter into the greased loaf pan. Stop mixing as soon as flour disappears to keep the crumb tender.
  2. Bake at 350F for 60-65 minutes, until a toothpick comes out clean. Look for a deep golden top and a loaf that springs back lightly when touched.
  3. Cool completely before glazing. This helps the glaze set without soaking in.
Glaze
  1. Whisk powdered sugar with 2-3 tablespoons maple syrup and milk until smooth and pourable. Drizzle over the cooled loaf for a lightly sweet finish.

Notes

For the most even bake, scrape down the bowl when mixing the wet ingredients so eggs and sugars fully disappear. Store the bread tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices in an airtight bag for up to 2 months (thaw overnight in the fridge). For a dairy-light option, use any milk you like in the glaze (including unsweetened almond or oat milk) while keeping the consistency similar.