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–+ servings
Pumpkin banana bread cut into slices and topped with a glaze.

Glazed Pumpkin Banana Bread

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This Glazed Pumpkin Banana Bread is for anyone who loves pumpkin spice! Super moist, tender pumpkin banana bread is full of sweet, cake-like goodness and warm fall spices. Drizzle with an easy vanilla glaze for an impressive finish. 
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 298
Author Kim

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1-1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cups vegetable oil
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup mashed ripe banana from 3-4 medium bananas
  • 1 cup chopped pecans or walnuts optional

Vanilla glaze (optional)

  • 1 cup confectioners’ sugar sifted (sift after measuring)
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon pure vanilla extract
  • optional: pinch of salt

Instructions

  • Preheat oven to 350 degrees F. Coat two loaf pans (8x4" or 9x5") with nonstick cooking spray. Lay a strip of parchment paper lengthwise down the loaf pan, to help with easy bread removal. Get out and measure all of the ingredients.
    Pumpkin banana bread ingredients measured in small bowls.
  • In a medium mixing bowl, whisk flour, baking soda, salt, baking powder and spices together.
    Whisking dry ingredients in a large mixing bowl.
  • In a separate large mixing bowl, stir (or beat) sugars, oil, and eggs until well combined. Add pumpkin and banana; stir well. Gradually, stir in flour mixture. Do NOT over-mix. Gently fold in nuts, if using.
    Mixing wet ingredients with dry ingredients in a bowl.
  • Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. You may need to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
    Add pumpkin banana bread batter to a loaf pan.
  • Let bread cool in pans for about 20 minutes. Lift parchment paper flaps to bread to remove from pans. Let loaves cool completely on a wire cooling rack, before drizzling with optional vanilla glaze. Serve warm or at room temperature.
    Pumpkin banana bread sliced and drizzled with vanilla glaze.

For the glaze:

  • Whisk the confectioners’ sugar, 2 tablespoons milk or heavy cream, and vanilla extract together. Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt if desired.
    Mixing vanilla glaze with a whisk.

Notes

Storing leftover bread: Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
Freezing: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition

Serving: 1slice | Calories: 298kcal | Carbohydrates: 49g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 298mg | Potassium: 143mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2437IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg