Moist, spiced, and deeply comforting—this fall favorite marries the best of two classics: pumpkin bread and banana bread. With overripe bananas for natural sweetness, real pumpkin puree for richness, and a warm blend of pumpkin pie spice and cinnamon, it bakes up tender and fragrant. Finished with a silky maple glaze that pools into every crack, it’s like autumn in loaf form… and yes, it tastes even better than it sounds.
Why You’ll Love This Recipe
This isn’t just another quick bread—it’s a seasonal masterpiece. Inspired by harvest flavors and cozy kitchen memories, this version uses both pumpkin and mashed bananas to create an ultra-moist crumb that stays fresh for days. The maple glaze? Not optional. It adds a glossy, sweet-tangy finish that elevates every slice from simple snack to dessert-worthy delight.
Perfect for:
- Fall baking and holiday gift-giving
- Using up overripe fruit (no waste!)
- Fans of muffins, coffee cake, or spiced loaves
- Brunch spreads and potlucks
🎃 "I made this on a rainy Sunday," said one home cook. "My kids called it 'pumpkin candy bread' because of the glaze!"
Ingredients
For the Spiced Pumpkin-Banana Loaf
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar (light works too)
- 2 large eggs, room temperature
- 1 cup (240g) 100% pumpkin puree (not pie filling!)
- 3 overripe bananas, mashed (~1 cup)
- 1 tsp pure vanilla extract
- 2 cups (240g) all-purpose flour, spooned & leveled
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon (optional, for extra warmth)
For the Luscious Maple Glaze
- 4 tbsp (½ stick / 56g) salted butter
- ⅓ cup (80ml) pure maple syrup (Grade A or B)
- 1½ cups (170g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnish
- Extra drizzle of maple syrup
- Sprinkle of pumpkin pie spice + coarse sugar (before glazing)
- Chopped pecans or walnuts pressed into wet glaze
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with softened butter, then dust lightly with flour—tap out excess.
✅ Or line with parchment paper for foolproof release.
2. Cream Butter & Sugar
In a large bowl using an electric mixer:
- Beat softened butter and brown sugar on medium speed 3–5 minutes, until light, fluffy, and pale.
✅ Creaming is key —this builds volume and texture.
3. Add Eggs & Wet Ingredients
- Add eggs, one at a time, beating well after each addition. Scrape down the bowl as needed.
- Mix in pumpkin puree, mashed bananas, and vanilla extract until smooth.
❗ Mixture may look slightly curdled—this is normal and will come together when dry ingredients are added.
4. Combine Dry Ingredients
In a separate bowl:
- Whisk together flour, pumpkin pie spice, baking soda, salt, and cinnamon until no lumps remain.
5. Fold Together Gently
- Gradually add dry ingredients to wet, mixing on low speed or folding with a spatula just until combined.
- Do not overmix—stir only until no dry streaks remain.
✅ Overmixing = tough bread.
6. Pour & Bake
- Transfer batter to prepared pan. Smooth the top with a spatula.
- Bake 55–60 minutes, until:
- Top is deep golden brown
- A toothpick inserted in center comes out clean (a few moist crumbs are fine)
- Loaf springs back when lightly pressed
Let cool in pan 10 minutes, then run a knife around edges and transfer to a wire rack.
7. Make the Maple Glaze
In a microwave-safe bowl:
- Melt butter and maple syrup in 30-second bursts, stirring between each, until smooth (~1–1.5 mins).
- Whisk in sifted powdered sugar, vanilla, and pinch of salt until smooth and pourable.
✅ Too thick? Add ½ tsp milk or syrup.
✅ Too thin? Add more powdered sugar.
8. Glaze & Serve
- Once bread is completely cooled, drizzle or spread glaze generously over the top.
- Let sit 5–10 minutes for glaze to set slightly.
Serve:
- At room temperature or slightly warmed
- With a pat of butter or alongside coffee, tea, or cider
✅ Leftovers? Reheat gently in the toaster oven—the aroma returns!
You Must Know
- Use real pumpkin puree —pie filling has added sugar and spices.
- Overripe bananas = sweeter, moister bread —black spots are good!
- Cool before glazing —warm bread melts the glaze and makes it run off.
- Tastes better the next day! Flavors deepen and texture firms up.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store cooled bread in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Wrap tightly and refrigerate for longer freshness.
- Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.
Ingredient Substitutions
Serving Suggestions
- Serve family-style on a wooden board with butter.
- Great for potlucks—bring the whole loaf!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American farmhouse baking and New England harvest traditions, this recipe celebrates how simple ingredients—fruit, spice, sugar, and butter—can become something deeply satisfying. Found at Thanksgiving tables, creative kitchens, and seasonal celebrations alike, it honors the joy of turning abundance into art.
Pro Tips
- Double the recipe? Yes—perfect for gifting. Bake two loaves.
- Want more spice? Add nutmeg, allspice, or cardamom to the dry mix.
- Make ahead: Batter can rest 30 mins before baking—flavors meld.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use canned banana puree?
A: No—but any ripe bananas work great. Freeze extras for later.
Q: Why did my bread sink in the middle?
A: Likely underbaked or too much liquid. Ensure full cooking time and measure accurately.
Q: Is this gluten-free?
A: Only if using certified GF flour blend.
Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.
Q: Can I air fry leftovers?
A: Not the whole loaf—but reheat slices at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (butter), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sugars and syrups.
Nutrition Facts (Per Slice – Approximate)
Based on 10 servings
- Calories: 320
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 32g
- Protein: 4g
- Sodium: 480mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This bread doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pumpkin, passion, and someone who says, “Let’s make it together.”
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