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Pumpkin Banana Bread

Pumpkin banana bread with a moist golden crumb and spiced flavor, baked until a toothpick comes out clean. Fold-wet-and-dry for a tender loaf, then finish with a quick maple glaze drizzle.
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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 bananas very ripe, 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 adjust to desired drizzle thickness
  • 1 tbsp milk

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep & heat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
  2. Mash the bananas very smooth, leaving no large lumps.
Mix the batter
  1. Whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk the pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared loaf pan.
Bake & finish
  1. Bake at 350F for 60–65 minutes, until a toothpick comes out clean.
  2. Cool the loaf completely before glazing.
  3. Whisk powdered sugar with 2–3 tablespoons maple syrup and milk until pourable, then drizzle over the cooled bread.

Notes

For the best tender crumb, stop mixing as soon as no dry streaks remain—overmixing can make the loaf dense. Store tightly wrapped in the refrigerator for up to 4 days; freeze sliced portions for up to 2 months. For a dairy-free swap, use plant-based milk in the maple glaze (bake time and texture stay the same).