It’s pumpkin season! This super-moist, fluffy pumpkin-banana bread is full of sweet, cake-like flavor and is easy to bake from scratch. Finish with a simple two-ingredient vanilla glaze for a polished touch. Perfect for gifting or enjoying at breakfast, brunch, or dessert.
It’s an autumn afternoon. After a few months living in New England I’m finally settling into its slower rhythms: cozy blankets, warm tea, and the bright turn of the leaves. Rain taps against the windows and everything feels calm. My puppy snoozes at my feet while I picture a simple, warming dinner—roast and potatoes, hot cocoa for dessert, and books at bedtime. These small, ordinary moments are what I cherish.
The next morning the house fills with the scent of freshly baked pumpkin-banana bread. I slice a piece straight from the cake stand and reach for hot vanilla coffee. That combination—moist bread and warm coffee—feels like the perfect start to a busy day with a new puppy and a little extra morning time to care for myself before everyone else wakes.
Waking up a bit earlier has given me small pockets of quiet to enjoy coffee, answer emails, or cuddle the pup. Those minutes matter, and so do treats like this bread that make mornings feel special.
The recipe that inspired me combined two favorites—pumpkin and banana—and the result was irresistible. It came from a guest post originally shared on a well-known food blog. My Southern husband loves banana bread and I adore pumpkin desserts, so mixing the two felt inevitable. The final loaves are fragrant, soft, and delightfully cake-like—moist enough to melt on the tongue yet sturdy enough to dunk into coffee. The quick vanilla glaze makes the loaves look and taste a bit fancier.
This recipe yields two loaves, making it ideal for sharing or gifting. The ingredients are approachable and pantry-friendly. The dry mix includes all-purpose flour, baking soda, baking powder, kosher salt, and a warm blend of spices—cinnamon, ginger, cloves, and nutmeg. The wet ingredients combine granulated and light brown sugars, vegetable oil, eggs, canned pumpkin puree, and mashed ripe bananas. Mix the dry and wet components and pour the batter into prepared pans; the rest is simply baking and waiting for the irresistible aroma to fill your kitchen.
When the loaves come out of the oven, the smell is pure autumn: spicy and comforting. Serve a warm slice with a pat of butter and a dusting of cinnamon, or let the loaves cool completely and drizzle with vanilla glaze for a polished finish. To store, wrap the bread in foil and refrigerate or keep it covered at room temperature for a few days.
Give yourself this simple fall pleasure—bake these loaves and share them with family and friends. They make a thoughtful homemade gift and a satisfying breakfast or dessert. I hope you love this pumpkin-banana bread as much as I do; enjoy!
Pumpkin Banana Bread with Vanilla Glaze
Ingredients
- Nonstick cooking spray
- 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
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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Coat two loaf pans with nonstick cooking spray. Lay a strip of parchment paper lengthwise in each pan to make removal easier.
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In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, and spices. In another bowl, beat the granulated sugar, brown sugar, oil, and eggs until combined. Add the pumpkin and mashed banana and mix well. Stir in the flour mixture until just combined.
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Divide the batter evenly between the prepared pans. Bake 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the tops brown too quickly, tent loosely with foil.
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Let the loaves cool in the pans for 5 minutes, then lift them out using the parchment paper. Transfer to a wire rack to cool completely before drizzling with vanilla glaze (optional).
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Serve warm or at room temperature. To store, wrap the bread in foil and refrigerate or keep covered at room temperature for a few days.
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Enjoy!
For the vanilla glaze:
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Whisk 1 cup sifted powdered sugar with 3 tablespoons heavy cream until smooth. Add a few drops of water or vanilla extract if needed to reach your desired consistency, then drizzle over cooled loaves.
Notes
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