1. Can I make Pumpkin Banana Bread without eggs?

Yes, you can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). Let it sit for a few minutes to thicken before adding to the batter. This makes the bread vegan-friendly while still maintaining its structure and moisture.

2. Why is my Pumpkin Banana Bread too dense or gummy?

This often happens when the batter is overmixed or too much liquid is added. Be sure to gently fold the dry ingredients into the wet mixture just until combined. Also, check that your bananas are not overly large, which can introduce excess moisture.

3. Can I freeze Pumpkin Banana Bread with the glaze on top?

It’s best to freeze the loaf without the glaze. Wrap the cooled bread in plastic wrap and foil, then place in an airtight container or freezer bag. When ready to serve, thaw overnight and add the glaze fresh for the best texture and appearance.

Pumpkin Banana Bread: The Best Fall Twist on a Classic Favorite

Description

This moist and flavorful Pumpkin Banana Bread combines overripe bananas and pumpkin puree with warm fall spices. Topped with a luscious maple glaze, it’s the perfect seasonal treat for breakfast, dessert, or snacking.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
2 large eggs
1 cup 100% pumpkin puree
3 overripe bananas (~1 cup mashed)
1 tsp vanilla extract
2 cups all-purpose flour, spooned and leveled
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
For the maple glaze:
4 tbsp salted butter
1/3 cup pure maple syrup
1 1/2 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with butter and lightly flour it, or line it with parchment paper.
In a mixing bowl, beat the softened butter and dark brown sugar until creamy.
Add the eggs and beat until fully combined.
Whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may look slightly curdled—this is normal.
Fold in the flour, pumpkin pie spice, baking soda, salt, and cinnamon until just combined. The batter will be thick.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, melt the butter and maple syrup together in the microwave. Add powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
Once the bread is completely cool, pour the glaze over the top. Optionally, sprinkle a little sugar and pumpkin pie spice on top.
Slice and serve.

Notes

Use very ripe bananas for best flavor and moisture.
Do not overmix the batter to avoid a dense texture.
Allow the bread to cool completely before glazing to prevent melting.
Freeze unglazed loaf for up to 3 months and glaze after thawing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 327 kcal
Sugar: 46 g
Sodium: 495 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 50 mg