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Moist Banana Pumpkin Bread with Easy Maple Glaze

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This banana pumpkin bread combines ripe bananas and pumpkin puree for a perfectly moist, tender loaf with warm fall spices. Topped with a simple maple glaze, it’s an easy, comforting treat that’s perfect for breakfast, snacking, or gifting.

Ingredients

Scale
  • 1 and ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 cup (240g) pumpkin puree
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk or cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In another bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly lighter in color, about 1 minute. Add vegetable oil, vanilla extract, and buttermilk; whisk until well combined.
  5. Add mashed bananas and pumpkin puree to the wet ingredients; whisk gently until incorporated.
  6. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Pour batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent loosely with foil.
  9. Let the bread cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before glazing, about 1 to 2 hours.
  10. For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk or cream, and vanilla extract. Add more milk if needed to reach a thick but pourable consistency. Drizzle over cooled bread and let set for about 15 minutes before slicing.

Notes

For best results, use very ripe bananas (spotty and soft). Room temperature eggs and buttermilk help create a tender crumb. Do not overmix the batter to avoid a tough bread. The bread can be frozen unglazed for up to 3 months. For a dairy-free version, use almond or oat milk with a teaspoon of apple cider vinegar to replace buttermilk, and coconut oil instead of vegetable oil.

Nutrition

Keywords: banana pumpkin bread, pumpkin banana bread, maple glaze, fall baking, quick bread, moist banana bread, pumpkin spice bread

Find it online: https://zorbmeal.com/moist-banana-pumpkin-bread-with-easy-maple-glaze/