Pumpkin Banana Bread with Maple Glaze Recipe

I’m so excited to share this Pumpkin Banana Bread with Maple Glaze Recipe because it combines two of my all-time favorite flavors in one cozy treat. The blend of pumpkin and ripe bananas results in a bread that’s incredibly moist and full of warm autumnal spices – perfect for chilly mornings or a comforting afternoon snack.

What makes this recipe stand out is the luscious maple glaze that drapes over the top, adding just the right amount of sweetness and richness without overpowering the natural flavors of the bread. Whether you’re serving it for breakfast with coffee or bringing it to a holiday gathering, you’ll find that this loaf is always a crowd-pleaser.

this Recipe

Ingredients You’ll Need

Each ingredient plays a part in balancing flavor and texture in this pumpkin banana bread with maple glaze recipe. Using ripe bananas and pure pumpkin puree ensures natural sweetness and moisture, while the spices bring that comforting touch we all love.

• Unsalted Butter: Softened is best so it creams easily with the sugar for a light texture.
• Dark Brown Sugar: Adds deep molasses flavor that pairs beautifully with pumpkin.
• Eggs: Helps bind everything together and gives structure to the loaf.
• Pumpkin Puree: Make sure it’s 100% pumpkin and not pumpkin pie filling to avoid too much sweetness.
• Overripe Bananas: Their natural sugar and softness are key to that tender crumb.
• Vanilla Extract: Enhances the sweetness and rounds out the flavors.
• All-Purpose Flour: The base that ensures the bread rises and holds together just right.
• Pumpkin Pie Spice: The signature fall mix of cinnamon, nutmeg, ginger, and cloves that gives the bread its cozy vibe.
• Baking Soda: Acts as the leavening agent to give the bread lift.
• Salt: Balances sweetness and intensifies flavor.
• Cinnamon: Adds extra warmth and depth beyond the pumpkin pie spice.
• Salted Butter (for glaze): The richness in the glaze comes from this melted butter.
• Pure Maple Syrup: Sweet and natural, it’s the star ingredient in the glaze.
• Powdered Sugar: Provides sweetness and smooth texture for the glaze.

Variations

I love playing around with this pumpkin banana bread with maple glaze recipe to keep things fresh. Whether swapping out spices or adding nuts, you can easily personalize it to suit your taste or dietary needs.

• Nutty Upgrade: Adding chopped walnuts or pecans gives a delightful crunch; my family always asks for this version.
• Gluten-Free: I’ve successfully swapped in a gluten-free flour blend–just make sure it includes xanthan gum for structure.
• Less Sweet: If you want it less sweet, reduce the brown sugar by about 1/4 cup and cut back glaze sugar accordingly.
• Spice Variations: Try adding a pinch of ground ginger or cardamom to surprise your guests with a new flavor twist.

How to Make Pumpkin Banana Bread with Maple Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F – you want it nice and ready to go when the batter is done. I recommend greasing a light-colored 9×5 inch loaf pan with softened butter, then dusting with flour and tapping out the excess. This trick helps the bread release smoothly once baked. Alternatively, lining the pan with parchment paper works beautifully and makes cleanup easier.

Step 2: Cream Butter and Brown Sugar

In a large mixing bowl, beat the softened unsalted butter and packed dark brown sugar until you get a creamy, fluffy mixture. This step is key to building a tender crumb in your bread. I usually use a hand mixer for a couple of minutes here—it’s amazing to see the transformation from gritty sugar to smooth, luscious butter.

Step 3: Add Eggs and Wet Ingredients

Next, beat in the eggs one at a time until fully incorporated. Then whisk in the pumpkin puree, mashed bananas, and vanilla extract. The batter will look a bit curdled or coagulated at first—that’s normal! Just keep gently mixing until it all comes together; this combo is what makes the bread super moist and flavorful.

Step 4: Fold In Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and cinnamon. Then fold these dry ingredients into the wet mixture just until combined. Be careful not to overmix here; you want the batter thick but still tender when baked. A few streaks of flour are fine—it’ll even out in the oven.

Step 5: Bake and Cool

Pour the thick batter into your prepared loaf pan and smooth the top with a spatula. Bake at 350°F for about 55-60 minutes, or until a toothpick inserted in the center comes out clean. When I first tried this recipe, I made the mistake of underbaking, so keep an eye on yours from around 50 minutes onward to avoid a gummy center. Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.

Step 6: Make and Pour the Maple Glaze

While the bread cools, melt the salted butter and maple syrup together in the microwave in 30-second bursts to prevent scorching. Combine with sifted powdered sugar, vanilla extract, and a pinch of salt. Whisk it until silky smooth; if you want a thicker glaze, just add more powdered sugar gradually. Pour the glaze generously over the cooled bread, letting it drip down the sides. For a little festive touch, sprinkle some extra pumpkin pie spice or sugar on top.

How to Serve Pumpkin Banana Bread with Maple Glaze Recipe

Garnishes

When I serve this bread, I love adding a sprinkle of crunchy chopped pecans or toasted pumpkin seeds on top of the glaze. Not only does it add texture, but it also looks super inviting. A dusting of cinnamon or a little extra maple drizzle on each slice always makes the presentation pop.

Side Dishes

This pumpkin banana bread pairs wonderfully with a dollop of Greek yogurt or a smear of cream cheese for some tangy contrast. I also enjoy having it alongside a hot mug of chai tea or coffee, especially on a crisp fall morning.

Creative Ways to Present

For holiday brunches, I’ve arranged this bread on a wooden board surrounded by fresh cranberries and sprigs of rosemary for a festive feel. You can slice it into smaller pieces and serve it as mini servings with toothpicks for easy sharing. It also makes a great gift when wrapped in parchment with a cute ribbon!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin banana bread at room temperature, wrapped tightly in plastic wrap or stored in an airtight container. It stays moist and delicious for up to 4-5 days, which is perfect for enjoying throughout the week.

Freezing

Freezing this bread works really well if you want to save some for later. Just make sure the loaf is completely cooled, then wrap it snugly in plastic wrap and foil before placing it in a freezer bag. When I thaw it overnight in the fridge, it tastes just as fresh. I add the maple glaze after reheating for the best texture.

Reheating

To reheat, I pop slices in the microwave for 15-20 seconds or warm small pieces in a toaster oven to keep the crust a little crisp. This brings back that just-baked feeling and makes the maple glaze slightly melty and delicious again.

FAQs

Final Thoughts

This Pumpkin Banana Bread with Maple Glaze Recipe has become such a special go-to for me when I want something warm, comforting, and a little bit indulgent. I love how easy it is to make and how the flavors come together so beautifully. I really hope you give it a try—you’ll love sharing it with friends or savoring a slice with your morning coffee on a cozy day.

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