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Home / Bread

Honey Glazed Pumpkin Banana Bread

4.45
/5
1 hour 5 minutes
25 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 10/09/2016

This post may contain affiliate links. Please read my disclosure policy.

This pumpkin banana bread makes for the ultimate Fall treat with it’s light texture, great Fall flavors, and a drizzle of sweet honey glaze!

This soft and light pumpkin banana bread has a moist crumb and is drizzled all over with a sweet honey glaze!  The recipe makes two loaves, so it’s perfect for freezing or gifting for the holidays!

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.comAll the great flavors of a pumpkin bread combine with that terrific moistness of a banana bread!!  I also like that this pumpkin banana bread is nut-free on the inside.  Sometimes when walnuts or pecans are used in baking, they can develop an odd flavor, whereas this bread is just silky smooth and only full of great pumpkin and banana flavors.

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

It might seem odd that this bread is called a “quick” bread, since it takes 50 minutes to bake… but the reason it’s classified this way, is that it doesn’t use any yeast, so there’s no proofing, rising, or kneading.  Basically, it’s completely fool-proof!

I like to use my kitchenaid mixer for this bread, but you could get by with a hand mixer, or even a wooden spoon.

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Since this pumpkin banana bread recipe makes enough for two loaves, it’s perfect for gifting during the holidays, or even freezing it!

If you want to freeze it, wait for the bread to cool completely, then wrap in plastic wrap and place into a resealable plastic bag.  When you want to eat the bread, just thaw the wrapped bread overnight in the refrigerator.  Make the glaze, drizzle, and enjoy!

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Originally the recipe called for just the crystallized ginger on top of the bread, but I like the added crunch of the toasted walnuts.

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Look at that moist crumb texture!!

I hope you give this pumpkin banana bread a try this season!  Also, canned pumpkin stores beautifully, so when your grocery store puts them on sale, pick up a few extra here and there, and you can have great pumpkin recipes year-round.

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Honey Glazed Pumpkin Banana Bread

4.45 from 9 votes
Author: The Chunky Chef
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 2 loaves
(hover over # to adjust)
Print Rate Pin
This pumpkin banana bread makes for the ultimate Fall treat with it's light texture, great Fall flavors, and a drizzle of sweet honey glaze!

Ingredients

  • PUMPKIN BANANA BREAD:
  • 3 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups granulated sugar
  • 2/3 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 15 ounce can pumpkin
  • 1/2 cup mashed ripe bananas 1-2 bananas
  • 2 Tbsp crystallized ginger finely chopped
  • 2 Tbsp walnuts chopped
  • HONEY GLAZE:
  • 2 Tbsp butter softened
  • 1/4 cup honey
  • 1 cup powdered sugar
  • 1 tsp milk

Instructions

  • Preheat oven to 350 degrees F. Spray bottoms and sides of two 9x5" loaf pans and set aside. Alternatively, line loaf pans with parchment paper instead of spraying them.
  • To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
  • In the bowl of a stand mixer (or large mixing bowl), add sugar and vegetable oil and beat until combined. Add eggs, one at a time, beating after each addition.
  • Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.
  • Add the remaining flour mixture, beating on LOW, and beat in remaining 1/3 cup of water. Beat until JUST combined and no large flour streaks remain.
  • Add pumpkin and mashed bananas and stir together with a wooden spoon.
  • Divide batter evenly between the two loaf pans, spreading into even layers.
  • Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  • Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.
  • While bread is cooling, make the honey glaze.
  • Add butter and honey to a mixing bowl and beat with a mixer or sturdy whisk. Once combined, beat in powdered sugar. Add milk and beat until thick and glossy.
  • If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.
  • To eat at a later time, wrap cooled loaves in plastic wrap.
  • When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. Recipe adapted slightly from Better Homes and Gardens
2. To Freeze: Cool loaves completely, then wrap tightly in plastic wrap. Place wrapped loaves in resealable plastic bags and freeze for 3-6 months. To thaw, place wrapped loaves in the refrigerator overnight, then drizzle with glaze and garnish.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Lori says

    Posted on 12/15 at 8:34 pm

    I made mini Bundts with this recipe. I shared with a co-worker. The were the BOMB!!

    Reply
  2. Tim H says

    Posted on 11/29 at 8:43 pm

    Great job, Amanda! We loved the recipe. Added dried cranberries to one of them. Should have added chocolate chips to the other for that added touch of decadence. But here’s the deal–the recipe stands on its own, even without the glaze…Keep up the good work!

    Reply
  3. Jeri says

    Posted on 8/26 at 6:59 pm

    This is the best bread of both worlds banana and pumpkin. I will make this again and again. Thank you for a perfect sweet bread recipe. Very moist.

    Reply
  4. Mary C Nelson says

    Posted on 9/18 at 2:42 pm

    We just love this. Making for the third time.

    Reply
  5. Katherine Salas says

    Posted on 9/30 at 7:48 pm

    I made this for first time last fall season and it was a huge hit, and I just made it for this season.

    Reply
  6. Andrea says

    Posted on 12/14 at 3:16 am

    Made my 4th loaf just now. Outside it’s freezing cold…so we’re cozy and enjoying the way the hot loaves are filling the house with great aromas. Everywhere I take this bread I get oohs and ahhhs. The glaze with the sprinkle of toasted walnuts really makes it. THANK YOU

    Reply
    • The Chunky Chef says

      Posted on 12/17 at 11:23 pm

      Hi Andrea 🙂 I’m SO thrilled that you love this bread as much as we do!! I hope you have a wonderful upcoming holiday! 🙂

      Reply
  7. Janice Bradsher says

    Posted on 11/13 at 7:55 pm

    Hi…..I haven’t made this yet, but I have a question regarding the recipe. In the ingredients, it states 1 tsp about 1 milk. Does this mean a teaspoon of milk? I have never seen it noted this way before.

    I can’t wait to make it for Thanksgiving. It looks delicious!

    Thank you in advance and have a great Thanksgiving.

    .

    Reply
    • The Chunky Chef says

      Posted on 11/16 at 1:18 pm

      Hi Janice 🙂 It looks like something got messed up in translation when coding for the recipe on the site… but yes, it’s about a teaspoon of milk 🙂 I hope you love it and have a wonderful Thanksgiving as well 🙂

      Reply
  8. Peggy says

    Posted on 10/21 at 1:30 am

    Chemo ended last year, but I still like to visit my chemo nurses aka nurse angels on occasion. When I do, I like to bring them something yummy. Instead of the usual cookies, I looked on yummly to find something seasonal and came across your bread. I made it last night and will be bringing it to the nurses today. I was happy to see the recipe made two loaves, so I could have one to freeze for myself. Of course I had to try a piece first and it’s amazing!

    This would be perfect as a gift, town get together and of course, for yourself.

    Thank you for posting it!

    Reply
    • The Chunky Chef says

      Posted on 10/24 at 10:09 pm

      Hi Peggy 🙂 I’m so glad you loved the bread, and I just have to say that it’s very sweet of you to bring treats to the chemo nurses! They’re truly amazing people 🙂

      Reply
      • Peggy says

        Posted on 10/26 at 1:38 pm

        They were the amazing ones and I love treating them when I’m at the hospital, or close to it. BTW,,,they LOVED the bread! BTW,,,,feels odd calling it bread when it was like a heaven dessert. I will be making this again soon. 1 loaf for the town event,,the other for me. *;) Again,,,thank you!!!!

        Reply
  9. Linda McCulloch says

    Posted on 10/17 at 9:51 am

    Can you substitute regular powdered ginger for the crystallized ginger?
    I cannot find it in my grocery store.

    Reply
    • The Chunky Chef says

      Posted on 10/17 at 12:08 pm

      Hi Linda 🙂 I would just add 1/4 tsp of the powdered ginger to the glaze, and accent with the chopped walnuts if you wanted 🙂

      Reply
  10. Jessica says

    Posted on 10/14 at 9:06 pm

    I made three loaves and they disappeared in less than five minutes. Excellent recipe that tantalizes the senses. You don’t know if it is pumpkin pie or banana bread. I had so many compliments on this recipe and I will definitely make it again. Thank you so much for sharing! You are awesome (just passing along what others said to me)!

    Reply
    • The Chunky Chef says

      Posted on 10/16 at 9:52 pm

      Hi Jessica 🙂 I’m SO happy to hear that everyone, (including you) loved the bread so much!! It’s definitely a staple in house 🙂

      Reply
  11. Sharon @ What The Fork says

    Posted on 10/14 at 1:52 pm

    I love pumpkin banana bread, such a great way to get your fruit and veg ?

    Reply
  12. Renee - Kudos Kitchen says

    Posted on 10/12 at 9:38 am

    That glaze. Your photos. I think I’m in love!! Great post. Great bread.

    Reply
  13. Megan @ With Salt and Wit says

    Posted on 10/11 at 11:51 pm

    Bread like this makes me hope that I get a couple loafs for the holidays!

    Reply
  14. Cathy @ Noble Pig says

    Posted on 10/11 at 11:24 pm

    I’m sure this is what is served in heaven.

    Reply
  15. Krista says

    Posted on 10/11 at 10:39 pm

    Holy delicious! I need to be baking this up!

    Reply
  16. Catalina @ Peas & Peonies says

    Posted on 10/11 at 10:46 am

    I love pumpkin and this pumpkin bread looks delicious! It will be perfect for my autumn breakfasts. Thanks!

    Reply
  17. Kyle @ Burger Artist says

    Posted on 10/10 at 2:45 pm

    Wow, I’ve made some pumpkin bread this season and love banana bread, but have never seen both together… looks great! Will have to give it a try.

    Reply
  18. Amy @ Little Dairy on the Prairie says

    Posted on 10/10 at 10:46 am

    I bet this bread is as delicious as it is gorgeous! I seriously want a slice, or two, for breakfast!

    Reply
  19. Jocelyn (Grandbaby cakes) says

    Posted on 10/10 at 10:06 am

    This bread is everything!!! I mean wow!

    Reply

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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