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!
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I’ve been a huge pumpkin bread fan since for-e-ver… but never thought to actually combine my two favorite quick breads, banana and pumpkin. When I was flipping through an old Better Homes and Gardens magazine, I saw this recipe for a pumpkin banana bread with a honey glaze, and I just knew I’d have to try it out. Multiple baking sessions later, I was hooked lol.
What’s not to love? All 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.
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 🙂
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!
Originally the recipe called for just the crystallized ginger on top of the bread, but I like the added crunch of the toasted walnuts. Feel free to omit those if you’d prefer an entirely nut-free bread though 🙂
My daughter came home from school one day and saw me drizzling the honey glaze over a loaf of this pumpkin banana bread, and I thought she was going to lose her mind with excitement. Seriously, this bread is definitely kid-friendly! She promptly ate 2-3 slices and asked for more after we had dinner.
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 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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
- 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.
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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.