Honey Glazed Pumpkin Banana Bread


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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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

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.

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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

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.  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.

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

 


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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
Print
5 from 1 vote
Honey Glazed Pumpkin Banana Bread
2 loaves
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
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!
Author: The Chunky Chef
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
  1. 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.
  2. To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
  3. 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.
  4. Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.
  5. 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.
  6. Add pumpkin and mashed bananas and stir together with a wooden spoon.
  7. Divide batter evenly between the two loaf pans, spreading into even layers.
  8. Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.
  10. While bread is cooling, make the honey glaze.
  11. 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.
  12. If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.
  13. To eat at a later time, wrap cooled loaves in plastic wrap.
  14. When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.
Recipe Notes

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.

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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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20 comments on “Honey Glazed Pumpkin Banana Bread”

  1. 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

  2. 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.

    .

    • 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 🙂

  3. 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!

    • 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 🙂

      • 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!!!!

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

  5. 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)!

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

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

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

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

  10. Holy delicious! I need to be baking this up!

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

  12. 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.

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

  14. This bread is everything!!! I mean wow!