Is it Banana Bread, or is it Pumpkin Bread? This perfectly spiced Pumpkin Banana Bread is the best of both! So moist and tender, loaded with cinnamon, ginger and vanilla, and topped with a Maple Glaze that melts in your mouth.
Author: Snowflakes & Coffeecakes
Pumpkin Banana Bread
, room temperature
Unsweetened Pumpkin Purée
Powdered Confectioners Sugar
Preheat oven to 350 degrees F (175 degrees C). Grease bottoms and ½ inch up sides of two 9x5-inch loaf pans.
In a medium bowl, whisk together the
All-Purpose Flour (3 1/3 cups)
Baking Soda (1/2 Tbsp)
Baking Powder (1 tsp)
Ground Cinnamon (1 tsp)
Ground Ginger (1 tsp)
Salt (1/2 Tbsp)
In a large bowl, beat
Granulated Sugar (2 cups)
Vegetable Oil (2/3 cup)
with a hand mixer on medium speed until well combined.
, one at a time, beating after each. Add
Unsweetened Pumpkin Purée (1 can)
Bananas (1/2 cup)
Milk (2/3 cup)
Vanilla Extract (1 tsp)
, beating just until blended.
Add half of the flour mixture and beat on low speed just until combined; add remaining flour mixture and beat on low speed just until combined.
Pour half of batter into each prepared pan and spread the top evenly.
Bake for 45 to 55 minutes or until the top is set and golden brown, and a toothpick inserted comes out clean.
Remove from oven, set pans on their side, and cool for 10 minutes. Remove from pans and cool completely.
In a small bowl, beat
Maple Syrup (1/4 cup)
Butter (2 Tbsp)
until well blended. Slowly beat in
Powdered Confectioners Sugar (1 cup)
and blend until smooth. Add a tablespoon or two of
Milk (1 Tbsp)
at a time to reach thick drizzling consistency.
Drizzle Maple Glaze over loaves and sprinkle with
Pecans (1/2 cup)
Yields 2 loaves.
Nutrition Per Serving
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