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...your family will fall in love with this too!
A family-favorite for years, my girls have told me so many times that I should be selling loaves of this to Starbucks, where they would be charging everyone BIG BUCKS for every slice! But nah, we'll keep it our little secret, and share it only with special people - like you!
Any time you have bananas included in the recipe, you just know that you are going to have a moist cake or bread - but add pumpkin puree to the mix and you've got a double dose of flavor and moistness, so rich and buttery that it is Banana Pumpkin Bread perfection!
My little ones don't care so much for nuts IN the bread, so I add a sprinkle of fresh pecans on top of the silky Maple Glaze.
As many times as I've made this over the years, I've never had a cracked or dry loaf. They turn out picture-perfect and tummy-pleasing every single time. And there aren't too many recipes that you can say that about!
Perfect for a cool fall morning with a cup of hot coffee, or just as wonderful sliced up and served as a pumpkin-spiced dessert. This Maple-Glazed Pumpkin Banana Bread also freezes like a dream, so you can get started on your holiday baking now. One bite and this will be your new favorite too!
¼ cup pure maple syrup (NOT pancake syrup!)
2 tablespoons butter (softened)
1 cup powdered sugar
1-2 tablespoons milk
½ cup chopped pecans (optional)
HOW I MAKE THIS:
1. Preheat oven to 350 degrees. Grease bottoms and ½ inch up sides of two 9x5 loaf pans.
2. PREPARE PUMPKIN BANANA BREAD: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger and salt.
3. In a large bowl, beat sugar and oil with a hand mixer on medium speed until well combined. Add eggs, one at a time, beating after each. Add pumpkin, milk, and vanilla, beating just until blended.
4. 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.
5. Pour half of batter into each prepared pan and spread the top evenly.
6. Bake for 45 to 55 minutes or until the top is set and golden brown, and a toothpick inserted comes out clean.
7. Remove from oven, set pans on their side, and cool for 10 minutes. Remove from pans and cool completely.
8. PREPARE MAPLE GLAZE: In a small bowl, beat maple syrup and softened butter until well blended. Slowly beat in powdered sugar and blend until smooth. Add a tablespoon or two of milk at a time to reach thick drizzling consistency.
9. Drizzle Maple Glaze over loaves and sprinkle with chopped pecans.
YIELD: 2 loaves
Originally posted November 2012, revised and reposted October 2018 & 2019.
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