PUMPKIN BANANA BREAD
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This is an elevated banana bread recipe with a fall twist. By simply adding some canned or roasted pumpkin and a few spices to a regular banana bread recipe makes it perfect for fall.
Banana bread always makes a great snack or is perfect with a cup of coffee for breakfast. Adding pumpkin to the bananas makes a moist and delicious bread that will help you welcome fall.
With a few good tools, you can easily bake up the perfect bread and store all the leftovers.
To amp it up, I added a cream cheese glaze and topped it with cinnamon sugar.
The combination of pumpkin and spices with a cream cheese glaze balances the flavors well.
How do you store pumpkin banana bread?
Pumpkin banana bread can be stored airtight at room temperature for about 3-4 days. Keeping it airtight will help keep it soft and prevent it from drying out. If you frost with the cream cheese frosting it will need to be refrigerated.
You can freeze this type of bread. Freeze without frosting, wrap the unfrosted bread tightly and store it in the freezer in an airtight container. To thaw, simply take it out and let thaw at room temperature.
Pumpkin banana bread or any type of banana bread always tastes good if reheated with a little bit of butter spread on top, or extra frosting 🙂
What type of pumpkin can you use for this recipe?
You can use canned pumpkin puree for this recipe. Plain pumpkin puree will work best. If you have pumpkin pie filling, not pure pumpkin puree, omit the cinnamon and nutmeg since it is already spiced.
You can also use freshly roasted pumpkin for this recipe. For tips, see how to roast a pumpkin for pumpkin puree. Either one you choose to use, measure them the same in this recipe.
Do you need to frost this pumpkin banana bread?
This bread is full of flavor and tastes good on its own. I do like to top it with a cream cheese frosting glaze and sprinkle it with additional cinnamon sugar or fall spices. Either way, it will be delicious.
Pumpkin Banana Bread
For the bread:
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnmaon
- 1/2 tsp nutmeg
- 1 1/2 cups light brown sugar
- 1 stick unsalted butter cut into slices
- 1/2 cup pumpkin
- 3 bananas blended
- 1/2 cup whole milk
- 2 eggs
- 1 tsbp vanilla
For the Glaze:
- 1 8 oz container of cream cheese
- 1-2 cups confectioners sugar
- 1 tsp vanilla
- 1/4 cup milk
For the bread:
- In the bowl of a mixer whisk flour, salt, baking soda, cinnamon, nutmeg, and brown sugar.
- Add the butter to the flour mixture in the bowl and blend until the mixture appears sandlike with small chunks of butter.
- In a small bowl or large measuring cup add blended bananas, pumpkin, milk, vanilla, and eggs, and whisk.
- Add 2/3 of the milk mixture into the flour mixture and blend on medium speed for 2 minutes.
- Add the rest of the milk mixture and blend on medium for one more minute.
- Pour mixture into a greased or parchment-lined bread pan. Fill pan halfway to 2/3 full to leave room for the bread to rise. You may have enough batter to fill two depending on the size of the pan.
- Bake on 350 degrees F. for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
For the glaze:
- Add cream cheese to a mixer and blend on medium until soft.
- Add milk, vanilla, and sugar about half of a cup at a time.
- Blend on medium low until incorporated well, slowly adding more sugar until it reaches the desired consistency.
- If it is too runny, add more sugar. If it is too thick, add more milk a tsp at a time.
- When bread is out of the oven and cooled add the glaze.
- This bread recipe will work with any 8 1/2 in x 4 in or 9 in x 5 in, glass or metal bread baking pan.
- You can also use 1-2 tsp of pumpkin spice seasoning in place of the cinnamon and nutmeg.