Pumpkin Banana Bread (that makes 2 loaves!) is the perfect mash-up of two classics — moist banana bread and spiced pumpkin bread — all topped with a drizzle of sweet maple glaze. It’s soft, tender, and full of cozy flavours without being overly heavy. Whether you enjoy it warm out of the oven with a cup of coffee or slice it up for an easy grab-and-go snack, this recipe is simple, comforting, and just the thing to bake when you want your kitchen to smell amazing.
What I love most about this pumpkin banana bread is how it layers comfort into every bite. The pumpkin keeps it soft, the bananas bring natural sweetness, and that maple glaze adds just the right touch of indulgence. It’s the kind of loaf that feels right at home cooling on the counter while the whole kitchen fills with that warm spice scent. On days when I want something more chocolately, I’ll go for my Chocolate Chip Zucchini Bread and when I’m craving something bright and fresh, my Raspberry Lemon Loaf is always a favourite. This bread sits somewhere in the middle. It’s cozy, balanced, and just as welcome with morning coffee as it is after dinner.
😍 Why You’ll Love This Chocolate Chip Zucchini Bread
Perfect flavour combo: ripe bananas and pumpkin come together with warm spices for the ultimate fall loaf.
Super moist: pumpkin, bananas, Greek yogurt, and avocado oil keep it tender for days.
Easy to make: simple ingredients and straightforward steps make this bread beginner-friendly.
Freezer-friendly: make a double bath and stash one in the freezer for later!
🎃 Ingredients You’ll Need To Make Pumpkin Banana Bread
All-purpose flour: creates the structure and soft crumb
White sugar: sweetness the bread.
Salt: enhances the overall flavour.
Cinnamon: adds warmth and coziness.
Nutmeg: gives a subtle nutty, earthy depth.
Pumpkin pie spice: gives it that pumpkin pie flavour we all know and love.
Baking soda: helps the bread rise and stay fluffy.
Baking powder: adds extra lift and lightness.
Eggs: bind the batter together and provide structure.
Ripe bananas: mashed for natural sweetness and extra moisture.
Pure pumpkin: the star ingredient that adds flavour and moisture.
Plain Greek yogurt: keeps the bread tender and moist.
Avocado oil: adds richness and moisture without a strong flavour.
For the Glaze:
Powdered sugar: the base for a smooth, sweet glaze.
Maple syrup: adds flavour and sweetness with a cozy fall note.
Milk: thins the glaze to a drizzleable consistency.
Cinnamon: a pinch of warm spice in the glaze.
✔️ How To Make This Pumpkin Banana Bread Recipe
To begin, preheat your oven to 350°F. Lightly grease two 9×5-inch loaf pans with cooking oil, or line them with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, pumpkin pie spice, baking soda, and baking powder. Set aside.
In another large bow, whisk or beat together the sugar and avocado oil until smooth and creamy. Add the Greek yogurt and continue mixing until fully combined. Crack in the eggs one at a time, mixing well after each addition. Gently fold in the mashed bananas and canned pumpkin until incorporated.
🤝 Sammy’s Tip for Pumpkin Banana Bread
- If the tops are browning more than you’d like, tent with foil towards the end of baking.
Slowly add the wet ingredients into the bowl of dry ones, stirring with a wooden spoon until just combined. Be careful not to overmix; this helps keep the bread light.
Divide the batter evenly between the loaf pans and bake for 45 to 65 minutes, or until a toothpick inserted into the centre comes out clean. Allow the breads to cool for about 5 minutes in their pans, then run a knife around the edges to loosen. Transfer to a wire rack and let cool for another 10 minutes.
While the bread cools, make the maple glaze by whisking together the powdered sugar, maple syrup, milk, and a pinch of cinnamon until smooth. The glaze should be thin enough to drizzle. Add an extra splash of milk if needed.
Using a chopstick or skewer, poke several holes into the tops of the loaves. Transfer the glaze to a piping bag or zip lock bag with the tip snipped off, and gently squeeze glaze into each hole. Drizzle any remaining glaze over the top. Slice and enjoy warm or at room temperature! See this pumpkin banana bread recipe in action here.
🗒️ Variations
Want an extra crunch? stir in chopped walnuts or pecans for added texture.
For a sweeter bite, fold in some chocolate chips or white chocolate chips.
🗒️ Substitutions
Oil: use vegetable or canola instead of avocado oil if that’s what you have on hand.
🍴 Leftovers? Lucky you.
Store the pumpkin banana bread in an airtight container or ziplock bag at room temperature for up to 4-5 days. For longer storage, freeze the bread for up to 3 months by wrapping it (in individual slices) tightly in plastic wrap and placing it in a freezer-safe bag. To serve, thaw overnight on the counter.
🤔 FAQ’S
How do you know when the bread is done?
It takes about an hour to bake pumpkin bread. Insert a toothpick into the middle of the loaf and if it comes out clean, it’s ready to take out of the oven.
Can I make pumpkin banana muffins instead of bread?
Yes! Pour the batter into a lined muffin tin and bake for approx 25-30 minutes at 325°F or until a toothpick comes out clean.
Can I freeze pumpkin banana bread?
Absolutely. Once cooled, wrap each loaf (or individual slices) tightly in plastic wrap, then in foil, and store in a freezer bag for up to 3 months. Thaw at room temperature overnight.
How do I keep my bread moist?
The bananas, pumpkin, and yogurt already keep this bread super moist. Just be careful not to overbake it.
Do I have to add the glaze?
Nope! The bread is delicious on its own. The glaze adds a sweet maple-cinnamon touch, but you can skip it if you prefer a less sweet version.
👩🏻🍳 Hungry For More?
If you loved this Pumpkin Banana Bread recipe, then make sure to check out a few of my other favourites you may also love:
- Apple Cinnamon Rolls
- Morning Glory Muffins
- Blueberry Lemon Muffins
- Chocolate Chip Zucchini Bread
- Raspberry Lemon Loaf with Cream Cheese Icing
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this pumpkin banana bread recipe (or any recipe of mine) don’t forget to leave a review.
Pumpkin Banana Bread with Maple Syrup Glaze
Equipment
- 2 9×5 loaf pans
Ingredients
- 3 cups all purpose flour
- 1/2 cup avocado oil, light olive oil/canola oil are great alternatives
- 3 eggs
- 1 can pure pumpkin (398mL)
- 1/4 cup plain greek yogurt
- 4 ripe bananas, peels removed, mashed
- 1½ cups white sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp baking powder
Maple Syrup Glaze:
- 1½ cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk, plus more to thin if needed
- pinch of cinnamon
Instructions
- Preheat your oven to 350 °F.
- Lightly grease two 9×5 inch loaf pans with cooking oil.Alternatively, line with parchment paper.
- To a large bowl, whisk together the flour, salt, cinnamon, nutmeg, pumpkin pie spice, baking soda, and baking powder. Set aside.
- To a separate large bowl, whisk or beat together the sugar and oil until combined.Sammy's tip: sugar and oil don't dissolve together, so you'll likely end up with a grainy or slightly lumpy consistency (which is fine).
- Add the yogurt and mix again until smooth.
- Add the eggs, one at a time, mixing well in between each.
- Add the ripe bananas, and pure pumpkin and gently mix to combine.
- Slowly add the wet batter into the flour mixture, continuously mixing with a large wooden spoon until well combined.
- Divide the batter evenly between the two pans and bake for 45 to 60 minutes, or until a toothpick inserted in the centre comes out clean.Sammy's tip: to prevent the tops from browning too quickly, lightly tent with foil for the last portion of bake time, if required.
- Allow to cool for 5 minutes before running a knife around the edge to easily remove from the pan.
- Remove and cool on a wire rack for an additional 10 minutes.
- While the bread cools, make the maple syrup glaze by mixing together all of the ingredients.The glaze needs to be thin enough to easily squeeze into the bread, so add more milk if needed.Add the glaze into a piping bag or large ziplock bag and slice a small piece off the tip to open slightly.
- Using a chopstick, poke at least 7 holes into the top of the bread.
- Squeeze in some of the glaze into each hole.
- If you have leftover glaze drizzle over the top.
- Slice and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Can I substitute apple sauce or something else for bananas. I am severely allergic to them
I haven’t tried this recipe with anything other than bananas – but I am sure you can swap it for apple sauce.
I plan to use applesauce instead of oil. I use it in all my breads and they turn out wonderful and so moist. So much healthier! However, I am not sure about using applesauce in place of bananas.
fantastic recipe
Thank you, Tammy!
This pumpkin banana bread was so delicious! Definitely making this again.
Hi Sonia – thank you for leaving a review. I am so happy you enjoyed this recipe! -Sammy
Hi if i just want to make one loaf do i just half the recipe?
Yes that should be fine!
My family’s FAVOURITE!
Delicious bread and easy. I left the glaze off and was still so yummy.
can i use butter instead of avocado oil? what measurements?
My family loved this! So easy too!
Can I sub the avocado oil for something else? – EVOO or butter?
Yes! You can use vegetable oil, canola oil, olive oil. Although, if you use olive oil, would recommend a light olive oil just so the taste isn’t overpowering. Hope this helps – Sammy
This worked exactly as written, it is absolutely divine!!
Loved how quickly this came together. Perfect for a busy weeknight!
This bread is so good! I make pumpkin bread and banana bread every Fall/Winter but never thought to combine them! It was amazing! My kids devoured both loaves! I iced one and left one plain.
When I started mixing things I realized I didn’t have any Greek yogurt left so I subbed some sour cream and it worked out great!
Can I bake this in a 9×13 cake pan? If so how long should I leave it in the oven? It looks so yummy and I have four bananas ready to be baked!
Hi Sammy! I’m going to try this recipe next. While reading through it, I think an ingredient is missed in the directions of step 4, just wanted to let you know!
Hi Mary! Thanks so much for this! I updated it! Good catch -Sammy
Absolutely delicious, moist and flavourful, quick and easy!! Next time ill add some nuts.
Thank you!
Just came out of the oven and it smells divine! Can’t wait to serve this for our Thanksgiving dessert this weekend!
Hey I just made this and it smells amazing but the glaze just seems so sickly sweet. I just want to make sure the measurements are correct. I had to add far more than 1 tbsp or mile and 2 tbsp of maple syrup to get this even remotely pourable. Please confirm when you have a moment. I did add more milk which was fine but sweet!!