Cozy Pumpkin Banana Bread
As the leaves change colors and the air turns crisp, there’s nothing quite like the aroma of freshly baked Pumpkin Banana Bread wafting through your kitchen. This delightful treat brings together the warm flavors of pumpkin, ripe bananas, and spices, creating a soft and moist loaf perfect for any fall gathering or cozy afternoon. With hints of cinnamon and nutmeg, each slice feels like a warm hug, making it a personal favorite for the season.
Why You’ll Love This Recipe
This Pumpkin Banana Bread is not just a simple bake; it marries the natural sweetness of bananas with the rich, earthy flavors of pumpkin. The texture is wonderfully fluffy, with a beautiful crumb that holds up well to toasting or spreading a generous layer of butter on top. Whether you enjoy it as a breakfast delight or an afternoon snack, you will find yourself reaching for another slice.
Ingredients Needed For Pumpkin Banana Bread
- 2 cups self-rising flour: Provides the perfect structure and lift for our loaf without needing any additional leavening agents.
- 1 cup light brown sugar (packed): Brings a deep caramel-like sweetness that perfectly complements the spices.
- 2 teaspoons pumpkin pie spice: This blend of spices adds that classic fall flavor; you can also make your own with cinnamon, nutmeg, and ginger.
- 1/4 teaspoon baking soda: It enhances the rise and gives it that ideal fluffy texture.
- 1 cup pumpkin puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- 2 overripe bananas (mashed, roughly 1 cup): The riper the bananas, the sweeter and richer your bread will be—perfect for using those leftover bananas!
- 1/2 cup canola oil: Keeps the bread moist and tender; you could also use melted butter for added richness.
- 1/2 cup milk: Adds creaminess to the batter and helps bring all the ingredients together.
- 2 large eggs: These help bind everything and add to the fluffiness of the texture.
- 1/2 cup chopped pecans: Optional for a delightful crunch; you could substitute walnuts or leave them out altogether if you prefer.
- For the Cream Cheese Glaze:
- 1/2 cup powdered sugar: Sweetens up the glaze and gives it a nice texture.
- 4 ounces cream cheese (softened): Creates a creamy and tangy glaze that’s perfect for drizzling.
- 1 teaspoon vanilla extract: Adds depth and a lovely aroma to your glaze.
- 1 tablespoon milk: Adjusts the consistency of the glaze for easy drizzling.
How to Make Pumpkin Banana Bread
For the Pumpkin Banana Bread
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the self-rising flour, brown sugar, pumpkin pie spice, and baking soda until well combined.
- In another bowl, combine the pumpkin puree, mashed bananas, canola oil, milk, and eggs; stir until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Glaze
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing well.
- Add milk a little at a time until you achieve your desired glaze consistency.
Putting it All Together
Once the Pumpkin Banana Bread has cooled completely, drizzle your cream cheese glaze over the top for a touch of sweetness. Slice and serve!
How to Serve Pumpkin Banana Bread
Enjoy your Pumpkin Banana Bread warm or at room temperature, and feel free to toast slices for an extra layer of texture. It makes a cozy accompaniment to a cup of tea or coffee and can be a wonderful addition to breakfast brunch tables or holiday gatherings.
How to Store Pumpkin Banana Bread
Keep your Pumpkin Banana Bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. You can also refrigerate it to extend its shelf life, but be mindful that it may dry out slightly.
Tips to Make Pumpkin Banana Bread
- Check for ripeness: Use bananas that are heavily speckled and almost black for the sweetest flavor.
- Don’t overmix: Mix just until combined to ensure a light and fluffy bread.
- Add-ins galore: Consider adding chocolate chips, dried cranberries, or even seeds for added texture and flavor.
Variations and Substitutions
- Gluten-free option: Substitute self-rising flour with a gluten-free all-purpose blend.
- Nut-free: Simply omit the pecans or replace them with pumpkin seeds for a nice crunch.
- Spice up the glaze: You can add a pinch of cinnamon or nutmeg to the glaze for that extra seasonal flavor.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just make sure to cook it down and puree it until smooth. Ensure that it has the same moisture content as canned pumpkin puree.
How can I tell when the bread is done baking?
Your bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it seems to be browning too quickly on the top, tent it with foil for the last 15 minutes of baking.
Can I freeze Pumpkin Banana Bread?
Absolutely! Wrap the bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it in the refrigerator overnight before slicing.
How can I add more flavors to my Pumpkin Banana Bread?
You might consider adding extras like chocolate chips, dried fruit, or even different nuts. Some people also enjoy adding a bit of maple syrup or other spices for a unique twist.
How long does Pumpkin Banana Bread last?
If stored properly at room temperature, it lasts about 4 days. If refrigerated, it can last up to a week; in the freezer, it will keep for around 3 months.
Pumpkin Banana Bread
Ingredients
For the Bread
- 2 cups self-rising flour Provides structure and lift.
- 1 cup light brown sugar (packed) Adds caramel-like sweetness.
- 2 teaspoons pumpkin pie spice Classic fall flavor; can be homemade.
- 1/4 teaspoon baking soda Enhances rise and fluffiness.
- 1 cup pumpkin puree Use pure pumpkin puree.
- 2 large overripe bananas (mashed, roughly 1 cup) Riper bananas provide more sweetness.
- 1/2 cup canola oil Keeps bread moist; may substitute with melted butter.
- 1/2 cup milk Adds creaminess.
- 2 large eggs Helps bind ingredients.
- 1/2 cup chopped pecans Optional for crunch; can substitute with walnuts or omit.
For the Cream Cheese Glaze
- 1/2 cup powdered sugar Sweetens the glaze.
- 4 ounces cream cheese (softened) Creates creamy glaze.
- 1 teaspoon vanilla extract Adds depth.
- 1 tablespoon milk Adjusts glaze consistency.
Instructions
Preparation for the Bread
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the self-rising flour, brown sugar, pumpkin pie spice, and baking soda until well combined.
- In another bowl, combine the pumpkin puree, mashed bananas, canola oil, milk, and eggs; stir until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Preparation for the Cream Cheese Glaze
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing well.
- Add milk a little at a time until you achieve your desired glaze consistency.
Putting it All Together
- Once the Pumpkin Banana Bread has cooled completely, drizzle your cream cheese glaze over the top.
- Slice and serve!
