This Pumpkin banana quick bread is the perfect snack for Fall. Bursting with fresh pumpkin puree, ripe bananas and walnuts, this quick bread recipe is a welcome treat with coffee or tea.
I also happened to have about a full can of pumpkin leftover that I didn't want to go to waste, so I thought why not try to combine the two and make this Easy Pumpkin Banana Nut Quick Bread.While this is not an original recipe, I did decide to kick it up a notch with a creamy maple glaze. That, my friends, really put it over the top!
We all know that Nestle makes the very best chocolate, right? But they also have this recipe on their site that is super easy to make. This quick bread has nuts, but I do think some chocolate chips would have been a great idea (I'm surprised they weren't added). Also, with reading some of the comments, I decided to use the mini loaf pans instead of two large. One person commented that it needs some sort of frosting, which is why I made a maple glaze. Oh and I should mention I baked the quick bread at 325 not 350, as the original recipe suggests. The results are fantastic.
The pumpkin banana nut quick bread is super moist and the glaze really goes well with the other flavors.
I would recommend that you glaze the bread right before eating - I noticed the next day the glaze soaked in the bread but that was tasty too. Since it does make 6 mini loafs, I did freeze 4 of them to be eaten another time. Just be sure to wrap them when completely cooled in plastic wrap and store in a freezer bag. These would be great to pull out when that unexpected company stops by or you have a craving that needs a fix!
Oh, did I mention the Maple Glaze? Let's drizzle....
Let's eat some pumpkin banana nut bread! (oh and have coffee!)
Get the Recipe
Pumpkin Banana Quick Bread
This easy quick bread is perfect for breakfast or snack time!
- 4 cups flour
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 2 teaspoons baking soda
- ½ teaspoon salt
- 15 oz pumpkin puree
- 4 eggs
- 1 cup white sugar
- 1 cup packed light brown sugar
- 1 cup mashed very ripe bananas (2 medium)
- ¾ cup vegetable oil
- 1 cup chopped walnuts
- ¼ cup pure maple syrup
- 2 tablespoons butter
- ½ cup powdered sugar
- Preheat oven to 325
- Grease 6 mini loaf pans or 2 9x5" loaf pans
- In a medium bowl combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Mix well
- In a large bowl beat together until smooth the pumpkin, eggs, white sugar, brown sugar, bananas and vegetable oil
- Gradually mix in the flour mixture then stir in the nuts.
- Spoon into prepared pans
- Bake for 30 minutes then check with a toothpick - if it comes out clean they are done. If you are doing large loaves (which I did not try); check after 50 minutes and still wait until toothpick comes out clean.
- Cool on wire rack 10 minutes then remove.
- In a small saucepan combine the butter and maple syrup; stir until butter melts then remove from stove; Whisk in the powdered sugar (sifted)
- NOTE: The glaze will do 2-3 small loafs. It's best to glaze and eat the same day.
- Loaves freeze well without the glaze
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 67mgSodium: 508mgCarbohydrates: 81gFiber: 4gSugar: 43gProtein: 9g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
Carole @ From My Carolina Home says
Yum, I can almost smell the aroma of it baking. Lovely photos, making me hungry.
[email protected] says
You list 1/2 tsp of salt twice. Can you please clarify? Can't wait to try this! Thanks for posting it.
[email protected] says
Sorry fingers too fast - just 1/2 teaspoon salt! The rest of the ingredients are good.
I love pumpkin and I love banana bread, so I think this will be a hit. Thanks for sharing!
Have you viewed Seattle Senior Housing website says
oh my GOODNESS! The combo of pumpkin and banana makes me weak in the knees. <3
I see that I have found your recipe years after it was posted so I'm not sure you're still checking comments. Being a retired teacher and a grandmother, I feel compelled to let you know how much we love this recipe! Now that I am cooking for an even larger family, with growing grandchildren, I look for quick bread recipes that make 2 or more loaves. This recipe also solves the dilemma of choosing between banana or pumpkin bread. I subbed out the nuts for mini chocolate chips and made everyone happy! Thanks so much for posting this.
Deb Attinella says
I am so glad you are enjoying this recipe!