Pumpkin Banana Bread is a combination of my two favorite quick breads- pumpkin and banana in one delicious loaf! This easy to make bread is perfect for making and freezing to have on hand during the holidays.
There are few things I love more than pumpkin bread. This recipe for Pumpkin Banana Bread with Orange Glaze is so good! I always have an abundance of ripe bananas in my kitchen. Over ripe bananas are key to making super moist banana bread. Whatever you do, don’t ever make banana bread with under ripe bananas! It won’t be sweet enough or have a soft enough texture to yield the perfect loaf of banana bread.
When fall rolls around every year, I get the desire to bake everything PUMPKIN! For weeks it’s pumpkin sheetcake, pumpkin chocolate chip cookies, Great Harvest pumpkin bread, pumpkin muffins, and finally, pumpkin pie! I know you will love this super moist Pumpkin Banana Bread with Orange Glaze. It doesn’t have a super strong orange flavor, just a bit of orange in the glaze to give the bread a light, sweet topping.
Each recipe makes two loaves so there’s plenty for you and one for a friend…or your freezer. Pumpkin Banana Bread with Orange Glaze freezes beautifully and is perfect for brunch or a quick and easy dessert. Served with fresh whipped cream and sprinkled with powdered sugar or dusted with a little cinnamon and you’ve got a special sweet treat!
Pumpkin Banana Bread with Orange Glaze
Prep Time 10 minutes
Cook Time 1 hour
cool time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 per loaf
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 cup Libby’s pumpkin not pumpkin pie filling
- 2 overripe bananas peeled
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon half and half
- dash of salt
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 350 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin, bananas and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, and cinnamon into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely on wire rack.
Mix glaze with whisk. Place wire rack over a cookie sheet. Pour the glaze over the loaves and let any excess glaze drip onto the cookie sheet.
Yields 2 loaves
- I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
- Bake in 4 1/2 x 8 1/2 pans. The pans will be over 3/4 full. There is about a 1/2 – 3/4 inch space to the top of the loaf pan. This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.