Introduction

This Honey Glazed Pumpkin Banana Bread combines the warm spices of pumpkin bread with the natural sweetness of ripe bananas, finished with a glossy honey glaze. It’s perfect for cozy mornings or afternoon treats, offering moist texture and comforting flavors in every slice.

A loaf cake with a brown, slightly rough texture sits on a metal cooling rack over a white marbled surface. The cake is covered with white glaze that drips slowly down the sides creating smooth, shiny streaks. On top, small pieces of chopped walnuts are scattered unevenly, adding a rough, crunchy contrast to the smooth glaze and soft cake. In the background, blurry warm orange and red flowers add a soft, colorful touch but do not distract from the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups granulated sugar
2/3 cup vegetable oil
4 eggs
2/3 cup water
1 15-ounce can pumpkin
1/2 cup mashed ripe bananas (about 1-2 bananas)
2 Tbsp crystallized ginger, finely chopped
2 Tbsp walnuts, chopped
2 Tbsp butter, softened (for glaze)
1/4 cup honey (for glaze)
1 cup powdered sugar (for glaze)
1 tsp milk (for glaze)

Instructions

Step 1: Preheat your oven to 350°F. Prepare two 9×5-inch loaf pans by spraying the bottoms and sides or lining them with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, and cloves until well combined.
Step 3: In a large mixing bowl or stand mixer, beat sugar and vegetable oil until blended. Add eggs one at a time, beating well after each addition.
Step 4: Add half of the flour mixture to the wet ingredients, mixing on low speed. Slowly pour in 1/3 cup water as it mixes.
Step 5: Add the remaining flour mixture, beating on low again, then mix in the remaining 1/3 cup water. Beat just until combined with no large flour streaks.
Step 6: Stir in the pumpkin and mashed bananas with a wooden spoon until evenly mixed.
Step 7: Divide the batter evenly between the prepared loaf pans, smoothing the tops.
Step 8: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Let the pans cool on wire racks for 10 minutes, then remove the loaves from pans and cool completely on racks.
Step 10: While the bread cools, prepare the honey glaze: beat softened butter and honey together until combined.
Step 11: Beat in powdered sugar, then add milk and continue beating until the glaze is thick and glossy.
Step 12: If serving immediately, drizzle glaze over cooled bread and sprinkle with crystallized ginger and walnuts.
Step 13: To store for later, wrap the completely cooled loaves tightly in plastic wrap.
Step 14: When ready to serve, drizzle the glaze on the loaves, sprinkle with ginger and walnuts, and enjoy.

Tips & Variations

For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
Use ripe bananas with brown spots for extra sweetness and moisture in the bread.
Swap vegetable oil for melted coconut oil for a subtle tropical twist.
Add 1/2 cup chocolate chips to the batter for a richer treat.
Ensure not to overmix the batter to keep the bread tender and moist.

Storage

Wrap the cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped loaves for up to 3 months. Thaw frozen bread at room temperature before glazing and serving. Reheat slices briefly in the microwave for a warm treat.

How to Serve

A golden brown loaf cake with a rough crust sits on a metal cooling rack over a white marbled surface. The cake has slight cracks and a textured top showing its baked crumb. On top, a woman's hand holds a silver spoon pouring smooth white icing in thin lines, some dripping down the sides of the loaf. In the background, a white mug stands out against scattered autumn leaves in red, orange, and purple colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and measure out the equivalent amount (about 1 ¾ cups) to replace the canned pumpkin for consistent texture.

Is it necessary to use both baking soda and baking powder?

Yes, they work together to give the bread the right rise and texture. Baking soda neutralizes the acidity from the pumpkin and bananas, while baking powder provides additional leavening.