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Honey Glazed Pumpkin Banana Bread Recipe

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★★★★★

5 from 84 reviews

This Honey Glazed Pumpkin Banana Bread is a moist, flavorful loaf combining the warm spices of cinnamon, ginger, nutmeg, and cloves with the natural sweetness of pumpkin and ripe bananas. Finished with a luscious honey glaze sprinkled with crystallized ginger and walnuts, it makes an irresistible treat perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Pumpkin Banana Bread:

  • 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 (1–2 bananas)
  • 2 Tbsp crystallized ginger (finely chopped)
  • 2 Tbsp walnuts (chopped)

Honey Glaze:

  • 2 Tbsp butter (softened)
  • 1/4 cup honey
  • 1 cup powdered sugar
  • 1 tsp milk

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Spray bottoms and sides of two 9×5″ loaf pans with nonstick spray or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. Combine Wet Ingredients: In the bowl of a stand mixer or a large mixing bowl, beat together granulated sugar and vegetable oil until well combined. Add eggs one at a time, beating thoroughly after each addition.
  4. Add First Half of Dry Ingredients and Water: With mixer on low speed, add half of the flour mixture to the wet ingredients. While mixing, slowly pour in 1/3 cup of water. Mix gently to combine.
  5. Add Remaining Dry Ingredients and Water: Add the remaining flour mixture to the batter on low speed, then beat in the remaining 1/3 cup water. Mix until just combined, ensuring no large streaks of flour remain but do not overmix.
  6. Add Pumpkin and Bananas: Using a wooden spoon, fold in the canned pumpkin and mashed ripe bananas until fully incorporated.
  7. Pour Batter into Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops evenly.
  8. Bake the Bread: Bake in the preheated oven at 350°F for 50-55 minutes. Check doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but no wet batter.
  9. Cool the Bread: Remove pans from the oven and place on wire cooling racks for 10 minutes. Then remove the loaves from the pans and allow them to cool completely on wire racks.
  10. Prepare Honey Glaze: While the bread cools, beat softened butter and honey together in a mixing bowl using a mixer or sturdy whisk. Gradually beat in powdered sugar until smooth. Add milk and continue beating until the glaze is thick and glossy.
  11. Glaze and Garnish: If serving immediately, drizzle the honey glaze over the cooled bread loaves. Sprinkle the tops with finely chopped crystallized ginger and chopped walnuts.
  12. Storage and Serving Later: To serve later, wrap the cooled loaves tightly in plastic wrap. When ready to eat, drizzle with glaze, sprinkle with ginger and walnuts, and serve.

Notes

  • Be careful not to overmix the batter to keep the bread tender and moist.
  • You can substitute the crystallized ginger with fresh grated ginger for a different flavor note.
  • Make sure the bread is completely cooled before glazing to prevent the glaze from melting and soaking in too much.
  • Store bread wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Keywords: pumpkin banana bread, honey glaze, spiced bread, fall bread recipe, moist banana bread, easy pumpkin bread

Find it online: https://trendytasterecipes.com/honey-glazed-pumpkin-banana-bread-recipe/