Pumpkin Banana Bread with a Brown Butter Glaze

This Pumpkin Banana Bread with a Brown Butter Glaze is a perfect combination of fall flavors. Whether it's a slow Saturday morning or a grab-and-go kind of weekday, the sweet mix of pumpkin, banana and brown butter makes this loaf worth the bake.

It's quick to mix up, bakes into a soft, flavorful loaf and finishes with a warm brown butter glaze that makes every slice absolute perfection.

A great choice for breakfast, an after-practice snack or sharing with friends. This is a simple fall bake that brings a little comfort to busy days.

For more fall inspired recipes, try: Pumpkin Oatmeal Bars with Dark Chocolate Chips, Apple Banana Bread or Brown Butter Blondies with Cream Cheese Frosting.

Jump to:

• Reader Review ⭐️⭐️⭐️⭐️⭐️
• Why You Will Love This
• Ingredients Needed
• Step by Step Instructions
• Expert Tips
• Game Plan 📋
• FAQ
• Storing and Freezing
• Other Recipes to Try
• Recipe

Why You Will Love This

• It is moist. The bananas and the pumpkin work so well to keep this loaf of bread perfectly moist.
• It is easy. You can prepare the bread for the oven with a few simple ingredients in about 10 minutes or less. It doesn't require any special equipment or skills, so it's a perfect recipe for anyone to try!
• The glaze. The glaze on top of this loaf of bread is made with brown butter. Anything made with brown butter is amazing and this is no exception!
• The pumpkin. The pumpkin and the pumpkin pie spice are a perfect addition to banana bread and make this a great fall baking option.

Ingredients Needed

• Pumpkin: You will use one can of pure pumpkin.
• Bananas: Be sure to use ripe bananas for this. Two mashed bananas, or about 1 cup of mashed banana is needed.
• Eggs
• Sugar: For the bread, you will need granulated white sugar and light or dark brown sugar. For the glaze you will need powdered sugar.
• Butter: Unsalted melted butter is used in the bread and unsalted butter is browned for the glaze.
• Vanilla: Vanilla extract or vanilla bean paste are needed in both the bread and the glaze.
• Flour
• Baking soda
• Pumpkin pie spice
• Salt
• Heavy whipping cream

Step by Step Instructions

Here is how to make this perfect fall treat. For the full ingredient list and instructions, see the recipe card below. To make this recipe, you will need a large 9x5-inch loaf pan.

Prepare the Bread

STEP 1: Preheat your oven to 350°F. Spray your loaf pan with nonstick cooking spray and line with parchment paper, if desired.

STEP 2: In a large bowl, combine the pumpkin, banana, eggs, sugars, butter and vanilla. Use a whisk to mix thoroughly.

STEP 3: In a medium mixing bowl, combine the flour, baking soda, pumpkin pie spice and salt. Stir with a whisk to combine.

STEP 4: Add the flour mixture to the pumpkin mixture and use a rubber spatula to fold the ingredients together. (If you want to add ½ cup nuts, this would be the time to do it!) Only mix until you no longer see dry ingredients.

STEP 5: Pour or spoon the pumpkin mixture into the prepared loaf pan.

STEP 6: Bake in the prepared 350°F oven for 1 hour 20 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

STEP 7: Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Transfer to a wire rack to cool completely.

Prepare the Glaze

STEP 1: In a small saucepan, melt the butter over medium heat. Continue to cook the butter over medium heat until it has turned a deep golden brown. Remove from the heat.

STEP 2: In a medium bowl, combine the butter (including the toasty brown bits of milk solids), powdered sugar, vanilla and two tablespoons of the whipping cream. Stir with a whisk until smooth, adding additional whipping cream by the tablespoonfuls until desired consistency.

STEP 3: Spoon or pour glaze over the top of the bread.

Expert Tips

• To easily remove the bread from the pan after baking, line the pan with a parchment paper sling. Cut a piece of parchment paper long enough for it to hang over the edges. Spray the loaf pan with cooking spray and then place the parchment paper in the pan. Allow the edges to hang over the edge.
• Freeze overripe bananas in a zip top bag. When you are ready to use them, remove them from the freezer and allow them to thaw on the counter for 30-45 minutes before mashing.
• Be sure to fold the wet ingredients and dry ingredients together and mix just until you no longer see dry ingredients. Overmixing can cause a gummy and dense bread.

Game Plan 📋

This Pumpkin Banana Bread is perfect for busy mornings, after-school snacks or sharing with neighbors. Here are some ideas to make it work for you:

• Make Ahead: Bake the bread up to 2 days in advance and store it tightly wrapped at room temperature. Glaze just before serving for the best texture and shine.
• Freeze + Thaw: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight or warm a slice in the microwave for 20-30 seconds.
• When to Serve: Great for breakfast, after practice or tucked into lunchboxes for a sweet fall treat.
• To Gift: Wrap a cooled, unglazed loaf in parchment and tie with baker's twine. Include a small jar of glaze or recipe card for a thoughtful, homemade gift.

FAQ

Storing and Freezing

Store baked bread on the counter in a zip top bag or wrapped in aluminum foil for up to 3 days. Alternatively, store it in the refrigerator for up to 5 days. Once the bead is glazed, I recommend storing it in the refrigerator.

Store baked, unglazed bread in a zip top bag or wrapped in aluminum foil in the freezer for up to 3 months. Thaw at room temperature for 1-2 hours before glazing and serving.

Other Recipes to Try

If you have leftover whipping cream after making this banana bread, use it up in one of these recipes:

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