Pumpkin Banana Bread with Maple Glaze | Easy Pumpkin Breakfast Recipe for Thanksgiving

There’s something magical about the scent of pumpkin and banana wafting through a warm kitchen. It’s cozy, nostalgic, and feels like a hug in loaf form. This Pumpkin Banana Bread with Maple Glaze is one of those recipes that makes you stop mid-bite and say, “Oh wow.” It’s tender, sweet, perfectly spiced, and kissed with a drizzle of buttery maple glaze that makes every slice sparkle just a little.

I first baked this loaf one chilly November morning when I had a few overripe bananas sitting on the counter and a half-used can of pumpkin purée in the fridge. The result was accidental perfection—a bread that merged two breakfast favorites into one irresistible fall treat. You get that familiar banana bread comfort with a subtle pumpkin depth that feels festive, especially around Thanksgiving. Add a maple glaze on top, and suddenly it’s not just breakfast—it’s dessert worthy.

Why This Pumpkin Banana Bread Is Special

This isn’t your standard loaf. It’s moist, soft, and deeply aromatic. The pumpkin purée adds body and that iconic autumn flavor, while ripe bananas lend sweetness and tenderness. The maple glaze, oh that glaze, adds a glossy finish and a warm caramel tone that makes each bite a little indulgent.

There’s also something emotionally comforting about this recipe. It feels like a bridge between homey simplicity and holiday celebration. It’s the kind of bake that’s easy enough for a weekday morning but elegant enough to bring to a Thanksgiving brunch. The combination of pumpkin, banana, and maple feels nostalgic yet new, like the best kind of twist on a classic.

It’s also a no-fuss kind of recipe—one bowl, no mixer, no complicated steps. Just whisk, pour, bake, and glaze. Even beginner bakers will feel like pros after pulling this golden loaf out of the oven.

Ingredients & Substitutions

Let’s start with the good stuff. You don’t need anything fancy, just a few pantry staples that come together beautifully.

For the bread:
1 cup mashed ripe bananas (about 2–3 bananas) – the browner, the better. They bring natural sweetness and rich flavor.
1 cup pumpkin purée – canned works great, but homemade adds a rustic touch. Just make sure it’s pure pumpkin, not pumpkin pie filling.
½ cup melted unsalted butter – or use coconut oil for a dairy-free option.
½ cup brown sugar + ¼ cup white sugar – brown sugar adds moisture and caramel notes, white keeps the crumb light.
2 large eggs – room temperature so they mix evenly.
1 ¾ cups all-purpose flour – swap for whole wheat pastry flour if you want a nuttier flavor.
1 tsp baking soda and ½ tsp baking powder – the rise agents that give it structure.
1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground cloves – your cozy trio of fall spices.
½ tsp salt – sharpens the sweet flavors.
1 tsp vanilla extract – optional, but it adds depth.

For the maple glaze:
¾ cup powdered sugar – sifted so it’s smooth.
2 tbsp pure maple syrup – real maple syrup makes all the difference.
1 tbsp milk or cream – just enough to make it pourable.
Pinch of salt – brings out the maple flavor.

Substitutions are simple. To make it vegan, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and coconut oil or vegan butter. For gluten-free, swap in a 1:1 gluten-free flour blend. If you’re watching sugar, reduce the total sugar by ¼ cup and add a touch more mashed banana. Feeling extra? Stir in a handful of pecans or dark chocolate chips before baking.

Expert tip: never overmix the batter. Stir gently until no streaks of flour remain. Overmixing can make banana bread tough or gummy. Keep it light and lumpy—it’ll bake up tender every time.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, mash your ripe bananas until mostly smooth. Add the pumpkin purée, melted butter, sugars, eggs, and vanilla. Whisk until combined and glossy.

In another bowl, whisk together flour, baking soda, baking powder, spices, and salt. Pour the dry mixture into the wet ingredients and fold gently with a spatula until just combined. The batter should be thick but pourable.

Pour it into your prepared loaf pan, smooth the top, and tap it lightly on the counter to release air bubbles. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are perfect.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

For the glaze, whisk together powdered sugar, maple syrup, milk, and salt until smooth. Adjust consistency as needed—if it’s too thick, add a tiny splash more milk; if too thin, add a spoonful of sugar. Once the bread has cooled, drizzle the glaze over the top. Let it set for at least 10 minutes before slicing.

Variation ideas? Make it spicy with a pinch of cayenne for a subtle heat, or toss in chopped pecans for crunch. You can also bake the batter in muffin tins for 25–30 minutes to make Pumpkin Banana Muffins—perfect for grab-and-go breakfasts.

Common mistake to avoid: slicing the loaf too soon. Warm banana bread might smell irresistible, but it needs time to set. Cutting it early can make the texture gummy. Patience pays off here.

Cooking Techniques & The Science Behind It

Why does this recipe work so well? It’s all about balance. Bananas are full of natural sugars and pectin, which caramelize as they bake, giving banana bread its signature golden crust and soft crumb. Pumpkin, on the other hand, adds moisture without heaviness. The two together create that perfect in-between texture—dense but tender.

Using melted butter instead of creamed butter keeps the loaf moist and rich. We’re not aiming for a fluffy cake; we want a hearty, almost pudding-like texture. The spices—cinnamon, nutmeg, and cloves—enhance not only the flavor but also the perception of sweetness. That’s why the loaf tastes indulgent even with moderate sugar.

And then there’s the glaze. When poured over a cooled loaf, it slightly seeps into the top layer, adding moisture and shine. The maple syrup gives a complex sweetness that white sugar alone can’t match. It’s more earthy, more grown-up.

If you want to take it further, use a good-quality loaf pan with straight edges for even baking, and a cooling rack to prevent soggy bottoms. Tiny details, big results.

Recipe Card

Pumpkin Banana Bread with Maple Glaze

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Servings: 10 slices

Ingredients:
1 cup mashed ripe bananas (2–3 bananas)
1 cup pumpkin purée
½ cup melted butter
¾ cup total sugar (½ brown, ¼ white)
2 eggs
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
1 tsp vanilla extract

For the Maple Glaze:
¾ cup powdered sugar
2 tbsp pure maple syrup
1 tbsp milk or cream
Pinch of salt

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf pan. Mash bananas, then whisk in pumpkin, butter, sugars, eggs, and vanilla. In another bowl, whisk dry ingredients. Fold dry into wet until just combined. Pour into pan, smooth the top, and bake 55–65 minutes. Cool completely before glazing. Whisk glaze ingredients and drizzle over top.

Nutrition (per slice): Calories ~260 | Fat 10g | Carbs 38g | Protein 4g | Sugar 22g

Serving & Pairing Suggestions

This bread is the definition of versatile. Serve it warm with a little butter for breakfast, or chilled with a scoop of vanilla yogurt for a cozy snack. It pairs beautifully with black coffee, especially something dark and nutty, or a steaming mug of chai.

For a more indulgent twist, lightly toast a slice so the glaze caramelizes, then spread a thin layer of cream cheese on top. If you’re hosting Thanksgiving, serve it as part of a brunch board with fruit, nuts, and maybe even a few slices of crispy bacon for that sweet-and-salty contrast.

If you’re feeling fancy, add a sprinkle of cinnamon sugar over the glaze before it sets. It catches the light and adds a gentle crunch.

Conclusion

Pumpkin Banana Bread with Maple Glaze is more than just another quick bread. It’s a celebration of cozy mornings, fall flavors, and simple pleasures. It’s what happens when two classics—banana bread and pumpkin loaf—decide to have a delicious little holiday romance.

This loaf is easy enough for beginners but impressive enough to make you look like a pro. You can bake it ahead, wrap it up for friends, or just keep it all to yourself (no judgment). The maple glaze adds that final touch that turns a humble loaf into something worthy of your Thanksgiving table.

So go ahead. Preheat that oven. Mash those bananas. Open that can of pumpkin. And let your kitchen fill with the kind of smell that makes everyone wander in and ask, “What’s baking?”

FAQs

Can I make this ahead of time?
Yes! It actually tastes even better the next day once the flavors mingle. Store at room temperature for up to two days, or refrigerate for up to five.

Can I freeze Pumpkin Banana Bread?
Absolutely. Wrap slices individually in plastic wrap and freeze for up to two months. Thaw at room temp or warm gently in the oven.

Can I make it without the glaze?
Sure, it’s still delicious without it. But that maple glaze adds an extra layer of flavor and moisture—it’s worth the extra two minutes.

Why did my bread sink in the middle?
Usually, that means it was underbaked or had too much moisture. Check doneness carefully and make sure your ingredients are measured correctly.

Can I turn this into muffins?
Definitely! Spoon the batter into a lined muffin tin and bake at 350°F for about 22–25 minutes. Perfect for quick breakfasts or gifting.