This harvest pumpkin banana bread glazed with sweet maple is moist, cozy, and filled with nourishing seeds for a wholesome addition. It’s the kind of loaf you bake once and then find yourself baking again and again, because nothing says autumn quite like the warm blend of banana, pumpkin, and maple.
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Why You’ll Love This Recipe
This recipe is the perfect mix of cozy and creative. It starts with a classic banana bread but gets a playful seasonal twist with pumpkin puree, a medley of seeds, and a sweet maple glaze. It’s moist, hearty, and just the right amount of indulgent.
The Story Behind the Loaf
This bread actually began as a kitchen mishap. I set out to make banana bread only to realize I had just one lonely overripe banana. Staring at the fridge, I spotted some leftover pumpkin puree, and in the pantry, a whole stash of seeds waiting for their moment. So, into the bowl they all went. What came out of the oven was a golden, maple-kissed loaf so delicious I baked it again, and again, and again. It quickly became my winter ritual, the kind of bread you share with neighbors and co-workers or enjoy with a hot cup of tea while the leaves begin to fall outside and winter is on the horizon.
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INGREDIENTS FOR THIS RECIPE
- Sugar – Sweetens the loaf while balancing the earthy pumpkin and enhancing the natural banana flavor.
- Butter – Adds richness, moisture, and a tender crumb that makes every slice melt-in-your-mouth soft.
- Bananas – Provide natural sweetness, fiber, and potassium while keeping the bread moist.
- Pumpkin Purée – Earthy, slightly sweet, and full of vitamin A, pumpkin adds depth and a seasonal twist.
- Milk – Creates a smooth batter and lightens the texture of the loaf.
- Vanilla – A flavor enhancer that rounds out the spices and ties the sweetness together.
- Eggs – Add structure, binding, and richness to the bread.
- Flour – The base structure, holding everything together while keeping the bread light yet hearty.
- Baking Soda – The leavening agent that helps the bread rise and stay fluffy.
- Salt – Balances sweetness and enhances the warm spices.
- Cinnamon – Brings warmth and a classic fall aroma.
- Nutmeg – Adds depth with a nutty, slightly sweet spice that complements pumpkin perfectly.
- Chia Seeds – Provide fiber, plant protein, and subtle crunch while boosting nutrition.
- Hemp Seeds – Rich in omega-3 fatty acids and protein, adding a nutty flavor and nutritional punch.
- Pumpkin Seeds – Offer crunch, magnesium, and zinc while reinforcing the harvest theme.
- Powdered Sugar – Creates the base for a smooth, sweet glaze.
- Maple Syrup – Natural sweetener with deep caramel notes, turning the topping into a luscious maple glaze.
HOW TO MAKE HARVEST PUMPKIN BANANA BREAD WITH MAPLE GLAZE
- Preheat the Oven - Heat your oven to 350°F (180°C). Line a 9 × 5 in (23 × 13 cm) loaf pan with parchment paper or grease and flour it.
- Mash Bananas and Pumpkin - In a small bowl, mash the overripe bananas with a fork, then stir in the pumpkin puree until smooth. Very brown bananas give the sweetest flavor and softest texture. Set aside.
- Cream Butter and Sugar - In a medium mixing bowl, beat the softened butter and sugar together with a hand mixer until light and blended. (If the butter isn’t soft, microwave at half power for 20 seconds.)
- Add Wet Ingredients - To the butter mixture, add the mashed banana-pumpkin blend, milk, vanilla, and room-temperature eggs. Beat with a hand mixer until fully combined.
- Mix Dry Ingredients - In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, chia seeds, hemp seeds, and pumpkin seeds. This step ensures the leavening and spices are evenly distributed.
- Combine Batter - Add the dry ingredients to the wet mixture. Blend with a hand mixer on low speed just until combined, scraping down the sides as needed.
- Bake - Pour the batter evenly into the prepared loaf pan. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.
- Cool and Glaze - Allow the loaf to cool for at least 20 minutes. In a small bowl, stir together the powdered sugar and maple syrup until smooth. Pour the glaze over the cooled loaf, spreading gently with the back of a spoon. Garnish with whole raw pumpkin seeds if desired.
MORE SWEET BREADS AND MUFFINS
- The Best Gluten Free Orange Pound Cake
- Orange Cream Cheese Pound Cake
- Wholesome Honey Oat Carrot Muffins
- Wholewheat Apple Bran Muffins
- Pumpkin Struesel Breakfast Cake
EQUIPMENT NEEDED
- 9” × 5” inch (23 × 13 cm) Loaf Pan – Essential for shaping the bread and ensuring even baking.
- Hand Mixer – Helps cream the butter and sugar smoothly and combine ingredients efficiently.
- Mixing Bowls – At least two: one for wet ingredients and one for dry.
- Measuring Cups and Spoons – For accurate measuring of both dry and wet ingredients.
- Whisk or Fork – For blending the dry ingredients evenly.
- Spatula – To scrape down the sides of the bowl and pour the batter into the pan.
- Toothpick or Cake Tester – To check if the loaf is baked through.
- Parchment Paper – Makes removing the loaf easy and prevents sticking.
HOW FARMERS BRING PUMPKIN SEEDS TO YOUR KITCHEN
All those delicious seeds have to come from somewhere. In the Finger Lakes region of New York, Stony Brook Wholehearted Foods partners closely with local farmers to transform squash seeds into nutrient-rich oils and flavorful snacks. Their work honors the harvest and ensures that nothing from the field goes to waste, bringing wholesome goodness straight to your table.
On the other side of the country, in Oregon’s Willamette Valley, you will find Autumn Seed Company. Ever wonder how pumpkin seeds make the journey from farm to package? Roasting a pan at home is simple, but producing seeds by the ton takes craftsmanship. At Autumn Seed Company, pumpkins are harvested, seeds are carefully washed, dried, and cleaned with custom-built machinery, and every raw seed ships in pure form, ready to become the crunchy snack we all love.
Harvest Pumpkin Banana Bread with Maple Glaze
Ingredients
Wet Ingredients
- 1 cup sugar (200 g), white granulated
- ½ cup butter (113 g), softened
- ¾ cup bananas (190 g – 1 ½ bananas) overripe, mashed
- ¾ cup pumpkin puree (190 g)
- ½ whole milk (60 ml)
- 1 teaspoon vanilla (5 ml), pure
- 2 large eggs (110 g), room temp
Dry Ingredients
- 2 cups unbleached all purpose flour (250g)
- 1 teaspoon baking soda (4.2 g)
- ½ teaspoon salt (3 g)
- 1 teaspoon cinnamon (3 g)
- ½ teaspoon nutmeg (1.1 g)
- 2 tablespoons chia seeds (20 g)
- ¼ cup hemp seeds (40 g)
- ¼ cup pumpkin seeds (40 g)
The Maple Glaze
- ¾ cup powdered sugar (90 g)
- ¼ cup maple syrup (80 g), real
Instructions
- Preheat the Oven - Heat your oven to 350°F (180°C). Line a 9 × 5 in (23 × 13 cm) loaf pan with parchment paper or grease and flour it.
- Mash Bananas and Pumpkin - In a small bowl, mash the overripe bananas with a fork, then stir in the pumpkin puree until smooth. Very brown bananas give the sweetest flavor and softest texture. Set aside.
- Cream Butter and Sugar - In a medium mixing bowl, beat the softened butter and sugar together with a hand mixer until light and blended. (If the butter isn’t soft, microwave at half power for 20 seconds.)
- Add Wet Ingredients - To the butter mixture, add the mashed banana-pumpkin blend, milk, vanilla, and room-temperature eggs. Beat with a hand mixer until fully combined.
- Mix Dry Ingredients - In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, chia seeds, hemp seeds, and pumpkin seeds. This step ensures the leavening and spices are evenly distributed.
- Combine Batter - Add the dry ingredients to the wet mixture. Blend with a hand mixer on low speed just until combined, scraping down the sides as needed.
- Bake - Pour the batter evenly into the prepared loaf pan. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.
- Cool and Glaze - Allow the loaf to cool for at least 20 minutes. In a small bowl, stir together the powdered sugar and maple syrup until smooth. Pour the glaze over the cooled loaf, spreading gently with the back of a spoon. Garnish with whole raw pumpkin seeds if desired.
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- NF (Nut Free): Yes, it does not contain tree nuts.
- VE (Vegetarian): Yes, it is suitable for vegetarians.
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