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Thick slices of harvest pumpkin banana bread with a maple glaze on top served on a trivet.
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Harvest Pumpkin Banana Bread with Maple Glaze

This Harvest Pumpkin Banana Bread with Maple Glaze is a moist, seed-studded loaf that blends ripe bananas, earthy pumpkin, and warm spices, all finished with a sweet maple drizzle for the perfect taste of fall.
Course All Recipes, Breakfast, Dessert, Snack
Cuisine American
Keyword Harvest Pumpkin Banana Bread with Maple Glaze
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling + Glazing 20 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Calories 388kcal

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.
    ¾ cup bananas, ¾ cup pumpkin puree
  • 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.)
    ½ cup butter, 1 cup sugar
  • 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.
    ½ whole milk, 1 teaspoon vanilla, 2 large eggs
  • 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.
    2 cups unbleached all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 2 tablespoons chia seeds, ¼ cup hemp seeds, ¼ cup pumpkin seeds
  • 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.
    ¾ cup powdered sugar, ¼ cup maple syrup

Notes

 
 
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