Pumpkin Banana Bread
With brown butter glaze
I know, I know. Pumpkin season is over. But like, why? I mean canned pumpkin is not only super affordable, but it’s also available year round. Pumpkin is way too delicious of an ingredient to be contained to one tiny month out of the year, so lets bake with it shall we? This bread is insanely moist and decadent and comes together in just a few minutes. I must also let you know I have had several banana and pumpkin hating individuals LOVE this bread. Now that’s saying something.
Brown butter glaze:
The brown butter glaze on top really sets this bread over the top. It is good without it but don’t deprive yourself like that. Make the glaze. I would eat this glaze straight out of the bowl with a spoon, and as a matter of fact have many times. My life was truly changed once I discovered brown butter. It is amazing. Unless you have had it there is almost no way to explain the flavor. Its nutty and almost toffee-like. And it is so, so good with the warm spices and flavors in this bread. It’s also super easy to make! So don’t be intimated. Once you make it for the first time you will be scouring your pantry looking for more things to put it on.
If you have ever made your standard banana or pumpkin bread this recipe isn’t much different. Mash your bananas and measure them, usually it takes 2-3 bananas depending on their size. I list a measurement instead of a number of bananas to ensure we have the right amount since there can be such a discrepancy in size. Combine all of your wet ingredients in one bowl and your dry ingredients in another and then carefully add the dry ingredients to the wet ingredients. I like to use a spatula and gently fold the ingredients together until just combined and there are no longer streaks of flour. Pour into your prepared loaf pan and get to baking! This loaf freezes wonderfully so if you want to do your future self a solid go ahead and double the recipe.
Pumpkin Banana Bread with Brown Butter Glaze
Ingredients
Pumpkin Banana Bread
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup mashed, ripe banana
- 3/4 cup canned pumpkin
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Brown Butter Glaze
- 6 tbsp unsalted butter
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°. Grease a loaf pan and line with a strip of parchment paper to help remove bread from pan after it has been baked.
- In a small bowl combine flour, baking soda, salt, cinnamon, pumpkin pie spice and both sugars.
- In a larger bowl combine mashed bananas, pumpkin, eggs, vegetable oil and vanilla extract.
- Carefully add dry ingredients to wet ingredients and fold in with spatula. Be careful not to over mix. Batter will be thick.Pour batter into prepared loaf pan and bake in preheated oven on middle rack for 45-55 minutes or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. If you find the bread is browning quicker than you would like tent a piece of foil and place over top. I find mine usually does brown quickly and will often tent with foil at around the 30 minute mark.
- Cool in loaf pan for 10-15 minutes and the remove to cool on wire rack.
Brown Butter Glaze
- While your bread is cooling on wire rack prepare your glaze. Add butter to a small saucepan and cook over low-medium heat until melted. Once completely melted turn the heat up to medium and cook butter until small brown flecks start appearing on the bottom and it becomes fragrant and darker in color. Once you reach this point immediately remove from heat and let cool slightly at room temperature. 10 minutes or so should do the trick.
- Add in powdered sugar and combine to make a smooth, thick glaze. You may need more or less powdered sugar depending on the consistency you are going for. Once your bread is mostly cooled pour your glaze over top and enjoy!