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Moist Pumpkin Banana Bread Recipe with Easy Brown Butter Maple Glaze

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A cozy and moist pumpkin banana bread featuring warm spices and a rich brown butter maple glaze that seeps into every bite, perfect for fall mornings and cozy afternoons.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 ripe bananas, mashed (about 1 cup/240g)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Brown Butter Maple Glaze:
  • 1/4 cup (56g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a large bowl, combine mashed bananas, pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract. Mix until smooth but do not overbeat.
  3. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. A few lumps are fine.
  5. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil after 45 minutes if the top browns too fast.
  7. While the bread bakes, prepare the brown butter maple glaze: melt butter over medium heat in a small saucepan, swirling occasionally until browned and nutty (about 5 minutes). Remove from heat and whisk in maple syrup, vanilla extract, and a pinch of salt. Set aside to cool slightly.
  8. Remove the bread from the oven and cool in the pan for 15 minutes, then transfer to a cooling rack.
  9. While still warm, drizzle the brown butter maple glaze generously over the top. Allow glaze to set for at least 10 minutes before slicing.
  10. For best flavor, let the bread rest overnight to allow flavors to meld and the crumb to firm up.

Notes

[‘Use ripe bananas for natural sweetness and moist texture.’, ‘Do not overmix the batter to avoid tough bread.’, ‘Tent with foil if the bread top browns too quickly.’, ‘Glaze while the bread is warm to allow it to soak in.’, ‘If glaze is too runny, chill briefly to thicken before drizzling.’, ‘For gluten-free option, substitute all-purpose flour with almond flour (texture will be denser).’, ‘For dairy-free version, use coconut oil instead of butter and a coconut-based maple syrup alternative.’, ‘Add chopped toasted walnuts or pecans for extra texture.’, ‘Try adding spices like ginger or cardamom for variation.’, ‘Chocolate chips can be folded in for a sweeter twist.’, ‘To make muffins, reduce baking time to 20-25 minutes.’]

Nutrition

Keywords: pumpkin banana bread, brown butter maple glaze, fall baking, moist quick bread, pumpkin bread, banana bread, autumn recipe, easy bread recipe

Find it online: https://jodierecipes.com/moist-pumpkin-banana-bread-recipe-with-easy-brown-butter-maple-glaze/