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Cozy Maple Pumpkin Banana Bread: Easy Fall Recipe

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This isn’t just another banana bread recipe. This is the one that combines two classic comfort flavors—pumpkin and banana—with the warm, woodsy sweetness of maple syrup. It’s the kind of bread that makes your whole kitchen feel like a fall festival, even if it’s just a random Tuesday in October.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or gluten-free 1:1 baking blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ⅓ cup pure maple syrup (Grade A Dark Amber recommended)
  • ½ cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • For the Maple Glaze (optional):
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (or any non-dairy milk)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the parchment and the exposed ends of the pan.
  2. In your large mixing bowl, whisk together the dry ingredients: 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until evenly distributed.
  3. In your medium mixing bowl, combine the wet ingredients: 2 large eggs, ⅓ cup maple syrup, ½ cup granulated sugar, ½ cup pumpkin puree, 1 cup mashed bananas, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk vigorously until smooth and well-combined.
  4. Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together until just combined. A few small lumps are fine—do not overmix.
  5. Pour the batter into the prepared loaf pan. Spread it evenly into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Bake for 50-60 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  7. Let the bread cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire cooling rack. Let it cool completely before slicing.
  8. While the bread cools, make the glaze (if using). In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle over the completely cooled bread.

Notes

Don’t overmix the batter. Use a toothpick to test for doneness. Let the bread cool completely before slicing to avoid crumbling. Room temperature eggs matter. Taste your bananas—the riper, the better. Stick to a single batch in a standard 9×5-inch pan for best results.

Nutrition

Keywords: pumpkin banana bread, maple pumpkin bread, fall banana bread, easy pumpkin bread, moist banana bread, pumpkin banana loaf, fall baking recipe

Find it online: https://piperplate.com/cozy-maple-pumpkin-banana-bread-easy-fall-recipe/