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Cozy One-Bowl Pumpkin Banana Bread Recipe with Easy Maple Brown Butter Glaze

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A cozy, one-bowl pumpkin banana bread with a moist, tender crumb and a nutty maple brown butter glaze that adds a comforting, rich flavor. Perfect for fall and winter, this quick bread is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup pumpkin puree (canned or fresh)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (150g) sugar (mix of brown and white sugar)
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) pure maple syrup (for glaze)
  • 4 tablespoons (60g) unsalted butter, browned (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In the same bowl, mash the bananas with a fork until mostly smooth but with some texture remaining. Add pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Stir until just combined.
  4. Gently fold the dry ingredients into the wet mixture until no streaks remain. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top lightly with a spatula.
  6. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes and tent with foil if the top browns too quickly.
  7. While the bread bakes, prepare the glaze: In a small saucepan over medium heat, melt the butter and cook until golden brown and nutty smelling (about 4-5 minutes). Remove from heat and whisk in the maple syrup until smooth.
  8. When the bread is out of the oven and still warm, poke holes on the surface with a skewer or fork and slowly pour the glaze over the top, allowing it to soak in.
  9. Let the bread cool in the pan on a wire rack for 20 minutes, then lift out using the parchment paper and cool completely before slicing and serving.

Notes

Do not overmix the batter to keep the bread tender. Use room temperature eggs for better emulsification. Watch the butter carefully when browning to avoid burning. Start checking bread doneness early as ovens vary. Leftover bread can be stored at room temperature for up to 3 days or frozen for up to 3 months. Adding a tablespoon of Greek yogurt to the batter increases moisture. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and adjust baking time. For dairy-free glaze, use coconut oil and agave nectar.

Nutrition

Keywords: pumpkin banana bread, one-bowl bread, maple brown butter glaze, quick bread, fall baking, easy pumpkin bread, cozy bread recipe

Find it online: https://lirafood.com/cozy-one-bowl-pumpkin-banana-bread-recipe-with-easy-maple-brown-butter-glaze/