Oh, pumpkin and banana, the dynamic duo of the fall season. Add a coffee glaze on top, and we’ve got a treat that screams “I’ve got my life together.” The moist pumpkin banana bread is so soft, you’ll wonder if it’s even legal. But, wait, we’ve got a bold coffee glaze to make it even more irresistible. It’s perfect for breakfast or pretending you’re fancy while you sip your latte. If you’re going to make banana bread, why not upgrade it with some fall flair? Get ready for the kind of bread that makes you feel warm and cozy inside.
Pumpkin Banana Bread with Coffee Glaze
Pumpkin and banana come together in perfect harmony, topped with a delicious coffee glaze. It's the fall bread you didn’t know you needed.
Ingredients
For the Pumpkin Banana Bread:
- Ripe bananas: 2 medium mashed
- Canned pumpkin puree: 1 cup
- All-purpose flour: 1 ¾ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Ground cinnamon: 1 ½ teaspoons
- Ground nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Brown sugar: ¾ cup
- Granulated sugar: ½ cup
- Eggs: 2 large
- Butter melted: ½ cup
- Vanilla extract: 1 teaspoon
- Milk dairy or non-dairy: ½ cup
For the Coffee Glaze:
- Powdered sugar: 1 cup
- Brewed coffee: 2 tablespoons
- Butter: 2 tablespoons melted
- Vanilla extract: ½ teaspoon
- Pinch of salt
Instructions
- Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment paper.
- Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Step 3: Mix Wet Ingredients
- In another bowl, mash bananas and whisk in sugar, eggs, melted butter, vanilla, and pumpkin puree.
- Step 4: Combine Wet and Dry Ingredients
- Add dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Step 5: Bake
- Pour batter into the prepared pan. Bake for 50-55 minutes, until a toothpick comes out clean.
- Step 6: Prepare Coffee Glaze
- In a small saucepan, melt butter and mix in brewed coffee, powdered sugar, and vanilla. Stir until smooth.
- Step 7: Drizzle and Cool
- Let the bread cool for 10 minutes before removing from the pan. Drizzle with coffee glaze once fully cooled.
Notes
Nutritional Values (Per Serving):
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
Key Vitamins and Minerals (Per Serving):
- Vitamin A: 15% DV
- Vitamin C: 4% DV
- Calcium: 2% DV
- Iron: 5% DV
- Potassium: 210 mg
Additional Notes/Tips:
- Oven Tip: All ovens bake differently, so check the bread after 50 minutes. You don’t want burnt edges.
- Sweetness Tip: If you like a sweeter glaze, add more powdered sugar to the coffee glaze.
- Storage Tip: This bread lasts for up to 3 days in an airtight container. Perfect for making ahead!
- Spices Tip: Feel free to add extra spices like clove or ginger for a more robust flavor.
