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Pumpkin Banana Bread with Coffee Glaze

moka coffee pot
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.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 230 kcal

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 9x5 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.