Swirled Banana Pumpkin Bread With Cinnamon Glaze: A Fall-Inspired Twist on Classic Banana Bread

This Swirled Banana Pumpkin Bread brings together the best of both worlds—ripe banana sweetness and warm spiced pumpkin in every bite. It’s soft, moist, and perfectly marbled, making it a standout loaf for fall baking or anytime you want a cozy treat. The cinnamon glaze drizzled on top takes this banana pumpkin bread from simple to seriously special.

Why You’ll Love This Recipe

• Moist and tender texture with a swirl of pumpkin spice
• Perfect way to use up ripe bananas and pumpkin puree
• Cinnamon glaze adds a sweet fall-inspired finish
• Easy to make with simple pantry ingredients
• Freezer-friendly and great for gifting or brunch
• Banana pumpkin bread flavor in every marbled slice

Ingredient Notes

• Ripe bananas work best when they’re heavily speckled or brown—they add natural sweetness and moisture.
• Pumpkin puree should be plain, not pumpkin pie filling, to control the spice and sweetness.
• Pumpkin pie spice blends warm flavors like cinnamon, nutmeg, and cloves—feel free to make your own if you’re out.
• Brown sugar adds depth and a slightly caramel-like flavor to both the banana batter and the pumpkin swirl.
• A swirl technique using a butter knife creates that beautiful marbled look in each slice.

Before You Bake

Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing. They work perfectly in this banana pumpkin bread.

Do I need to swirl the pumpkin layer?
Swirling isn’t required, but it gives the loaf a beautiful marbled appearance and helps blend the flavors.

Can I make this without the glaze?
Absolutely. The cinnamon glaze adds sweetness, but the bread is flavorful enough to enjoy on its own.

FAQ

How do I store banana pumpkin bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze it?
Yes, wrap the cooled loaf or slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make this gluten-free?
You can substitute a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly but it still works well.

Can I turn this into muffins?
Yes! Divide the batter between muffin liners and reduce bake time to about 20–25 minutes, checking with a toothpick.

What if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves—about 1/2 tsp cinnamon and a pinch of each of the others.

Sprinkle of Fun

Bake this Swirled Banana Pumpkin Bread before a pumpkin patch outing, then bring slices along in a cozy tin for a post-picking treat. It’s the perfect snack to enjoy while sorting through your haul and planning what to carve, bake, or decorate next.