Pumpkin Banana Cinnamon Bread

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This Pumpkin Banana Cinnamon Bread is super moist delicious!  Packed with pumpkin and cinnamon spice fall flavors in every heavenly bite of this delicious banana bread!  Plus, you can make this quick bread 3 different ways!  Healthy options too!  

You may love this Amish Friendship Cinnamon Bread and this 20 Smashing Pumpkin Breads for Fall!

 Pumpkin Banana Cinnamon Bread with glaze

Pumpkin and bananas make this bread so moist and delicious.  This is THE bread that you want to definitely share or gift to friends and family when you have ripe bananas to use up!  This scrumptious loaf has me in an absolute tizzy!  

It’s sooo EASY to make and the perfect fall dessert or snack!   Make some Homemade Pumpkin Spice Syrup & Pumpkin Spice Latte to go with this! 

Pumpkin Banana Cinnamon Bread slices

side view Pumpkin Banana Cinnamon Bread

Pumpkin Banana Bread 3 Different Ways!

  1. Skinny version! No oil or sugar, cutting out almost 1/2 of the calories! Egg whites really lighten it up! Yum!
  2. Cinnamon swirl topping in this Pumpkin & banana bread! Again yum!
  3. Add Pumpkin Glaze on top. Triple YUM!

Pumpkin Banana Cinnamon Bread slices

Ingredients You Need For Pumpkin Banana Cinnamon Bread

Pumpkin & Banana Bread

  • 1 box spice or yellow cake mix dry cake mix only
  • 14.5 oz can pumpkin reserve 2 tablespoons for pumpkin glaze
  • 3 bananas very ripe and mashed
  • 2 egg whites (or can use whole eggs)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Optional: ⅓ cup walnuts chopped

Cinnamon Swirl Topping

  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 teaspoons cinnamon
  • 1-2 teaspoons water

Pumpkin Glaze

  • 2 tablespoons heavy cream
  • 1-2 cups powdered sugar depending on how thick you want the glaze
  • 2 tablespoons of reserved pumpkin
  • ½ teaspoon cinnamon

How to Make Pumpkin & Banana Bread

  • Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. Beat together dry cake mix, pumpkin, mashed bananas, egg whites, vanilla extract, cinnamon and pumpkin pie spice.
  • If you want walnuts, fold them in the pumpkin mixture just until incorporated.
  • Transfer batter evenly into loaf pan. Add Cinnamon swirl or you can leave out, it’s optional.

Add Cinnamon Swirl

  • In a small bowl combine whisk the sugars, cinnamon and water together. Pour over the bread, then use the tip of the knife to make cinnamon swirl designs into the bread.
  • Bake for 50-55 minutes until toothpick inserted into center comes out clean.
  • Let cool for about 10-15 minutes, remove from pan and cool completely before adding glaze.

Pumpkin Glaze

  • In small bowl, whisk heavy cream and powdered sugar together until well-blended. Add pumpkin and cinnamon and blend until smooth.
  • If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and mix until smooth.
  • Drizzle glaze with a spoon, and let glaze set before slicing.

Pumpkin Banana bread with pumpkin glaze

Enjoy!  Use up those ripe bananas! 🙂

More Banana Bread Ideas!

Don’t miss out on one of our readers’ favorites, our Cinnamon Applesauce Bread, this Easy Apple Bread Pudding and this Country Cinnamon Swirl Buttermilk Loaf! It’s not banana bread, but it’s worth mentioning! 😉  Love cookies, bananas and milk chocolate?  These Perfect Banana Milk Chocolate Chip Cookies are the best!

Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}

Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze}

Kim Lange
This banana bread is super moist, delicious, it's perfect and packed with fall flavors of cinnamon and pumpkin with every heavenly bite you partake in.  Hello!  You can make this bread 3 ways!  Make the Pumpkin Banana Cinnamon Bread by itself or add a cinnamon swirl or add a tempting pumpkin glaze, or do all 3!   This country loaf has me in an absolute tizzy!  I completely surrender!
4 from 5 votes
Print Recipe Pin Recipe
Course Breakfast
Servings 8
Calories

Ingredients
  

Pumpkin & Banana Bread

  • 1 box spice or yellow cake mix dry cake mix only
  • 14.5 oz can pumpkin reserve 2 tablespoons for pumpkin glaze
  • 3 bananas very ripe and mashed
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Optional: ⅓ cup walnuts chopped

Cinnamon Swirl Topping

Pumpkin Glaze

Instructions
 

Pumpkin & Banana Bread

  • Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  • Beat together dry cake mix, pumpkin, mashed bananas, egg whites, vanilla extract, cinnamon and pumpkin pie spice.
  • If you want walnuts, fold them in the pumpkin mixture just until incorporated.
  • Transfer batter evenly into loaf pan. Add Cinnamon swirl or you can leave out, it's optional.

Cinnamon Swirl:

  • In a small bowl combine whisk the sugars, cinnamon and water together. Pour over the bread, then use the tip of the knife to make cinnamon swirl designs into the bread.
  • Bake for 50-55 minutes until toothpick inserted into center comes out clean.
  • Let cool for about 10-15 minutes, remove from pan and cool completely before adding glaze.

Glaze

  • In small bowl, whisk heavy cream and powdered sugar together until well-blended. Add pumpkin and cinnamon and blend until smooth.
  • If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and mix until smooth.
  • Drizzle glaze with a spoon, and let glaze set before slicing.

Notes

Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 - 55 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.
You can have this 3 ways, pumpkin banana bread alone, pumpkin banana bread with cinnamon swirl topping or Country Pumpkin & Banana Cinnamon Bread {Pumpkin Glaze} <---- the whole kit and kaboodle!
Keyword banana, banana bread, breakfast, cake mix, cinnamon, easy quick bread, fall baking, pumpkin, snack
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

25 Comments

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  6. Thanks Kim. I had already mixed it up by the time I saw your post. I didn’t even think about the cake mix already having leavening in it. Silly me. Anyway, I beat the egg whites and folded them in. It turned out great. The family couldn’t wait for it to cool for me to do the glaze, but it was fantastic without it.

  7. Hi Donna,
    Everything gets mixed together, it’s a cake mix with ingredients added in so you don’t have to beat the eggs first. Hope that helps. 🙂

  8. I was getting ready to make this and when I get to the egg whites, it never says to beat them. Since there is no leavening agent other than this, I assume you do?

  9. Pingback: 20 Smashing Pumpkin Breads for Fall!

  10. 🙂 Thanks Shari. I am sorry, if all else fails, I always reset my browser. LOL…anyways, I don’t know why it won’t work. I’ll have to look into it further and see if I can troubleshoot. I don’t have the issue when I print the recipes, so it’s weird. Thanks for hanging in there Shari!

  11. Yes I check the box to print the photo image and it won’t print. I’d love to include several of the photos you show in your article along with the recipe, including the small one at the top of the print recipe page. I’m not sure why the print image isn’t working but I’m able to print all other types of images and recipes. Thanks for your help. I love your recipes!!

  12. Shari, that one did not have a picture, but I added it in just now. Sorry, I have been putting them in when I see they aren’t in, but most of them should have it. If you see any others, let me know and I’ll update. I thank you for letting me know! 🙂 Have a great weekend!!

  13. Hi Shari! Thank you so much. Was wondering when you print, at the top of the page there are settings at the top that you can turn the photo image on or off, can you check that and see if that’s the problem?

  14. Is there anyway you could include the photos with the “print” recipe page? I love to see what the end result will be and your photos are amazing. I’ve been copying the photos and pasting them with the print page but its time-consuming. I love your recipes! Delicious!

  17. Hi Tammy! Yes, you could just substitute pumpkin for the banana. You could also try 1/2 pumpkin-1/2 applesauce or yogurt for the banana substitute. Let me know how it turns out? Happy Baking! 🙂

  18. Can I do without the bananas? I can’t even stand the smell of bananas. Thanks in advance for your response.

  23. Hi Gina!
    Cool! Yes, fall is definitely around the corner…which I love, but I hate what comes after that…it’s a bad word, 6 letters and begins with a “W”. Indiana why do I still live here? LOL! Happy Baking and enjoy! 🙂

4 from 5 votes (4 ratings without comment)

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