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Harvest Pumpkin Banana Bread

Recipe by Kim Doyle.

This beautiful bread is a combination of two old favorites. Absolutely rich and addicting! We added the thick white chocolate glaze, but are also including a lighter glaze alternative recipe.


  • 2 cups sugar
  • 2/3 cup canola oil
  • 4 eggs
  • 15 oz can pumpkin
  • 1 med ripe banana, mashed
  • 3 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp grated fresh nutmeg
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2/3 cup water
  • 3/4 cup chopped toasted pecans


  • Spray loaf or bundt pans with nonstick cooking spray
  • In large mixing bowl, beat sugar, and oil on medium speed until well combined.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in mashed banana and can of pumpkin.
  • In separate bowl, combine dry ingredients.
  • Add flour/dry mixture and water to the sugar, oil, and pumpkin mixture, beating after each addition, until combined.
  • Stir in pecans.
  • Bake in 350 degree oven for 50 minutes or until wooden pick inserted in the center comes out clean.
  • If using small pans, begin checking at 40 minutes.
  • Cool in pans on wire racks for 10 minutes.
  • Remove from pans, cool completely before slicing.

This dessert is perfect as-is or you can use one of the glaze recipes below for added impact. The dessert we pictured uses the thick white chocolate glaze with a sprinkle of butterscotch chips and walnuts.

Light Glaze

1 cup of powdered sugar, 1/2 tsp. vanilla, and 2 tbsp warm milk.

Thick White Chocolate Glaze

1/2 cup of white chocolate chips + 1 tbsp milk

Combine the chips and milk into a small bowl or cup. Microwave the mixture at 50% power for 40 seconds, checking to see if the chips have melted. Mix well until you have a smooth glaze which can be poured or drizzled onto the bread.