Pumpkin Banana Bread

Finally it’s beginning to feel like Autumn here! It’s like a holiday for us when the temperatures reach the mid 80’s and not the high 90’s – it’s the sign that Autumn is coming.  Because it is cooler, I can use my oven more without the AC coming on every five minutes.

For this special occasion (today’s high is going to be 83 degrees), I decided to make this simple and delicious Pumpkin Banana Bread.  It combines my two favorite sweet breads with a spiced glazed that deepens the flavors of the bread.  The bread is so moist from the pumpkin and bananas and the spices remind me that I need to make my Family Favorite Pumpkin Pie now.  Go with the thinking pattern there, it’s worth it.  All things pumpkin rule right now.

You may also enjoy my Perfect Banana Bread and Glazed Pumpkin-Spice Bread

Pumpkin Banana Bread

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Author: Lisa Kerhin

Ingredients

Bread ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ cup 1 stick unsalted butter, softened
• ¾ cup light brown sugar
• 2 eggs
• ½ cup canned pumpkin not pumpkin pie mix
• 3 to 4 very ripe bananas mashed
• 1 tsp vanilla extract
• ½ cup walnuts coarsely chopped

Glaze ingredients:

• 1 cup powdered sugar
• 1½ to 2 tablespoons almond milk or plain milk
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves

Instructions

To make the bread:

• Preheat oven to 350 degrees. Grease (or spray) your (8x4 or 9x5) loaf pan and set aside.
• In a medium bowl, whisk your dry ingredients together (flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves)until combined. Set aside.
• Using your stand mixer (or hand mixer), combine the butter and sugar until well combined.
• Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed.
• Add the pumpkin and vanilla and mix well. Add the mashed banana and blend well.
• Slowly pour the dry ingredients into the wet ingredients over low speed until well combined.
• Add in the walnutaand mix well by hand.
• Pour the mixture evenly into your prepared loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool for about 10 to 15 minutes before removing from loaf pan.
• Cool bread completely before adding the spiced glaze.

To make the glaze:

• Combine all ingredients for the spiced glaze and mix well. You want it thick enough yet pourable. Drizzle over cooled bread. Let harden a few minutes before slicing and enjoying.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Enjoy!

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