Pumpkin Banana Bread with Pumpkin Glaze

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I really like pumpkin bread. I really like banana bread, too. I had some ripe bananas I was needing to use up, so I decided to google Pumpkin Banana Bread and found a great-sounding recipe at About.comwhich I modified a little. I was really happy with how it turned out! It’s a wonderfully moist bread (how could it not be with pumpkin and bananas in it?) and not overly sweet, so it’s perfect for breakfast or brunch (or any time of day, for that matter).

I added a pumpkin glaze and chopped walnuts on top, and the glaze adds a nice extra touch of pumpkiny sweetness to the bread. If you’re watching your sugar intake, the bread is good without the glaze, too, and you can add chopped nuts to the batter instead of sprinkling them on top. Remember to grease and flour your pans well when you make this, and the bread will come out really easily. This recipe makes two 9×5″ loaves…you can eat one now, and freeze the other for later! :)

PUMPKIN-BANANA BREAD by NancyCreative (adapted from About.com)

  • 4 cups all-purpose flour (I used unbleached flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 to 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 3/4 cups canned pumpkin (not pumpkin pie filling) from a 15-ounce can–you’ll use the remaining pumpkin for the Pumpkin Glaze
  • 1 1/2 cups (3 large) ripe, mashed bananas
  • 1 1/3 cups (or 12 ounces) vanilla yogurt
  • 1/2 cup canola oil
  • 4 large eggs
  • 3/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 1 cup finely chopped walnuts or pecans (optional–I didn’t add nuts to my batter)
  • Pumpkin glaze (see recipe below)
  • 1/2 cup coarsely chopped walnuts or pecans (for sprinkling over glaze)

Preheat oven to 350 degrees. Grease and flour two 9×5″ loaf pans and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined; set aside.

In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture–half of it at a time–and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding glaze.

PUMPKIN GLAZE

  • 2 Tablespoons whipping cream
  • 1-2 cups powdered sugar (start with one cup and add more if you want a thicker glaze–I just used one cup, but think I’ll add a little more next time)
  • Remaining pumpkin from your 15-ounce can (which should be about 2 Tablespoons)
  • 1/4 teaspoon cinnamon (optional)

In small bowl, whisk whipping cream and powdered sugar together until well-blended. Add pumpkin (and cinnamon, if desired) and blend until smooth. If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth. Drizzle glaze over cooled loaves with a spoon, and let glaze set before slicing.

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Are you a pumpkin and banana-lover, too? You’ll have to let me know how you like this bread!

Linked to Foodie Friday, I’m Lovin’ It, Sweets for a Saturday, Somewhat Simple, Full Plate Thursday, Sweet Tooth Friday.

24 thoughts on “Pumpkin Banana Bread with Pumpkin Glaze

  1. Hi Nancy,
    Your Pumpkin Banana Bread with Pumpkin Glaze is awesome! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

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    • I haven’t tried that myself, but I don’t see why you couldn’t! Since the recipe makes enough batter to fill two loaf pans, it should fit into a bundt pan nicely. Bake it at the same temperature (350 degrees), and check it after 55 minutes of baking time (it’s possible that the baking time may be a little longer in a bundt pan). Let me know how it works out for you if you try it, Jean!

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  5. Hi, I made this this morning in a bundt pan. It took at least 1 hour and 20 minutes. I couldn’t wait to try it when I got home from work.
    I was dissapointed with the flavor, there was none. All the spices were new, because of the holidays, It smelled heavenly baking.
    I am not a fan of glazes, but I might have to make the glaze to give it some flavor. BTW, is there a printer friendly version? you know like 1 page or index card size, I had to print the pictures and the comments, wasted alot of ink and paper.

    • Hi Frances! Thanks for letting me know about the baking time in your bundt pan. That’s a little longer than I thought it would be, but not unusual for a bundt. If you decide to make this again, you might like it better with the glaze–since this is not an overly-sweet quick bread, the glaze adds some extra flavor. You might also want to add a little more cinnamon, nutmeg, and/or ginger to the quick bread batter (try an extra 1/4 teaspoon of each to start with). Sorry to say that I do not have a printer-friendly version on this blog; since I’m using a free template, some of my options are limited. But here’s what you may be able to do: when you click the “print” button, there should be an option for you to save the post as a pdf. You can save the pdf to your desktop, then just print out the pages you want. Hope that helps!

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  7. I made this today and It is delicious. I made one loaf and 16 muffins. I baked the muffins for about 20 minutes and the loaf for 50 minutes, both at the same temperature. I added a little extra cinnamon because I love cinnamon! I haven’t added the glaze yet but I find it is so tasty without it!! So I think I am going to leave the glaze out. I would definitely make this again! Thanks for sharing your recipe!

  8. One last thing…. I also added chocolate chips to the recipe…. the banana/pumpkin chocolate mix is divine! I would recommend it for sure!

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