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