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Pumpkin Banana Bread with Vanilla Glaze

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Servings: 2 loaves
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1-1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cups vegetable oil
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup mashed ripe banana (from 3-4 medium bananas)

Method
 

  1. Preheat oven to 350 degrees F.
  2. Coat two loaf pans with nonstick cooking spray. Lay a strip of parchment paper lengthwise down the loaf pan, to help with easy bread removal.
  3. In a large bowl, whisk flour, baking soda, salt, baking powder and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture.
  4. Divide batter evenly between pans. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning too much, tent loosely with foil.
  5. Let bread cool in pans for 5 minutes. Lift parchment paper flaps to bread to remove from pans. Let loaves cool completely on a wire cooling rack, before drizzling with vanilla glaze (recipe in notes - optional).
  6. Serve warm or at room temperature. To store, wrap bread in foil and refrigerate, or leave room temperature.
  7. Enjoy!
For the vanilla glaze:
  1. Whisk 1 cup sifted powdered sugar and 3 Tablespoons heavy cream in a bowl. Add tiny drops of water or vanilla extract to thin to desired consistency.

Notes

Adapted from Bake at 350 via The Pioneer Woman