Honey Glazed Pumpkin Banana Bread
User Reviews
4.5
18 reviews
Excellent
Honey Glazed Pumpkin Banana Bread
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This pumpkin banana bread makes for the ultimate Fall treat with it's light texture, great Fall flavors, and a drizzle of sweet honey glaze!
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Ingredients
- PUMPKIN BANANA BREAD:
- 3 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
- 2 cups granulated sugar
- 2/3 cup vegetable oil
- 4 egg
- 2/3 cup water
- 1 15 ounce pumpkin canned
- 1/2 cup banana 1-2 bananas, mashed ripe
- 2 Tbsp crystallized ginger finely chopped
- 2 Tbsp walnuts chopped
- HONEY GLAZE:
- 2 Tbsp butter softened
- 1/4 cup honey
- 1 cup powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 350 degrees F. Spray bottoms and sides of two 9x5" loaf pans and set aside. Alternatively, line loaf pans with parchment paper instead of spraying them.
- To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
- In the bowl of a stand mixer (or large mixing bowl), add sugar and vegetable oil and beat until combined. Add eggs, one at a time, beating after each addition.
- Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.
- Add the remaining flour mixture, beating on LOW, and beat in remaining 1/3 cup of water. Beat until JUST combined and no large flour streaks remain.
- Add pumpkin and mashed bananas and stir together with a wooden spoon.
- Divide batter evenly between the two loaf pans, spreading into even layers.
- Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.
- While bread is cooling, make the honey glaze.
- Add butter and honey to a mixing bowl and beat with a mixer or sturdy whisk. Once combined, beat in powdered sugar. Add milk and beat until thick and glossy.
- If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.
- To eat at a later time, wrap cooled loaves in plastic wrap.
- When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.
Notes
- Recipe adapted slightly from Better Homes and Gardens2. To Freeze: Cool loaves completely, then wrap tightly in plastic wrap. Place wrapped loaves in resealable plastic bags and freeze for 3-6 months. To thaw, place wrapped loaves in the refrigerator overnight, then drizzle with glaze and garnish.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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