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Monday, October 15, 2012

Recipe Monday - Pumpkin Banana Bread

One of the best things about fall is finding different uses for pumpkin! This pumpkin banana bread was really good (mine came out a bit heavy, but I don't have proper stirring equipment. Anything past "spoon" tends to boggle me.)


Uploaded from the Photobucket Android App

Ingredients:

For the bread:
2 very ripe bananas
1 (15 ounce) can pumpkin puree
1 stick butter, softened
1 1/2 cup brown sugar
3 eggs
2 tablespoons pumpkin pie spice
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

For the Icing:
2 cups powdered sugar
1/4 cup maple syrup
1-2 tablespoons milk or heavy cream

Directions:

Preheat oven to 350 degrees. Generously spray a large bread pan (or two medium-sized bread pans) with nonstick baking spray.
In a stand mixer, beat together the bananas, pumpkin puress, butter, brown sugar, and eggs until very smooth. Toss in the spice, flour, baking powder, and salt. Beat until smooth again. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven, turn out onto a cooling rack, and allow to cool slightly before spooning icing on top.
In a small bowl, whisk together the powdered sugar and maple syrup. Add just enough milk or cream to make the icing slightly runny. Use a spoon to drizzle the icing over the bread. Allow icing to harden before slicing into bread and indulging!



PS - I used the leftover icing as pumpkin coffee sweetener. Wow, delicious.


 

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