Well last week I needed an indoor project to do with LB and this pumpkin came to mind. So we cut it and pulled all the seeds and gunk out. I got busy roasting the pumpkin and LB got busy stirring the gunk and throwing seeds everywhere. Ends up this pumpkin made 12 cups of purée. Which means I had to think of delicious ways to use all this pumpkin.
I began searching for a pumpkin bread recipe but none of them struck my fancy so I searched pumpkin banana breads and still none of them were quite what I wanted. So I figured I bake enough and had read enough recipes that I could come up with a good one myself and so here you have it, Pumpkin Banana Bread with a maple glaze, not the healthiest recipe but it sure is tasty!
Pumpkin Banana Bread
2 1/2 cups flour (I did half whole wheat/half all purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup brown sugar
1 tablespoon honey
1 cup pumpkin
2 ripe bananas, smashed
Preheat oven to 350*. Grease a large loaf pan. (I use Pam for baking and love it)
Combine the flours, baking powder, baking soda, spices, and salt in a bowl. Set aside.
In a mixer cream the butter, eggs, brown sugar, honey, and vanilla. Then mix in the pumpkin and bananas. Slowly add in the flour mixture until just incorporated.
Pour the mixture into prepared loaf pan and bake for 50-60 minutes or until toothpick inserted in middle come out clean. Cool slightly then remove from loaf pan and set on a wire rack. Then pour glaze (below) over top, and try not to devour the whole thing in one sitting.
Glaze:
1/4 cups maple syrup
2 cups powdered sugar
1/2 teaspoon vanilla bean paste
1-2 Tablespoons milk
Combine maple syrup, powdered sugar and vanilla bean paste. Whisk in milk until desired consistency.
Pure fall deliciousness.
Looks delish. Sometimes Fall need not be healthy. Did you freeze some puree? AND, our terrible corn maze that one year in VA was epic.
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