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Pumpkin Banana Bread With Cinnamon Swirl


  • Author: The Kitchen Snob
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Ingredients

  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 3/8 teaspoon allspice
  • 3/8 teaspoon ground cloves
  • pinch of cardamom (optional)
  • 2 eggs, room temperature
  • 8 oz of canned pumpkin (1 cup or about 1/2 of 15 oz can)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 very ripe banana, peeled and mashed

Cinnamon Layer

  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Cinnamon Glaze

  • 1 cup powdered sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 12 tablespoons milk

Instructions

  1. Preheat oven to 350° and spray a 9×5 loaf pan with baking spray. Set aside.
  2. In medium bowl, sift together flour, baking soda, salt.
  3. Add cinnamon, ginger, nutmeg, allspice, cloves, and cardamom to flour mixture and whisk together until blended. Set aside.
  4. In small bowl, mix cinnamon layer mixture and set aside.
  5. In large bowl, beat together eggs, pumpkin, and banana.
  6. Add both sugars and beat until blended.
  7. Add vanilla, oil, and water and mix together.
  8. Slowly add flour mixture and beat with electric beater until smooth.
  9. Pour half of bread batter into the pan. Sprinkle cinnamon swirl mix over bread mixture. Try to get an even coating over the batter.
  10. Pour remaining batter into the loaf pan, completely covering cinnamon layer mixture.
  11. Bake for 1 hour, or until toothpick comes out clean. (Mine took an extra 10 minutes)
  12. Cool in pan for 15 minutes. Remove from pan and cool completely.
  13. Whisk together ingredients for glaze and drizzle over top of bread.
  14. Try to only eat one piece at a time!

Notes

Makes one 9×5 loaf of bread.

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