Whatcha Makin' Now?: Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting

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Friday, October 17, 2014

Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting

 Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting

I'm writing this post from a bus (with WiFi) in the middle of Kansas. If you've been following me on social media I've been sharing bits and pieces from our #FarmFoodTour. It's been an amazing experience and I can't wait to share all the details in the coming weeks.

But until then let's talk about this bread. I proclaim Cinnamon Cream Cheese Frosting to be the best thing in the whole wide world. And the leftover frosting also tastes great on a graham cracker, I mean, not that I know....I heard it from someone on the street...


Plus this bread. This is the best way to use up old bananas in the fall. I go with my mother-in-law's method and after removing the warm bread from the loaf pan I wrap it in foil and let it cool. This makes for a moist, dense bread. I do that with all breads now.

Oh, bus is stopping. Off to check out a Kansas Winery!

 Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting



Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting

Bread
4 cups flour
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can (15 oz.) canned pumpkin
4 large eggs
1 cup sugar
1 cup brown sugar, packed
1 cup ripe bananas
3/4 cup vegetable oil
1 cup chopped walnuts (optional)

Frosting
1 - 8 oz cream cheese, softened
1/4 cup butter softened
1 teaspoon vanilla
2 cups powdered sugar
1 1/2 teaspoon cinnamon


Preheat oven to 350 degrees. Butter and flour two, 9 x 5-inch loaf pans. Set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda and salt. Set aside.

In the bowl of a stand mixer, mix pumpkin, eggs, sugar, brown sugar, bananas and vegetable oil until combined and smooth. Gradually add in the dry mixture. Stir in nuts (optional).

Divide batter evenly into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean.

Allow bread to cool in the loaf pans for 10-15 minutes before removing from the loaf pans. Once removed from the loaf pan, wrap each loaf in foil and allow for them to cool completely. (This is my mother-in-laws method and makes for a moist bread dense bread!)

Once cooled completely, prepare frosting. In the bowl of stand mixer, beat cream cheese and butter until smooth. Add vanilla and mix. Gradually add powered sugar and cinnamon and mix until smooth and creamy (at least a couple minutes).

Heavily frost (why not, right?) the top of each cooled loaf of bread. Serve at room temperature or chilled.

Source: Adapted from Very Best Baking and Lil' Luna

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1 comment

  1. This looks wonderful! Pinning. I can't wait to hear about the tour.

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