Friday, October 10, 2014

A Fall Recipe...


 It's officially fall, so that means it's time for some pumpkin! My kids love to make banana bread so why not add pumpkin to a favorite recipe? Sounds fool proof, right? The girls and I rolled up our sleeves, put on our aprons, and got to baking!
Let's be honest, is it any surprise that I had my own I Guess Im Due moments while attempting this recipe?! First, our ingredients may have been slightly off since I had little hands helping me. But who doesn't love extra salty bread? Next, instead of using self-rising flour we may have used bread flour. So as we were watching our bread bake it wasn't rising as much as it should be. But that's alright! Well, for some reason when I cut open our bread it had the consistency of pumpkin pie (and weighed a ton) instead of the light, fluffy bread that the original baker posted. Oh well, Lilliana still gave it a thumbs up. Maybe yours will turn out better...


                                       Pumpkin Banana Bread with Vanilla Bean Glaze
                                                             (courtesy of addapinch.com)

Ingredients
3 very ripe bananas, peeled
2 cups sugar
1 (15-ounce) can pumpkin puree
2 cups self-rising flour
2 eggs
1 teaspoon vanilla
½ teaspoon ground cinnamon
pinch of Kosher salt
Vanilla Bean Glaze Recipe
1 cup confectioner's sugar
1 tablespoon vanilla bean paste

2 tablespoons heavy cream
pinch of Kosher salt
 

Instructions
Mix bananas and sugar with electric mixer until well-blended.
Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth.
Prepare two loaf pans (or four small) with baking spray or with butter and flour. Divide pumpkin banana bread batter between the two loaf pans.
Bake at 350 degrees until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
Top with a vanilla bean glaze.
 

For the Vanilla Bean Glaze
Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner's sugar.


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