Banana Pumpkin Bread with Brown Sugar Icing
Indulge in the perfect fusion of autumn flavors with this Banana Pumpkin Bread with Brown Sugar Icing—a moist, spiced loaf that combines the sweetness of ripe bananas with the earthiness of pumpkin puree. Infused with warm cinnamon and nutmeg, this recipe is an irresistible twist on classic banana bread, featuring a tender crumb and a rich aroma. The crowning glory is the luscious brown sugar icing, which adds a caramel-like finish that elevates every bite. Easy to prepare in just about an hour, this fall-inspired bread is perfect for breakfast, dessert, or an afternoon treat. Serve it warm or at room temperature, and enjoy a cozy slice of comfort that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 2 medium Ripe bananas
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 tablespoons Milk
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar (for icing)
- 2 tablespoons Heavy cream
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until mostly smooth. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until fully combined and smooth.
In a separate bowl, mix the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the bread cools, prepare the brown sugar icing. In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and heavy cream. Cook for 1-2 minutes, whisking constantly, until the mixture is smooth and begins to simmer.
Remove the saucepan from heat and let the mixture cool slightly. Gradually whisk in the powdered sugar until smooth and glossy.
Once the bread has cooled completely, drizzle the brown sugar icing over the top. Allow the icing to set for 10-15 minutes before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 53.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
