Is it pumpkin bread? Banana bread? We think this moist loaf is better than either! And adding pumpkin spice to the bread AND glaze? That's a game-changer.
What You Need
Original recipe yields 16 servings
2 cups all-purpose flour
1-1/2 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
2 large egg s
2 cups mashed banana, about 2 very ripe bananas
1 cup pumpkin puree
1 cup sugar
1/4 cup butter, melted
1/4 cup For the cream cheese glaze:
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
1/2 cup confectioner's sugar
1/2 tsp. pumpkin pie spice
Add To Shopping List
Let's Make It
Heat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another large bowl combine eggs, mashed banana, pumpkin, sugar, and butter. Add egg mixture to flour mixture. Stir just until combined, batter will be lumpy. Pour batter into loaf pan.
Bake for 55 to 60 minutes or until deep golden brown, or until bread passes the toothpick test. Let cool.
For cream cheese topping, combine cream cheese, powdered sugar and pumpkin pie spice in a medium bowl. Mix well and spread over warm pumpkin banana bread. Let cool completely before slicing. Garnish with additional pumpkin pie spice if desired.
Add 1 cup chopped PLANTERS or raisins, or ½ cup of each to add more flavor to this bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.