Banana Pumpkin Bread With Brown Sugar Icing Food

PUMPKIN BANANA BREAD WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 350F, then spray a 9-by-5-inch loaf pan with cooking spray and flour the pan; set aside.
• In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
• To the melted butter, add the sugars, egg, yogurt, vanilla, molasses, and stir or whisk to combine.
• Add pumpkin puree, bananas, and stir to incorporate.
• Add the optional add-ins and the dry pudding mix (Note: You are not making pudding; simply add the mix as a dry ingredient).
• Stir in the cinnamon, pumpkin pie spice, salt, and cloves.(All spices should be added to taste; if you like a heavier cinnamon or pumpkin-pie flavor, add more. If you don't keep them all on hand, not a big deal; use what you do have)
• Add the flour and baking soda and stir until just combined, taking care not to over-mix or bread will become tough (this is a fairly thick batter).
• Pour batter into prepared pan(s) and bake for about 60 to 68 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. (If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 325F or tent the pan with foil in approximately the last 20 minutes of cooking).
• Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
• Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.
• You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn't go from browned and nutty to burnt and inedible.
• Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn't go from browned and nutty to burnt and inedible.
• Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
• Add the cream cheese, confectioners' sugar, vanilla, and whisk to combine.
• Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
• Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice.
• Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Beat white sugar, sour cream, 1/2 cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
• Bake in the preheated oven until golden, about 27 minutes. Cool.
• Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
• Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

BANANA-PUMPKIN BREAD WITH BROWN SUGAR ICING

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together wet ingredients for the bread.
• Separately, mix together dry ingredients for the bread and then stir into the wet ingredients, mixing until well combined.
• Grease bottoms and sides of 9x5x3-inch loaf pan and pour batter in.
• Bake at 350F for 50-60 minutes until a toothpick inserted comes out clean; cool in pan 15 minutes then finish cooling on a wire rack.
• When bread has finished cooling, begin preparing icing by mixing together icing ingredients in a saucepan.
• Cook over medium heat until mixture boils, and continue to cook and stir, until mixture reaches 236F on a candy thermometer or forms a soft ball when a drop is placed in cold water, about 5 minutes after cooking (very simple to do).
• Remove from heat and beat until mixture is nice and smooth and immediately spread on bread for an icing; DO NOT ALLOW TO COOL BEFORE SPREADING OR MIXTURE WILL HARDEN.
• Cool iced bread completely before slicing into serving pieces.

MOIST BANANA PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Mix together sugars, oil and eggs.
• Add mashed banana, pumpkin, and milk (or yogurt).
• Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go.
• Add nuts if desired.
• Pour into a greased loaf pan, leaving about an inch of room at the top.
• Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack. Enjoy!

PUMPKIN BREAD WITH EASY ICING - YUMMY

Steps:

• Combine all ingredients.
• Pour into buttered/floured loaf pan and cleaned out pumpkin can.
• Fill both no more than 2/3 full.
• Pans will overflow when cooking if you fill too full.
• Bake at 350 degrees for roughly 1 hour and 15 mins.
• When cooled top with icing (the secret ingredient).