Pumpkin Banana and Orange Bread

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There are going to be a lot of pumpkin recipes coming up on Bake Good in the next month or so, I can tell.   Lots of recipes have been catching my eye, such as this one from Beantown Baker which looks amazing!

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This loaf comes together in no time at all, the best thing about making cakes with vegetables in them.  It’s moist thanks to the banana and the pumpkin, with warming background flavours from the spices and a kick of orangey citrus flavour, enhanced by the frosting.  On its own, this loaf isn’t overly sweet, which totally means you can have cake for breakfast, it would go great with a morning coffee.  With the cream cheese frosting however, it definitely becomes a desserty cake, now I’m not saying you still can’t eat it for breakfast, but I would suggest leaving it for an afternoon pick me up with a cup of tea.
As I mentioned, this loaf takes no time at all to whip up.  Weigh and measure all of your ingredients before you start then it’s just a case of stirring it all together!

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It’s not necessary to line the tin, butter and flour will most definitely do, but my mum has these nifty little loaf tin liners which saves some time and makes then really easy to package up as gifts.

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Pumpkin Banana and Orange Bread

makes 2 x 2lb loaves

1 425g can of pumpkin puree

2 ripe bananas, mashed

2 large eggs, at room temperature

340g caster sugar

290ml sunflower oil

zest of two oranges

550g plain flour

1 tbsp baking powder

1 tsp ground ginger

2 tsp ground cinnamon

1 tsp salt

225g walnuts, chopped

For the icing:

200g cream cheese, at room temperature

100g unsalted butter, at room temperature

200g icing sugar

1/4 tsp vanilla extract

zest of one orange

 

Preheat the oven to 180 degrees C.  Butter and flour two 2lb loaf tins.

In a large bowl mix together the pumpkin and banana.  Beat in the eggs, sugar, oil and orange zest.

In a seperate bowl whisk together the flour, baking powder, spices and salt.  Add to the banana mixture and fold together.  Stir in the chopped walnuts.

Divide the mixture between the tins and bake for about an hour, until a skewer inserted in to the centre comes out clean.

To make the cream cheese frosting, first beat the cream cheese until smooth.  Add the butter and beat until well combined.  Add the icing sugar, vanilla and orange zest and beat for a couple of minutes until smooth and completely combined.

When the loves are cooled cover with the cream cheese icing.

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