Pumpkin Banana Bread with Cinnamon Cream Cheese Frosting

We decided to add a fall touch to our banana bread recipe by adding pumpkin puree, pumpkin spices and smothering it in a delicious cinnamon cream cheese frosting.

Make this bread with our pumpkin puree!

Pumpkin Banana Bread

3 ripe bananas
1/2 cup melted organic coconut oil
2 cups pumpkin puree
1 free run egg, beaten or egg replacer equal to one egg
1.5 cups sugar
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger

1. Preheat the oven to 350 degrees F.
2. Mash bananas in a large bowl. Add melted coconut oil and mix well with a wooden spoon.
3. Mix in the sugar, egg and pumpkin.
4. Combine flour, baking soda, baking soda and spices in a small bowl. Mix together and fold into the wet ingredients. Mix well and pour into a greased and floured loaf pan. Bake for 60 minutes at 350 degrees F.
5. It’s done when a toothpick inserted in the middle of the bread comes out clean. Cool for 15 minutes and then take the bread out of the pan. Cool completely before slicing.

Cinnamon cream cheese frosting

1 package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup icing sugar
1 tsp cinnamon
1/4 tsp cloves

1. In a large mixing bowl, beat the cream cheese, butter and icing sugar until light and fluffy. Add the spices and mix until incorporated.
2. Spread the frosting on the pumpkin loaves.

Makes two loaves.

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How to Make Pumpkin Puree

One year I decided I would be ambitious and make pumpkin puree from scratch. There’s nothing like scooping out goop from the pumpkin with your fingers and getting stringy orange bits in your hair. It brings new meaning to the phrase “getting your hands dirty.”

Am I selling this to you yet?

Just kidding. It’s really not that messy, and it makes your pumpkin pie just that much sweeter.

And the roasting pumpkin smell that fills the house is so worth it.

I made puree from sugar pumpkins as they are sweeter and have more flavour. A sugar pumpkin won’t have much guts, as its grown for its thick flesh that you can make into puree. It’s the one on the left in the picture below.

Pumpkin Puree

1. Find a sugar pumpkin at your local Farmer’s Market. Regular grocery stores will carry them as well. Cut the pumpkin in half. Use a big, sharp kitchen knife and be careful as it will be quite difficult to cut. Watch your fingers!
2. Scoop out the pumpkin pulp and separate the seeds from the pulp. Save the seeds if you’d like to roast and eat them.
3. Discard the pulp.
4. Cut the pumpkin into slices like you would a watermelon and place on a baking sheet.
5. Bake the slices of pumpkin at 375 F for one hour and a half. You’ll know it’s done when you can easily pierce the flesh with a fork.
6. Remove the pumpkin from the oven and allow it to cool. When it has cooled, scoop the pumpkin flesh from the rind and put in a food processor and pulse until smooth. Discard the rind.
7. Store in a glass mason jar in the fridge for up to three days until ready to use the puree. You can also freeze the pumpkin in a plastic bag.

Next week we’ve got a pumpkin mini muffin recipe that will make use of this puree! Check back for it next Sunday!


My method originally appeared on The Calgary Journal Food Blog.

– Silvia