Banana-Pumpkin Bread with Brown Sugar Icing Recipe

Name: Banana-Pumpkin Bread with Brown Sugar Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large banana, mashed; 1 cup pumpkin puree (canned ok); ½ cup vegetable oil; 2 large eggs; 1 teaspoon baking soda; ½ teaspoon ground ginger; ½ teaspoon salt; 1 (3 1/2 ounce) box instant banana pudding mix; 1 cup flour; 1 cup sugar; 1 cup brown sugar; 3 tablespoons evaporated milk; ¼ cup butter; ½ teaspoon vanilla

Servings: persons

1 large banana, mashed
1 cup pumpkin puree (canned ok)
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon salt
1 (3 1/2 ounce) box instant banana pudding mix
1 cup flour
1 cup sugar
1 cup brown sugar
3 tablespoons evaporated milk
¼ cup butter
½ teaspoon vanilla

1
Preheat oven to 350 degrees F.
2
In a large bowl, mix together wet ingredients for the bread.
3
Separately, mix together dry ingredients for the bread and then stir into the wet ingredients, mixing until well combined.
4
Grease bottoms and sides of 9x5x3-inch loaf pan and pour batter in.
5
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.
6
When bread has finished cooling, begin preparing icing by mixing together icing ingredients in a saucepan.
7
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).
8
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.
9
Cool iced bread completely before slicing into serving pieces.

1004

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large banana, mashed, 1 cup pumpkin puree (canned ok), ½ cup vegetable oil, 2 large eggs, and more.

Yes, Banana-Pumpkin Bread with Brown Sugar Icing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana-Pumpkin Bread with Brown Sugar Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions