Tuesday, October 22, 2013

Pumpkin-Banana Walnut Bread with Butter-Whiskey Glaze.

A Two for Tuesday Recipe 
Anytime I have over-ripe bananas, I have to make my favorite bread, Pumpkin-Banana Walnut Bread. And if that isn't irresistibly delicious on it's own, I use my Butter-Whiskey Glaze all over it. Well, I don't just glaze it, I let it soak in to the warm bread.

This produces an almost bread pudding like custard-y texture, that is warm, gooey and the whiskey in the glaze provides a nice little kick. The pieces of  toasted walnuts scattered through out, add an unexpected delightful crunch, coupled with the warmth of cinnamon, nutmeg and cloves, making it a slice of heaven on a fork. 

Serves 8

1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup buttermilk
1 1/2 cups AP* flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, nutmeg, cloves
2 ripe bananas, mashed
1 cup toasted* walnuts, chopped

Preheat oven to 350 degrees F

Grease and flour  a 9x5 inch loaf pan
Blend pumpkin, bananas, oil sugar and eggs, in a stand or with a hand mixer, until ingredients are well incorporated, set aside.
Sift the remaining dry ingredients, together onto wax paper (to save washing another bowl) and add to pumpkin-banana mixture, in 3 batches, blending well to incorporate the flour. Hand stir in walnuts, to distribute evenly, through the batter. Pour into pan. Bake for 60 minutes or until loaf top springs back when pressed on.

For the glaze
1/3 cup of melted unsalted butter
2 cups powdered sugar
1/4 cup whiskey
1 1/2 teaspoon vanilla

Melt butter over medium low heat and add the sugar, whiskey and vanilla. Allow to barely simmer until the glaze is thick.

When loaf comes out of oven, allow to rest for 5-7 minutes, then very carefully, place on a platter. Puncture with small holes all over the top, using a toothpick or my preferred method, a bamboo stick. Slowly, ladle the syrupy-glaze over the top, allow it to be absorbed into the bread before adding more. Allow to dribble over the edges. You will probably have left over glaze, you can heat it up and drizzle over slices of the bread when you are ready to serve .


Recipe Notes:
AP = All-Purpose Flour
To toast the walnuts, preheat oven to 375 degrees F, spread them out in one layer on a foil or parchment lined baking sheet. Roast 5 - 10 minutes or until they start to brown slightly and become fragrant.


  1. Wow Jackie, this sounds amazing. I'd probably leave out the nuts (just don't like them in my sweet breads) but your whiskey glaze is to die for I gotta try this.

    1. Joy, the glaze is amazing and I've used it on other baked goods, even plain old toast, and it is great!