Banana Pumpkin Bread With Orange Cream Cheese Spread Recipes

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

BANANA PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
• In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
• Divide batter between prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
• Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
• Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
• To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

PUMPKIN HARVEST LOAF WITH ORANGE CREAM CHEESE SPREAD

Steps:

• BEAT cheese, butter, brown sugar and eggs together with electric mixer until light and creamy.
• Combine next 6 dry ingredients.
• Stir into creamed mixture alternately with pumpkin. Mix well.
• Stir in orange rind, raisins and nuts. Spread in greased 9" x 5" (2 L) loaf pan.
• BAKE at 350°F (180°C) for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely.
• SPREAD.
• BEAT cream cheese, icing sugar and ornage rind until well mixed . Store covered in refrigerator.
• Once loaf has cooled then spread with the ornage cream cheese spread.

BANANA PUMPKIN BREAD WITH ORANGE CREAM CHEESE SPREAD

Steps:

• Banana Bread: Peel the bananas. Slice them into blender, whir until pureed; you should have 2 cups of puree. Combine bananas, pumpkin, eggs and sugar in mixer bowl. Beat in oil. Combine flour, baking soda, cinnamon and cloves and stir into banana mixture until just blended. Add walnuts.
• Pour into 3 greased 8-1/2 x 4-1/2 inch loaf pans.
• Bake in 350 degree oven 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Turn onto wire racks to complete cooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
• Orange Cream Cheese Spread: In a bowl, mix the cream cheese, orange juice and peel until smooth.