Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease bottoms and ½ inch up sides of two 9x5-inch loaf pans.
Step 2
In a medium bowl, whisk together the
All-Purpose Flour (415 g)
,
Baking Soda (9 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (3 g)
,
Ground Ginger (2 g)
and
Salt (9 g)
.
Step 3
In a large bowl, beat
Granulated Sugar (400 g)
and
Vegetable Oil (160 mL)
with a hand mixer on medium speed until well combined.
Step 4
Add
Eggs (4)
, one at a time, beating after each. Add
Unsweetened Pumpkin Purée (1 can)
,
Bananas (75 g)
,
Milk (160 mL)
, and
Vanilla Extract (5 mL)
, beating just until blended.
Step 5
Add half of the flour mixture and beat on low speed just until combined; add remaining flour mixture and beat on low speed just until combined.
Step 6
Pour half of batter into each prepared pan and spread the top evenly.
Step 7
Bake for 45 to 55 minutes or until the top is set and golden brown, and a toothpick inserted comes out clean.
Step 8
Remove from oven, set pans on their side, and cool for 10 minutes. Remove from pans and cool completely.
Step 9
In a small bowl, beat
Maple Syrup (60 mL)
and
Butter (30 g)
until well blended. Slowly beat in
Powdered Confectioners Sugar (110 g)
and blend until smooth. Add a tablespoon or two of
Milk (15 mL)
at a time to reach thick drizzling consistency.
Step 10
Drizzle Maple Glaze over loaves and sprinkle with
Pecans (50 g)
.
