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Ingredients

• ::bread::
• 2 cups flour
• 3/4 tsp. Baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 sugar
• 4 tablespoons butter
• 2 tablespoons ground flax seeds + 6 tablespoons water
• 1 1/2 cups ripe banana, mashed (approx. 3 bananas)
• 1/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• • ::
• cinnamon swirl::
• 1/4 cup sugar
• 1 teaspoon cinnamon
• • vanilla glaze::
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoons milk
•
Instructions
• ::Bread::
• Preheat oven to 350 degrees, and grease a 9X5 inch loaf pan. Set aside.
• If using the flax eggs, mix together your 2 tablespoons ground flax seeds and 6 tablespoons water, and set aside. (otherwise skip this step)
• In a medium bowl, mix together your flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl beat together your brown sugar and butter. You can use a stand mixer or hand mixer.
• Mix until well blended, approx one minute.
• Add your flax eggs (or 2 eggs), beat in.
• With a large spoon, stir in your banana, pumpkin, and vanilla.
• Slowly add in your dry ingredients. Your batter will be thick, but try not to over mix. Set aside.
• Mix together your cinnamon sugar swirl mixture in a small bowl.
• Spoon half the banana pumpkin batter into your greased loaf pan, and sprinkle with the cinnamon swirl mixture.
• Top with the remaining batter.
• Bake for 40 to 45 minutes, or until a knife or skewer comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from the pan and cool completely on the wire rack.
• When the bread is cool, mix together your glaze. You may need to add a bit more powdered sugar, or milk. But only add it in an extra teaspoon at a time, until you reach your desired consistency.
• Drizzle over your bread.
• Bread will keep at room temperature for up to 10 days when placed in an air tight container.