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 81 cup canned pumpkin1/2 cup vegetable oil1 cup white sugar2 eggs1 cup buttermilk1 1/2 cups AP* flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon, nutmeg, cloves2 ripe bananas, mashed1 cup toasted* walnuts, choppedPreheat oven to 350 degrees FGrease and flour a 9x5 inch loaf panBlend 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.1/3 cup of melted unsalted butter2 cups powdered sugar1/4 cup whiskey1 1/2 teaspoon vanillaMelt 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 .Enjoy!Recipe Notes:AP = All-Purpose FlourTo 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.