Honey Glazed Pumpkin Banana Bread

• 3-1/2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1 can (15 Oz. Size) Pumpkin Puree
• 4 Eggs
• 1 cup Melted Coconut Oil
• 2/3 cups Water
• 3 cups White Sugar
• FOR THE GLAZE:
• 2 Tablespoons Unsalted Butter, Softened
• 1/4 cups Honey
• 1 cup Powdered Sugar
• 2 Tablespoons Milk

1. Preheat oven to 350u0b0F. Lightly spray 2 loaf pans or one loaf pan and a 12-cup muffin tin with nonstick cooking spray. Set aside.
2. In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice. Set aside.
3. In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until thoroughly combined. Stir the dry ingredients into the pumpkin mixture until just blended.
4. Pour the batter into prepared pans. Bake for about 1 hour or until golden brown and toothpick inserted in middle comes out clean. Remove from oven and let cool in pans for 15 minutes, then move to a wire rack to cool completely.
5. To make the glaze, cream together the softened butter and honey. Mix in powdered sugar until thoroughly combined. Add enough milk to thin the glaze to a drizzle consistency.
6. Drizzle glaze over cooled bread. Enjoy!

allpurpose, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, ubc, pie spice, eggs, coconut oil, water, white sugar, unsalted butter, ubc, powdered sugar, milk

Taken from tastykitchen.com/recipes/breads/honey-glazed-pumpkin-banana-bread/ (may not work)