Friday, October 8, 2010

Aroma of warm bread ...

One of the great joys of cooler weather is baking bread. Once the thermometer dips below 60 degrees, I'm ready to pull out the bread recipes and turn on the oven. Since we're also thinking of pumpkins at this time of year, I pulled out a recipe with a twist on the classic pumpkin bread.  Enjoy!

Photo via Wine Imbiber.
PUMPKIN BANANA BREAD

Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 ripe banana, smashed
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup of water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees (175 degrees C). Grease and flour three 7" x 3" loaf pans.

In large bowl, mix together pumpkin puree, smashed banana slices, eggs, oil, water and sugar until well blended. In separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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