Friday, February 12, 2010

The best of two worlds!

I love pumpkin bread...I love banana bread...what's a girl to do? Oh, how will we choose?!
Don't have to. This recipe will give you the taste of both. Slice it thick, toast nice and warm and smear some cream cheese or butter on'll be glad you did!

Recipe adapted from Country Inns and Bed & Breakfast Cookbook
5 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 medium-sized bananas, mashed
1 cup pure pumpkin puree
1 1/2 cups sugar
3 large eggs
1 cup oil
Preheat oven to 325 degrees. Coat 3 regular-sized loaf pans with vegetable cooking spray - or 6 mini pans - or can be done as muffins. (I do this in mini pans or as muffins. They freeze great.)
In a medium bowl combine the flour, baking powder, cinnamon, cloves, and salt. Set aside.
In a large bowl beat the bananas, pumpkin, and sugar. Beat in the eggs and oil. Stir in the flour mixture, JUST until moistened. Pour into prepared pans and bake for 45-50 minutes for the large pans, or until a toothpick inserted in the middle comes out with large moist crumbs.
Cool on a wire rack. Remove bread from pans and wrap tightly. This gets better the next day!!