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Friday, October 24, 2008

Pumpkin Banana Bread

I had a spare "really ripe" banana ready for use when I came across this recipe from the Country Home magazine. It has everything in it, apple cider, pumpkin, cranberries and a banana. I used local apple cider from McKenzie's Farm in Milton, NH. You can also make your own pumpkin puree if you have the wherewithal.

Pumpkin Banana Bread
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2/3 cup cooking oil
  • 4 eggs
  • 3 1/3 cups white whole-wheat flour or all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 2/3 cup apple cider or water
  • 1 15-oz. can pumpkin
  • 1 medium ripe banana, mashed (1/2 cup)
  • 1 6-oz. pkg. dried cranberries

1. Grease bottoms and 1/2 inch up sides of four 7 1/2x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an electric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

2. In a large mixing bowl combine flour, soda, salt, and spices. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

3. Spoon batter into prepared pans. Bake in a 350° oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).



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