Thursday, September 12, 2013

Pumpkin Banana Bread

Fall is right around the corner!   That means I have free license to bake any and all pumpkin recipes, right?  

This pumpkin banana bread is such a yummy twist on traditional pumpkin bread.  So moist and extra yummy with the addition of banana!

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/2 cups whole wheat or all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple pie spice OR 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15 ounce can pumpkin puree
1 medium, ripe banana, mashed (1/2 cup)
6 ounces dried cranberries
Grease bottoms and sides of four small loaf pans or two large loaf pans;  set aside.  In a large mixing bowl, beat together brown sugar, granulated sugar, and oil.  Add eggs one at a time, beating well after each.  Set aside.  In another mixing bowl, stir together flour, baking soda, salt, and apple pie spice.
Alternately add dry ingredients and apple cider (or water) to sugar mixture, beating on low speed after each addition, just until combined.  Beat in pumpkin and mashed banana.  Stir in dried cranberries.
Spoon batter into prepared pans.  Bake in a preheated 350 degree oven for 45 to 60 minutes (depending on pan size), or until a toothpick inserted in centers come out clean.  Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely.  
Yield:  4 small loaves or 2 large loaves
I used half whole wheat flour and half all-purpose flour.  I also substituted half of the oil with cinnamon applesauce, and used apple juice instead of apple cider or water.  I omitted the cranberries (picky children!) and sprinkled some walnuts on top of two of the small loaves before baking.  I also splashed in about 2 tsp. of vanilla extract.  I *heart* vanilla!

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