Friday, September 30, 2016

Pumpkin Banana Quick Bread

I made this for a Bible Study I went to on the first day of fall last week.  Everyone liked it.  I made one with nuts and one without.  I will be gone for a week, so the next recipe will be October 9th.

Pumpkin Banana Quick Bread

4 cups flour
4 teaspoons baking powder
1 tablespoon cinnamon
2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
15 oz pumpkin puree
4 eggs
1 cup white sugar
1 cup packed light brown sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup vegetable oil
1 cup chopped walnuts
1/4 cup pure maple syrup
2 tablespoons butter
1/2 cup powdered sugar

Preheat oven to 325.  Grease 6 mini loaf pans or 2 9x5" loaf pans

In a medium bowl combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Mix well
In a large bowl beat together until smooth the pumpkin, eggs, white sugar, brown sugar, bananas and vegetable oil
Gradually mix in the flour mixture then stir in the nuts.
Spoon into prepared pans
Bake for 30 minutes then check with a toothpick - if it comes out clean they are done. If you are doing large loaves (which I did not try); check after 50 minutes and still wait until toothpick comes out clean.
Cool on wire rack 10 minutes then remove.
In a small saucepan combine the butter and maple syrup; stir until butter melts then remove from stove; Whisk in powdered sugar.  Pour over loafs.

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