Saturday, October 8, 2011

Pumpkin Banana Bread

I had a really, really lovely birthday (week.)

Sometimes, the best things happen when you least expect it and I think that is just the very best.

You know I like banana bread for any circumstance. And back on that pumpkin kick, I bring to you an all purpose banana bread with a healthy dose of pumpkin. The result is a very moist, flavorful bread. Great with cream cheese. And perfect with a cup of hot tea.

Better start making some before everyone around you gets a cold. I'm getting one right now.

Next time, I'll share some special birthday treasures with you. Right now I am just moving way too slow.

Reserving energy to go to Taste of D.C. I'll let you know how it is!!

Pumpkin Banana Bread
makes 1 loaf

1 c brown sugar, loosely packed
1 stick butter, melted
2 eggs
1/2 of a 15 oz can pumpkin
1.5 bananas
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp allspice
1/4 c buttermilk

- Combine brown sugar and melted butter. Add eggs, pumpkin and bananas to it.
- Mix dry ingredients in a small bowl and add to wet. Pour in buttermilk and incorporate. **Remember, you can always make buttermilk with a tbs or two of vinegar or lemon juice into your milk. Let sit a few minutes and you've got buttermilk!
- Pour batter into a greased loaf pan and bake at 350 for 40-60 minutes. My oven is wacky, so check your bread at 40 just to make sure.


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  2. I so glad you threw in that buttermilk comment, because I stopped my walk to the kitchen to start making this right now since I don't have any. Now I'm setting up shop in the kitchen, ready to start!!

  3. Pumpkin and banana sound great together, and I love the schmear of cream cheese on that slice!

  4. I really like pumpkin bread. It speaks to the fall season so completely. Yum.

  5. This is my all-time favorite banana bread recipe. I always add chopped pecans or walnuts. My husband says it's the best thing I bake!