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
1/2 of a 15 oz can pumpkin
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.