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Recipe: Pumpkin Banana Bread

Makes 1 loaf

1 mashed ripe banana (about ¾ cup)

1 cup pumpkin purée

¼ cup canola oil

1 large egg

2 egg whites

2 cups all-purpose flour

2/3 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon ginger

1 teaspoon cinnamon

Preheat an oven to 350 degrees. Coat an 8½-by-4½-inch loaf pan with floured baking spray.

In a large bowl, place the mashed banana, pumpkin purée, oil, egg and egg whites. Beat with an electric mixer on low speed until combined.

In a separate bowl whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon.

Add the flour mixture to banana and pumpkin mixture and beat until just moist.

Pour the batter into the loaf pan and bake for 1 hour or until a toothpick placed in center comes out clean. Remove from the oven, cool slightly before cutting it into slices.

By Susan M. Selasky


Squashing tradition: Pumpkin can do more than make pie and jack-o’-lanterns

Wednesday, October 31, 2012

It’s no secret that pumpkin is the ingredient du jour. You will find it everywhere. At popular coffee chains, pumpkin is in everything from lattés to muffins to breads. In the fall, grocery stores devote more shelf space to canned pumpkin — and often it’s on sale. Don’t confuse it with pumpkin pie filling, which also comes in a can. …

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