Loaded Banana Pumpkin Bread

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Great fruit-and-nut-heavy loaves for holiday gifting, bake sales, and potlucks.  Freezes well.  Makes two 9x5 loaves.
1 1/2 cups sugar
3/4 cup margarine, softened
3 eggs
1 cup pumpkin (canned or home-cooked)
2 medium bananas, very ripe
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp pumpkin pie spice
1 cup chopped nuts (walnuts are good)
1 cup raisins
1. Preheat oven to 350 F.  Spray two 8x4 loaf pans with cooking spray and flour lightly, shaking out excess.
2. In a large bowl, cream sugar and margarine.  Add eggs, and beat at medium speed until mixture is light and fluffy, about 1-2 minutes. Add pumpkin and chunk the bananas into the mixing bowl.  Beat until smooth - mixture will have a curdled appearance.  Add flour, baking soda, salt, baking powder, spice.  Mix until just smooth.  Stir in nuts and raisins with a spatula.
3. Divide into two loaf pans and spread batter evenly.  Bake for 50-60 minutes or until a wooden pick inserted in center comes out clean.  Cool until warm to the touch before turning out of loaf pans to avoid breakage.
Adapted from a recipe in "The Palm Schwenkfelder Church Cookbook", circa 1981, celebrating 250 years in America.  The German immigrant members of the Schwenkfelder Church brought  saffron to the New World; many Schwenkfelders had grown saffron in Europe. Groups came to Philadelphia between 1731 and 1737.  Three thousands members of this church remain today within a 50-mile radius of Philadelphia.  They still feature saffron in the church cookbook.


Member since Sep 2007

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