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Mom’s Pumpkin Bread and now Banana Bread too Recipe

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This recipe for Mom’s Pumpkin Bread and now Banana Bread too is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 ⅔ cups sugar
• ⅔ cup vegetable oil
• 4 eggs
• 2 cups pumpkin (1 can)
• 3 ⅓ cups sifted all purpose flour
• 2 t baking soda
• ½ t baking powder
• 1 ½ t salt
• 1 t cinnamon
• 1 t cloves
• ⅔ cup chopped nuts (pecans are best)
• ⅔ cup raisins
• ⅔ cup water
Directions:
Directions:
This recipe makes two loaves.

• Beat sugar and oil until creamy
• Add eggs one at a time mixing on low
• Add pumpkin and mix on low
• Sift the dry ingredients together
• Add nuts and raisins and toss lightly
• Alternately add the flour mixture and the water to the creamed mixture
• Beat well
• Preheat the oven to 350º
• Pour the batter into 2 greased loaf pans
• Bake for one hour
Number Of Servings:
Number Of Servings:
2 Loaves
Personal Notes:
Personal Notes:
I was messing around with my banana bread recipes and not really happy with any of them. I had a bunch of bananas in my freezer, so decided to try them with this recipe. I substituted the mashed bananas for the pumpkin, left the raisins out, and added a teaspoon of vanilla. It was great!

We always buy too many bananas. When they start to get soft, I throw them in a baggie, peeling and all, and put them in the freezer. When I am ready to use some, I put them in a bowl with cold water to thaw.

 

 

 

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