Friday, January 28, 2011

Foodie Fridays!!! Pumpkin Banana Bread

Downeast Maine Pumpkin Bread
The original recipe is from I just add bananas (3-4 brown frozen and thawed bananas instead of water). It's so good and it makes two huge loaves or 48 mini muffins and 2 smaller loaves. I usually freeze one of the loaves so we have some for later because my boys will eat the entire loaf in two days! I made muffins this time to put in Adrian's lunch. He loved them!


  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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