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Thursday, October 17, 2013

Nutty Pumpkin Banana Bread



I love fall! I love seeing the squash and pumpkins in the stores, I love decorating the yard with mums and scarecrows, followed by Halloween decorations. I love having Thanksgiving before Halloween, rather than in November. I couldn't imagine Thanksgiving with snow on the ground. I recently purchased some sugar pumpkins, which were on sale. These are perfect for making your own pumpkin puree. And the kids were talking about pumpkin seeds, so I've been craving them.. I roasted up my pumpkins, pureed the flesh and portioned it by 1 C measures into freezer bags. Now I have pumpkin puree in the freezer ready and waiting. Then I roasted up the seeds, which the kids pretty much inhaled.



Since my bananas were getting pretty ripe and my mother in law was spending the weekend with us, I decided to make some pumpkin banana bread for us to enjoy. Since my mother in law loves nuts, I added in some pecans and shelled pumpkin seeds. The aroma while it was baking was mouth watering. It prompted the kids and MIL to come down to the kitchen, to see what I was whipping up. We anxiously awaited for the loaves to cool a little, so we could dig in. The thick slices, slathered with butter were pure heaven. I loved the warm spices and the buttery crunch of the nuts. It's a terrific way to jazz up banana bread and to make it a bit more fall like. I sent some home with MIL..... I wonder if there's any left, LOL.



Nutty Pumpkin Banana Bread
printable version

    4 C all-purpose flour
    2 tsp baking powder
    2 tsp baking soda
    2 tsp ground cinnamon
    1-1/2 tsp ground nutmeg
    1 tsp salt
    1/2 tsp ground allspice
    1-1/2 C (about 14 ounces) mashed pumpkin puree    
    1-1/2 C (3 to 4 large) ripe mashed bananas
    1-1/2 C (12 ounces) sour cream
    1 tsp vanilla
    1/2 C vegetable oil
    4 large eggs
    3/4 C granulated white sugar
    3/4 C brown sugar, packed
    1/2 C chopped pecans, optional
    1/2 C hulled pumpkin seeds

Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans. (I like to line mine with parchement as well)

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and allspice until combined; set aside.

In a large bowl, beat pumpkin, bananas, sour cream, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat until combined. Fold in pecans and pumpkin seeds (if using).

Divide batter between the 2 loaf pans. Bake for about 1hr; until a toothpick inserted in the center comes out clean.

Let cool for 15 minutes in the pan; then remove from the pans and let cool completely to room temperature before slicing to serve.



This post linked to

Wonderful Food Wednesday
Full Plate Thursday
Inspire Us Thursday
Lovely Ladies Linky
Thursday Favorite Things
Create it Thursday

2 comments:

The Rebel Chick said...

I love banana bread but never thought to make it nutty! I have to try this :)

Miz Helen said...

I just love your Nutty Pumpkin Banana Bread, it looks delicious!
Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen