Рецепт Pumpkin Banana Bread
This tasty quick bread is a Southern Classic with a twist. The combination of Libby’s pumpkin puree and ripe Bananas give Holiday flare to this spicy, nutty loaf with intense moistness and amazing flavor. To make it even better (if that were possible) I added a splash of buttermilk for extra moistness and tang that make this dreamy bread perfect for a make ahead breakfast. Each bite is flavorful and has just a hint of Pumpkin Pie Spice which is actually cinnamon, nutmeg, ginger and allspice. Those scents are heavenly while baking and a surefire way to prove Fall is in the air. This bread is perfect for guests if you are planning to entertain this Holiday Season. It freezes beautifully, so you can bake a few loaves now and freeze them for later. When the hustle and bustle of the Holidays are upon us, you’ll be glad you have this special stash to serve on the fly. It is so moist, it will actually taste just as fresh after thawing as the day you baked it. I planned to freeze the loaf I made but it seems to be missing a slice or two. I call it, quality control. Quick tip: Always bake with parchment paper. It doesn’t burn like wax paper can and your baked good will always come out evenly browned and easy to remove from the pan. Just lift up, place your loaf on the counter and slice. Easy peasy. You can just see the moistness in each slice. Enjoy with a cup of coffee and it’s a breakfast to remember. So I was being silly and sliced a few cubes of bread. This would be a great idea if you are serving a buffet style brunch. A cute little nibble of Pumpkin Banana Bread ready to pop in your mouth. No napkin or place required.
Pumpkin Banana Bread Pumpkin Banana Bread 2013-11-08 16:18:16 Serves 8 A perfect blend of pumpkin and banana with a hint of spice to create a moist breakfast bread fit for the Holidays Write a review Save Recipe Print Prep Time 10 min Cook Time 1 hr Prep Time 10 min Cook Time 1 hr Ingredients 2 large eggs, lightly beaten 1/2 cup vegetable oil 1 cup mashed ripe bananas 1/2 cup pumpkin puree (not pumpkin pie filling) I used Libby's 1 teaspoon pure vanilla extract 2 tablespoons buttermilk 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1 cup sugar 1/2 cup chopped pecans (if desired) Instructions preheat oven to 325 and spray a standard size loaf pan with baking spray, then line with parchment paper making sure the sides are an inch or so above the top of the pan. Spray again with baking spray. Combine first six ingredients in a large bowl just until combined. Mix dry ingredients in a separate bowl until combined. Fold into wet mixture. Scrap bowl and stir. Fold in nuts (if desired). Pour batter into prepared pan. Bake for 1 hour or until middle is just about set. Test this by inserting a toothpick in the center of the loaf. If toothpick comes out clean (or moist crumbs sticking to it) your bread is ready. Let cool on wire rack in pan for 20 minutes. Then gently lift sides of parchment paper and cool completely on wire rack. Notes You can substitute walnuts for the pecans or omit nuts altogether. By buttercream bakehouse Buttercream Bakehouse http://buttercream-bakehouse.com/ Wordpress Recipe Plugin by Recipe Card Share this:
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Dina Crowell
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