Thanksgiving recipe: Stella’s Pumpkin Banana Bread


Stella’s Pumpkin Banana Bread
4 C.  all-purpose flour
4 Tsp. baking soda
4 Tsp. ground cinnamon
2 Tsp. ground ginger
2 Tsp. baking soda
½ Tsp. salt
1 can (15-oz.)  100% pure pumpkin
4 large eggs
1 C. granulated sugar
1 C. packed brown sugar
1 C. (2 medium) very ripe bananas, mashed
¾ C. egg nog, vegetable oil, or vanilla yogurt
1C. chopped walnuts or pecans
Preheat oven to 350°.  Grease and flour two 9″ x 5″ loaf pans or three 8″. x 3⅞” x 2″ loaf pans.  (Stella uses the disposable foil ones from the grocery store). 
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.  Combine pumpkin, eggs granulated sugar, brown sugar, bananas, and egg nog in a large bowl.  One third cup rum can also be added at this time.  Beat with an electric hand mixer until smooth.  Gradually beat in flour mixture with a wooden spoon; stir in nuts.  Spoon into prepared loaf pans.  Bake 55-60 minutes until toothpick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes (if using glass or metal pans).  Otherwise, cool foil pans completely on wire racks.
Stella Sez: Delicious with honey nut cream cheese!
Slap Your Mama Meter: 5 out of 5 slaps!
Recipe courtesy of Libby’s Test Kitchens, with some additions from Stella!

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