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Banana bread looks to be a preferred with most of us. So consider this particular bread this fall when pumpkins are so plentiful and are just screaming "Fall" at you. Actually, this bread is good any time of the yr and pumpkin is very dietary. So as soon as you consider it, you will almost certainly want to make it yr round. This recipe calls for pumpkin pulp. You do not have to scrap a pumpkin and cook it, you can always buy canned pumpkin. Just be confident you buy pumpkin and not pumpkin pie combine. They are two various merchandise. SUE'S PUMPKIN/BANANA BREAD 1 cup Splenda granular 1/2 cup granulated sugar 1/2 cup shortening 2 eggs 1 cup mashed ripe bananas three/four cup pumpkin pulp 1 three/four cups all-objective flour 2 tsp baking powder 1/2 cup chopped nuts 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda Preheat oven to 350 degrees. Grease and lightly flour two loaf pans; set aside. In a bigmixing bowl, cream collectively the Splenda granular, sugar, and shortening. Beat the eggs and add to the combination along with the bananas, pumpkin, and vanilla. Mix collectively effectively. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Add the dry combination to the wet combination; add the nuts and combine collectively effectively. Spoon the batter into the prepared pans. Bake at 350 degrees for 55 minutes or until finally a wooden toothpick inserted in middle arrives out clean. Cool 10 minutes prior to getting rid of from the pans to a wire rack to finish cooling. Appreciate!
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