Holidays headed our way!

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It seems as though fall is bread baking time.  My mom was famous for a scrumptious pumpkin bread recipe, and I’ve continued making it for family and friends.  When I said “family”, I didn’t realize that my main man was eating it, but didn’t really like pumpkin bread.  For like 10 years.  Apparently he’s a banana bread fan.  So, I’m sharing both with you today.  I’ve tried some NASTY banana bread recipes, but finally found a good one that I’ve hung on to.  The only thing about making banana bread is the little gnats that appear when you buy bananas.  I cured this problem by leaving them in the plastic grocery bag that I brought them home in.

banana bread

Hope you enjoy, and have fun getting ready for the holidays.  AND, don’t forget those who are serving or who have served our country!

~Connie Kaye

Banana Bread

  • Servings: 1 loaf
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Ingredients:

Cream until fluffy:  1/2 cup margarine & 1 cup sugar.  Add 2 eggs and mix well.

Add:  3 bananas, 1 tsp vanilla, and either chopped walnuts or pecans.

Sift together and add to the above just until blended:
2 cups flour, sifted
1 tsp soda
1/4 tsp salt

Pour into greased and wax paper lined loaf pan(s) – depending on size of pan.  Bake 1 hour at 350 degrees

Pumpkin Bread

  • Servings: 1 loaf
  • Print
Ingredients:

Grease and flour loaf pans, and preheat oven to 350 degrees

Mix together:

3 cups sugar
1 cup vegetable oil
4 eggs
1 can pumpkin
2/3 cup water
1 tsp each cinnamon & nutmeg
1/4 tsp salt
3 1/3 cup flour
2 tsp soda

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