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.
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
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
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
CONNIE KAYE'S KITCHEN - Recipes and ramblings from Chiefs country 
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