Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Banana bread and pumpkin bread. This spicy, moist nut bread gives you both in one easy recipe.
Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans; set aside.
Combine sugar, margarine and eggs in bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Add pumpkin and bananas; continue beating until well mixed. (Mixture will have curdled appearance.) Add all remaining ingredients except nuts; beat at low speed just until moistened. Stir in nuts.
Spread evenly into prepared pans. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
*Substitute 1 cup canned pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and ground cloves.
Dietary Fiber: 1g
My husband and I loved this recipe! I took the advice of others in their reviews and added extra cinnamon (1/2 teaspoon) and loved the result .... I also used the called-for 1 teaspoon of pumpkin pie spice. I may try adding extra spices next time to see if I like it with more flavor. I love that this makes two loaves ..... one to eat and one to share. In fact I'm taking one today to a friend who is in the hospital. It's a great recipe!
Used frozen banannas, 1 full tsp of cinnamon, used almost 1/4 tsp of cloves, 1/2 tsp nutmetg, 1/8 ginger .. added an extra 1/2 cup of pumpkin .. used walnuts .. Yum!!
i added 3 sm banana's because i had less than a cup of pumpkin puree left over. it was libby's pumpkin pie mix so i only added 1/2 cup of sugar. The only spice i added was a couple shakes of cinnamon & the required salt. instead of nuts i added my left over milk chocolate chips. Everything else was the same. cooked VERY quickly but i was able to keep an eye on it & catch it in time. made a crusty moist not so sweet bread. i'm glad i added the chocolate chips to make a sweeter taste for my liking. i'll make this again!
This was a good bread but it lacked pumpkin flavor. And I used fresh pumpkin spice. If you're looking for a mild tasting bread, then you will enjoy it. I personally was looking for a strong pumpkin flavor.
MY HUSBAND WANT'S MORE. I USED THE MINI LOAF PAN'S AND GAVE OUT THREE. A FRIEND OF MINE HAPPENED TO BE HERE WHEN I WAS TAKING THEM OUT OF THE OVEN. WE TRIED IT TOGETHER. SHE WANTED THE RECIPE ALONG WITH ANOTHER PIECE. I SENT HER HOME WITH TWO AND TWO FOR HER DAUGHTER.
i added 1 tsp cinnamon and it is even more delicious than ever! highly recommended.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1851
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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