2 large ripe bananas
¼ cup granulated sugar
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
Preheat the oven to 350F. Lightly grease a 9x5inch loaf pan with nonstick cooking spray. Set aside for now.
In a medium sized mixing bowl, mash the bananas then add granulated sugar, brown sugar, and pumpkin puree. Mix until all the ingredients are well incorporated.
Next, add vegetable oil, vanilla extract, and beaten eggs. Mix until incorporated.
In a separate mixing bowl, whisk together all purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
Pour the wet ingredients into the dry ingredients, and gently fold everything together until combined.
Pour the batter into the loaf pan. Bake the pumpkin banana bread for about 40-45 minutes. Remove the bread from the oven, and cover with aluminum foil. Bake for an additional 10 minutes or until the bread is done. Test to see if the bread is ready by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready.
Remove the bread from the oven and allow it to cool before cutting into the bread.
Serve the pumpkin banana bread warm.
1 cup granulated sugar
½ cup brown sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
2 large eggs (whisked)
1 cup whole milk
6 tbsp unsalted butter (melted)
1 can (15 oz) pumpkin puree
1 cup dried cranberries
Preheat the oven to 350° F.
In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice together.
In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
Add the dry ingredients and mix well. Hand mix in the dried cranberries.
Pour the batter into two greased 9×5 loaf pans.
Place in the oven and bake for 50-60 minutes.
1 3/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup milk or half & half
For the streusel
1 cup old-fashioned rolled oats, dry
1/2 cup Diamond of California® chopped pecans
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Preheat oven to 350 and grease a 9×5 inch bread pan.
In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
Add dry ingredients to wet ingredients and stir until combined. Pour into prepared bread pan (fill ¾ full).
In another bowl combine streusel ingredients and use a pastry cutter (or fork, or your fingers) to mash ingredients together until crumbly.
Sprinkle mixture over batter in bread pan.
Bake for 60-65 minutes until an inserted toothpick comes out mostly clean. Allow to cool completely before removing from pan and slicing.
Store in airtight container.
3 ⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2 ⁄3 cup evaporated milk
1 ⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1 ⁄2 teaspoons vanilla extract
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.