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"HAPPY THANKSGIVING!" & PUMPKIN BANANA BREAD (with homemade pumpkin spice mix)

For well over a year I have had one can of pumpkin purée in my pantry; one sad, lonely can, grabbed on a whim from the “American shelf” at the supermarket. I really don’t know what I intended to do with it when I bought it, but I am assuming pie factored into the equation. In any case, a huge surplus of walnuts, 5 over-ripe bananas and my one can of pumpkin combined with the approach of my Thanksgiving for Dummies event, prompted me to jump on Pinterest and search out some pumpkin/banana-y inspiration. I came across some amazing looking pins, one of which led me right back here to WordPress, the amazing blog NancyCreative (one of my favourites already!) and Nancy’s recipe for Pumpkin Banana Bread with Pumpkin Glaze. As I had made Honey Butter with Cinnamon already, I decided to skip the glaze (call me crazy, I know… it looks amazing!). I also added lots of walnuts and a homemade Pumpkin Spice Mix (see end of this post for recipe). This bread smells as good as it tastes… which is simply AMAZING! Serve warm with as much honey butter as your taste-buds/conscience will allow 😉
Happy Thanksgiving to friends in other places who are celebrating today!

Pumpkin Banana Bread- festive deliciousness!


Served warm with generous amounts of scrummy homemade Honey Butter


PUMPKIN BANANA BREAD 
9.5 dl all-purpose flour (I used unbleached flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 tbsp homemade pumpkin spice mix
1 teaspoon salt
4 dl/1 can pumpkin purée
3.5 dl (approx. 4) ripe, mashed bananas
3 dl vanilla yogurt
1.5 dl vegetable oil
4 large eggs
1.8 dl castor sugar
1.8 dl packed brown sugar
2.5 dl chopped walnuts

  1. Preheat oven to 175C. Grease and flour two 23 x 13-centimeter loaf pans.
  2. In medium bowl, mix flour, baking powder, baking soda, pumpkin spice mix and salt; set aside.
  3. In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until well-combined and smooth. Add half the flour mixture and combine. Add the rest of the flour mixture and mix well. Fold in walnuts.
  4. Divide batter between the two loaf pans and bake at 175C for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans.
  5. Serve individual slices warm and spread with honey butter. Divine!

 
*Recipe closely adapted from this fabulous one by super-talented NancyCreative (adapted from About.com)
*If you can resist eating it all, you can freeze this bread for later use.

Pumpkin Spice Mix- it’s so easy to make your own!


PUMPKIN SPICE MIX

Makes 2 tbsp

1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
3/4 tsp ground allspice
Mix spices together and store in airtight container or add to your recipe. Easy!

*Recipe originally found on allrecipes.com

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Comments

  1. Thanks so much for the nice mention and link! I’ll have to try out your pumpkin spice mix…and the bread sounds great with the honey butter!

  6. That looks so delicious! I also have a terrible tendency just to pick up ingredients that I have no idea how I’m going to use them. Like this, they normally end up in a cake/baking experiment!

  12. Looks delish. I love banana bread and need to use up some brown bananas from the freezerbox, they float around in there and surface when ever I pull something else out. I’ll have to freeze the loafs though since I’ve been trying really hard to limit the goodies.