PUMPKIN BANANA ZUCCHINI SPICE BREAD
I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc.
Provided by Ozarkldy
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
- In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
- In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
- Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
- Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
- Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.
Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.4, Cholesterol 41.9, Sodium 271, Carbohydrate 40.2, Fiber 0.7, Sugar 26.1, Protein 3
APPLE, ZUCCHINI, CARROT,BANANA OR PUMPKIN BREAD
Steps:
- Combine first 6 ingredients and set aside. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, Carrott,Banana, or Pumpkin, apples, and nuts. Add to dry ingredients; stir until moistened. Put into greased and floured loaf pans.
ZUCCHINI-BANANA-PUMPKIN BREAD
Make and share this Zucchini-Banana-Pumpkin Bread recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 1h
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Prepare bread pan by spraying with cooking spray.
- Put aside.
- Preheat oven to 375 degrees F.
- Mix flour,baking powder, 1/2 tsp cinnamon, salt, sugar, and evaporated milk together in a large mixing bowl.
- Mix pumpkin, mashed banana, zucchini, butter, egg,vanilla extract and water, in a bowl.
- When incorporated add all at once to the flour mixture.
- (Mixture will be stiff).
- Pour into pan and top with mixture of brown sugar and 1/2 tsp cinnamon.
- Put in oven and cook for 40-45 minutes or until a toothpick comes out clean from middle.
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