Bread · Breakfast

Banana Pumpkin Bread

Today is World Bread Day. It’s also World Food Day and National Liquor Day. I can’t keep track of all of those food holidays, but it does coincide nicely with my latest recipe – Banana Pumpkin Bread. By the way, October 24th is National Bologna Day, so be on the lookout for my latest cupcake creation 😉  But, seriously…

I’m fortunate to still have the same group of good friends since high school. I’ve known these girls for over thirty years. We know a lot about each other. Way too much. I see them when I visit home a couple of times a year, but I miss them and the great times we’ve had together. This picture, taken in August, 1990, sits on the dresser in my bedroom. I’m in the middle – permed hair looking good. Still clinging to the Big Hair Days of the ’80s!

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This recipe was inspired by my friend Leigh, (in the blue) whose nickname is Lush. Not for the obvious reason of it being National Liquor Day, but because she’s so luscious. It’s just an inside-joke-girl thing and doesn’t need to be explained here. I honestly don’t even know why we call her that besides the fact it starts with an “L”. I’ve always admired alliteration. See what I did there? Someone drank way too much coffee this morning.

Regardless, in the middle of a group text last week, this bread recipe was created. It’s dense, sweet and full of nuts and chocolate. It’s a little of both – banana bread and pumpkin bread. You taste both, but neither are overwhelming. She told me to “take it easy on the pumpkin”, which I did.

At first, I suggested calling this The Lush Loaf, but like mouthfeel, preggers and curds…the word loaf kind of annoys me. So, I’m keeping it simple. Anxiously awaiting the “that name is so lame” text.

Banana Pumpkin Bread

3 Tablespoons (44 g) unsalted butter (room temp)
3 Tablespoons (53 g) cream cheese (room temp)
1 cup (217 g) sugar
1 large egg (room temp)
1 ripe large banana (130 g)
½ cup (122 g) pumpkin puree
2 cups (265 g) unbleached all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ cup (80 g) chopped pecans or walnuts
¾ cup (112 g) chocolate chips

Preheat oven to 375°. (I use a convection oven, so if you don’t have one, preheat to 350°.) Coat a 9” loaf pan with cooking spray or butter and flour. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter, cream cheese and sugar until light and fluffy. Add egg and beat until combined. Add banana and pumpkin. Scrap down sides of bowl and combine thoroughly.

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Whisk flour, baking powder, salt, cinnamon, cloves and nutmeg in a small bowl. Add to wet ingredients. Scrap down sides of mixing bowl. Add nuts and chocolate chips and mix until combined. Spread evenly into pan.

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Bake 45-50 minutes. Test with a toothpick to be sure center is done. Let cool completely before slicing. Spread cream cheese on a slice or top the entire bread with a simple glaze. Enjoy!

Banana Pumpkin Bread

 

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