Taylor's Autumn Pumpkin-Banana Bread

       

1 1/2 cups sugar
1/2 cup softened butter
2 large eggs
1 cup mashed ripe bananas (2 medium)
1 small can (13 oz) pumpkin
splash of orange juice (about 4 Tbsp.)
splash of cranberry juice (about 4 Tbsp.)
1/2 cup milk or buttermilk
2 tsp. vanilla

Stir sugar and butter until well mixed.  Add eggs and mix again.  Add bananas, mash well.  Add pumpkin, milk and vanilla, mix with a spoon.  You may use a hand mixer to get rid of any banana lumps, if you prefer.

2 1/2 cups all-purpose flour
2 1/2 tps. baking powder or 1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
(1 cup chopped nuts, if desired)

Add all the dry ingredients, stir well with a spoon.  Stir in nuts at the end.  Spray or butter baking pan, divide batter evenly between two pans.

This recipe makes 2 loaves, or 1 loaf and 12 muffins.

Bake at 350 degrees- 1 hour 15 mins for loaf, 22-25 mins for muffins

Enjoy!  -Taylor

(Original recipe lightly based on Banana Bread- Betty Crocker, New Edition.  7 ingredients added or altered from Betty’s version.)