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Once the fall starts cooking with pumpkin becomes almost like an obsession. You will see in the next few weeks some of my favorite pumpkin desserts & more. I love the rich taste pumpkin adds to things like bread and creme brulee (two of my favorite pumpkin dishes) The pumpkin creme brulee is always part of my Thanksgiving Day dessert menu, so stayed tuned for that. I will be attempting to make a pumpkin creme sauce for a simple pasta dish. I am always on the lookout for new and interesting ways to use pumpkin, so if you see anything let me know. I love a challenge when it comes to cooking. Susie, from We Are Not Martha, recently took a class at Stonewall Kitchen and made pot pies in a pumpkin which looks like so much fun; i might even try making those.
Ingredients & Directions:
2 Mashed Ripe Bananas
1 C Pumpkin Puree
2 T Canola Oil
2 Eggs
1 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2/3 C Sugar
1/2 tsp Nutmeg
1/2 tsp Ginger
1 tsp Cinnamon
Preheat oven to 350 degrees. Grease loaf pan and set aside. Combine mashed bananas, pumpkin, oil, eggs, and vanilla. Mix thoroughly. In a separate bowl, add remaining ingredients. Add the dry ingredients in about 3 parts. Beat the batter after each addition until smooth. Sprinkle cinnamon & sugar mix into bottom of greased pan. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.
I made my own cinnamon & sugar mix, since I didn't have the pre-made kind. Just mix 1 tsp of cinnamon for each 1/8 C of sugar or just eyeball it and taste it.
One of the fun things about baking bread for me is using different loaf pans. The one that I used here, with leaves and pumpkins, is great for the fall. It is still available at Williams Sonoma. I also love making mini loaves of bread which are perfect to bring to work for breakfast, a mid morning treat, or even an after school snack. 
