Pumpkin Banana Applesauce Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
• In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Steps:

• In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts. , Pour into five greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 350.
• Place bananas in a large bowl and mash with electric mixer.
• Stir in sugar and let stand 15 minutes.
• Add applesauce and eggs and beat well.
• Add remaining ingredients and mix well.
• Pour into greased 9x5 loaf pan.
• Bake for 45 minutes, or until wooden toothpick inserted in center comes out clean.
• Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.