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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana Bread and Pumpkin Muffins Recipe

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This recipe for Banana Bread and Pumpkin Muffins is from The Stenman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BANANA BREAD: (Annette)

Cream ⅔ cup sugar and ½ cup shortening.
Add 2 beaten eggs.
Stir in 1 cup mashed bananas.
Sift together 2 cups flour, ½ tsp. salt, 2 tsp. baking soda, and ½ tsp. baking powder.
Sour ⅓ cup milk with 1 tbsp. lemon juice.
Add milk mixture to creamed mixture, alternately with dry ingredients.
Stir in ¼ cup chopped nuts (optional).
Pour into greased 9 x 5 pan.
Bake for 1 hour at 350º
Directions:
Directions:
PUMPKIN MUFFINS: (Barb)
1⅓ c. sugar
½ c. butter
2 eggs
2 c. flour
4 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 c. canned pumpkin
4 tbsp. milk

Cream butter and sugar together; add eggs, beating well. Mix flour, baking powder, cinnamon and salt in separate bowl. Add dry ingredients alternately with pumpkin and milk, beating well after each addition. Bake for 18 to 20 minutes at 350º
Yield: About 2 dozen
Personal Notes:
Personal Notes:
Banana bread was always a stand-by treat growing up at the Farm. All of us enjoyed this treat, when Mom would bake a loaf. Barb included this pumpkin bread recipe "just because".

 

 

 

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