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Banana Bread and Pumpkin Muffins Recipe

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Banana Bread and Pumpkin Muffins image
Barb and Annette "ready to bake"


This recipe for Banana Bread and Pumpkin Muffins, by , 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!

Annette Stenman Mills and Barb Stenman Murdock



Cream ⅔ cup sugar and cup shortening.
Add 2 beaten eggs.
Stir in 1 cup mashed bananas.
Sift together 2 cups flour, tsp. salt, 2 tsp. baking soda, and tsp. baking powder.
Sour ⅓ cup milk with 1 tbsp. lemon juice.
Add milk mixture to creamed mixture, alternately with dry ingredients.
Stir in cup chopped nuts (optional).
Pour into greased 9 x 5 pan.
Bake for 1 hour at 350

1⅓ c. sugar
c. butter
2 eggs
2 c. flour
4 tsp. baking powder
1 tsp. cinnamon
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 350
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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