Thursday, October 27, 2011

Pumpkin Banana Strudel Sweet Bread

Y’all know I had to share a recipe featuring pumpkin, especially using pumpkin puree since I just made a crock pot version the other day. I love pumpkin pie but it’s too early for all that, for some reason I don’t really want pumpkin pie until Thanksgiving. So I was trying to figure out what to make with some of this puree. Well, luckily we are still in the in-between seasons here in Texas. It’s not cool enough to cast away summer foods just yet but then again it’s not our regular 100 degrees either so this is my attempt at marrying the seasons.

Pumpkin Banana Strudel Sweet Bread

3 medium overripe bananas
½ cup pureed pumpkin
1/2 cup sugar
1/2 cup dark brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
2 eggs, lightly beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
½ cup sugar
4 tablespoons ground cinnamon
1 tablespoon ground nutmeg

Preheat oven to 325F degrees. Spray smooth, dark coated bundt pan with nonstick cooking spray.

In a small bowl, mash the bananas and pumpkin together until semi-smooth. Set aside.

In a separate small bowl, mix the flour, salt, baking soda and baking powder until combined. Set aside.

In a large bowl, mix the sugars and butter with a whisk. Stir in the extracts. Add the eggs until blended. Add the mashed mix; mix 30 seconds. Stir in the dry ingredients until just moistened.

Pour half of the mixture into prepared pan. In a small bowl mix the sugar, cinnamon and nutmeg to combine and sprinkle on top of first layer or batter. Pour the remaining batter over the cinnamon mixture.

Bake until wooden pick inserted in center comes out clean. About 50 minutes.
Allow to cool completely before slicing.

I can’t tell you how moist this bread is. If you ever made my banana bread then you have an idea but if you haven’t well, what are you waiting for? Get in that kitchen right now and make some, either one, just make one!


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