Pumpkin Bread

6 eggs, beaten
4 1/2 cups sugar
1 large can pumpkin
1 1/2 cups oil
3/4 cup water
5 1/4 cups flour
3/4 tsp baking powder
 3 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
* I use the cans that the pumpkin comes in to make this

 Cream together eggs and sugar. Mix pumpkin, oil, and water. Add to cream mixture. Add dry ingredients. Mix well together. Spray cans with Pam. Bake at 350 for 50-60 min. Makes 7 large pumpkin cans. If you do this in a regular loaf pan I don't know how much it will make or how long to cook it for so keep an eye on it.

Banana Bread

Ingredients

3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup mashed ripe bananas
1/3 cup milk
1 tsp vanilla
2 cups all-purpose flour
1/2 cup chopped nuts, if desired
1 tsp baking soda
1/2 tsp salt

Heat oven to 350. Grease bottom only of loaf pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, beat well. Add bananas, milk, and vanilla; blend well.
In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased pan.
Bake at 350 for 50-60 min or until toothpick inserted in center comes out clean. Cool 5 min; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.


Everybody has a favorite banana recipe, this is mine. I have never added nuts because Bryan doesn't like them. One trick I have learned is if the outside is down and the top middle is still a little mushy after about 55 min I turn the oven off and let the bread sit in there a few more min and that usually bakes it all the way through