Pumpkin Banana Nut Bread *UPDATED*


Afternoon everyone! A couple of weeks ago I asked everyone on Facebook and Instagram what their favorite pumpkin recipe was. Sadly, only one person responded BUT her response was the best one I think I’ve ever made!

On Instagram a dear friend Melissa suggested a pumpkin banana nut bread. I asked her if she had a specific recipe for it or if I should just fly by the seat of my pants…and fly away I did! I looked around for a 5 star recipe, and sure enough I scored a delicious, delectable, and delightful quick bread recipes from the test kitchen of Nestle. It’s moist and it’s received raved reviews from those who purchased the mini loaves and muffins from me. Everyone loves the combination of the pumpkin and banana, and quite honestly I never would have thought to have put the two together! I can’t thank Melissa enough for suggesting it!!

Alright, enough blubbering… y’all just want me to get to the recipe already 😛
I did take a few liberties with the recipe. I don’t keep canned pumpkin(butternut squash) in the house. We process fresh pumpkin, or try to, every year. So I took out the fresh pumpkin from the freezer(2 cups worth) and let it thaw. Just like I do for the Amish banana bread recipe that my Mom has used for as long as I can remember, I let the banana’s get as ripe as I possibly could. And this particular quick bread recipe called for 4 tsp cinnamon. Now, I personally love to use a Chinese cinnamon called Cassia. It’s a very pungent cinnamon and a little goes a long way. Naturally I cut that back as well, but if you’re using a store bought cinnamon you may want to use the full 4 tsp amount. But I leave that up for you to decide, you all know how much cinnamon you can handle 🙂

Pumpkin Banana Nut Bread

Prep Time: 8 minutes

Total Time: 78 minutes

Makes: 24 slices (12 slices per loaf)


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup (2 medium) very ripe bananas, mashed
  • 3/4 cup vegetable oil
  • 1 cup chopped walnuts


PREHEAT oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


There is enough batter to make four mini loaves and 6 muffins(or two large loaves as suggested in the original recipe). I think the muffins turned out perfectly! I have enough ingredients that I plan to make more and this time add a streusel topping(per my Mom’s request)!
You can certainly use muffin papers if you like, it does make for easier clean up. If you do choose to do muffins, don’t bake them any longer than 20 minutes. The mini loaves were done in about 52 minutes or there about. I tested each one with a sharp knife, if it came out clean then it was time to take them out. It really is an easy recipe, and with the fresh pumpkin you’ll need to drain it slightly. I just placed the pulp in a mesh strainer over a bowl in the sink and gently moved the pumpkin around to help it drain faster. You’re not going for a dry consistency, you just want it less soupy.

AND These freeze up nicely too! If you want to make several batches before the Thanksgiving holiday and give them out as gifts, just be sure to wrap them up in plastic wrap, foil, place in a freezer back(remove all the air), wrap in freezer paper and if you want to make sure to preserve the freshness place them in food saver bags before freezing. Sounds like a crazy way to freeze them but trust me, it works! Just be sure to let them thaw out completely before gifting in a pretty wrap with a bow and tag!

I hope you all enjoy this recipe, it has become a family favorite for us!

Have a blessed day!!




Yesterday I had to use up the remaining bananas, they were oh so ripe! I followed the above recipe to a certain point. With the exception to adding the nuts into the batter. I left those out and put the batter in a greased and floured pan. I went ahead and used one of the large aluminum casserole pans to fit all the batter. So what did I do with the nuts?!


Yep, I went there! I added the nuts to a streusel topping 😀 For. The. Win.

Nut Streusel Topping

1 stick butter, softened

3/4 cup flour

3/4 cup light brown sugar

1 tsp cinnamon

1/2 cup oats

1 cup chopped nuts

Mix all ingredients in a small bowl using a fork your fingers. Sprinkle over the cake batter and bake until cake tester comes out clean. Serve warm with whipped cream or ice cream.





Cinnamon Sugar Biscuits

There are some mornings where you know you’re supposed to stick with your lifestyle food. Honestly, doing that for weeks on end has shown results (nearly 8 pounds of weight loss…yay me) but it does get old. Which is why I allowed myself this one morning of “I don’t care that it’s not low carb, alkaline, sugar-free, gluten free, soy free, GMO free, dairy free…” Will I pay for in the end? Quite possibly, after all I just have to look at food and instantly gain a pound or two. So what made me want to throw caution to the wind and indulge?

Boredom, the fact that we weren’t being rushed to get to a school day, not wanting to make scrambled eggs yet again, and a commercial for gooey cinnamon rolls 😉 Ok, that last part might have had the most impact! Can’t blame me, I don’t know anyone who can turn down a warm cinnamon roll that is dripping with cream cheese.

***Note to Self***

Have Mom make those ASAP!!!

After the fourth or fifth time of having my son ask me what’s for breakfast, from the top of my head I said cinnamon sugar biscuits. His eyes lit up at the mere mention of cinnamon anything, along with turkey sausage patties. Boy he was on board. In my head I had a rough idea how to make them, and here’s what I did. About halfway through the process I decided it might be best to have pictures and that’s when I called on my trusty young photographer G–Man 🙂

*I know that some of the pictures are blurry and not of great quality. G–Man is learning and is excited at the idea of one day becoming a photographer :)*

Cinnamon Sugar Biscuits

8 frozen biscuits, thawed, or 8 homemade or canned

1/2 stick butter, melted

1 cup sugar

1 tsp cinnamon (Saigon or other preferred)

If using frozen biscuits, thaw them out almost completely. I nuked them for about two minutes in the microwave on HIGH. Take note: this will vary with every microwave.

Melt butter in a paper bowl.

Combine sugar and cinnamon in another paper bowl.


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Set up a simple assembling line and with gloves on (or not if you like) dip each biscuit into the melted butter on both sides. Gently put the buttery biscuit into the cinnamon sugar mix and coat completely.

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Place onto a foil lined baking sheet (I used a 12–inch pizza pan). Sprinkle the remaining cinnamon sugar mix over the biscuits and pour the rest of the butter as well over the top.

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Cooling cinnamon sugar biscuits

Bake in a 350 degree oven for 15 minutes and serve with favorite breakfast meat, syrup or as G–Man prefers, yellow mustard. SMH.

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(Loved these two pictures with the different lighting)

These were tasty, a nice treat and definitely hits the spot for those morning sweet tooth cravings. G–Man absolutely loved it, he got the sweet and savory all mixed together and politely informed me that I was to make those again 🙂 It warms my innards to hear that from him. You could definitely top these off with a cream cheese frosting or glaze, or keep that on the side for those you prefer to dip! If you’re making these from scratch consider adding golden raisins to the biscuit dough and the proceed with dipping and coating. In a way I guess you could say these would be a poor man’s version of a cinnamon roll.

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We sincerely hope you will try these and let us know what you think.

Merry Christmas

Throw Back Thursday: Zucchini Bread, American (1950)

As summer approaches, quickly I might add, gardeners are tending to their crops with vigilance, taking care of their produce and making sure the harvest will be plenty. One of my favorite summer vegetables is zucchini. It’s such a versatile veggie, I love it grilled, sauteed, in stir fries, in soups and casseroles, but most of all I love it baked in quick breads.

Today’s recipe is courtesy by way of Retro Housewife (click here) and is attributed to Kathy Wiley, 1950. While I love being able to see these older recipes in print, I LOVE seeing them come back to life in my kitchen!



3 eggs

1 c. cooking oil

2 c. sugar

3 c. peeled, zucchini squash grated

2 t. vanilla

3 c. flour

1/4 t. baking powder

1 t. baking soda

1 t. salt

3 t. cinnamon

1/2 c. chopped nuts

Preparation Instructions

Beat eggs until light and foamy. Add next 4 ingredients. Mix lightly but well. In a separate bowl mix dry ingredients. Add flour mixture and blend. Add nuts. Put in 2 greased and floured loaf pans and bake at 325° for 1 hour. Remove from pans immediately and cool on racks. This bread may be frozen for later use.

Contributed by Kathy Wiley, 1950

Made 6 mini loaves

Made 6 mini loaves

zucchini bread   close up

This is perfect with a cup of coffee, hot tea, or milk. I went with chopped pecans, but you can grind them up smaller if you like however I like the larger bits. I also backed off the cinnamon a tad because I like using Saigon Cinnamon which is stronger than your typical store brand. Thankfully these freeze well and will make nice gifts for family and friends!

Amanda Gayle