Wednesday, March 7, 2012

Mom's Banana Pumpkin Coffee Bread

Banana Pumpkin Coffee Bread

1/2 cup shortening (We always had a tub of Crisco in the closet **)
1 cup sugar
2 eggs
3/4 cup mashed banana
1 1/4 cup mashed pumpkin (I am 100% sure Mom did not use fresh pumpkin LOL)
1 1/4 cup sifted flour (We had a sifter, quite rusted, but Mom used it anyway - maybe that added flavor)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
nuts (I bet she added this to the original recipe so I am not sure how much. She liked walnuts.)

Cream shortening and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in banana and pumpkin. Sift together dry ingredients, add to banana  mixture, mix well. Pour into greased 9x9x2 loaf pan. Bake at 325 for 1 hour.

** According to the Crisco website, Crisco shortening in the can will stay, once opened, on the pantry shelf for about a year. Scary!


  1. Sounds yummy... I will be trying this. Thanks for sharing your Mom's recipe!

  2. What a lovely thing to share. Fond memories of your Mom and a delicious treat for the bakers in the group.

    Thank you.

  3. Sounds delicious! I have a recipe book that my mom hand wrote for me. It's so special.

  4. This recipe sounds amazing! Just saved it to my, "to make" list!

  5. Omg banana and pumpkin! I have to write this down to attempt when I never cook (since I dont lol) because these are my two favorite bread! sounds amazing.

  6. pumpkin and coffee are two of my most favorite flavors, so you know I am trying this one!