| Banana bread seems to be a favorite with most of us. | | | | 1/2 cup chopped nuts |
| So try this special bread this fall when pumpkins are so | | | | 1 tsp vanilla |
| plentiful and are just screaming "Fall" at you. Actually, | | | | 1/2 tsp salt |
| this bread is good any time of the year and pumpkin is | | | | 1 tsp baking soda |
| very nutritional. So once you try it, you will probably | | | | Preheat oven to 350 degrees. Grease and lightly flour |
| want to make it year round. This recipe calls for | | | | two loaf pans; set aside. |
| pumpkin pulp. You do not have to scrap a pumpkin and | | | | In a large mixing bowl, cream together the Splenda |
| cook it, you can always buy canned pumpkin. Just be | | | | granular, sugar, and shortening. Beat the eggs and add |
| sure you buy pumpkin and not pumpkin pie mix. They | | | | to the mixture along with the bananas, pumpkin, and |
| are two different products. | | | | vanilla. Mix together well. |
| SUE'S PUMPKIN/BANANA BREAD | | | | In a medium mixing bowl, combine the flour, baking |
| 1 cup Splenda granular | | | | powder, salt, and baking soda. Add the dry mixture to |
| 1/2 cup granulated sugar | | | | the wet mixture; add the nuts and mix together well. |
| 1/2 cup shortening | | | | Spoon the batter into the prepared pans. Bake at 350 |
| 2 eggs | | | | degrees for 55 minutes or until a wooden toothpick |
| 1 cup mashed ripe bananas | | | | inserted in center comes out clean. Cool 10 minutes |
| 3/4 cup pumpkin pulp | | | | before removing from the pans to a wire rack to finish |
| 1 3/4 cups all-purpose flour | | | | cooling. |
| 2 tsp baking powder | | | | Enjoy! |