Bring a loaf of Fall Harvest Bread to your family brunch, an office pot luck, or make a few for a bake sale for your community's fall festival. It's sure to be a tremendous hit for those you share it with! Just make sure to keep one for yourself and your family to enjoy on a cool, crisp fall afternoon. Nothing beats a slice of Fall Harvest Bread with a little spread of butter, along with a hot cup of coffee!
This bread has become a tradition in our home during the fall season, and I hope it will be the same for you! I'm glad to share it with you!
1 1/4 cups sugar
3/4 cup butter, softened
3 large eggs
1 heaping cup canned pumpkin
2 medium (about one cup) ripe bananas, mashed
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 cup chopped pecans
1/2 cup dried cranberries
Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans, set aside.
Toast pecans in 350 degree oven for 8 to 10 minutes. Remove from oven, set aside.
Prepare bread mix by combining sugar, butter, and eggs in large bowl. Beat at medium speed until mixture is creamy. Add pumpkin and mashed bananas, continue beating until well mixed (mixture may have a slightly lumpy or curdled appearance). Reduce speed to low, add all remaining ingredients except pecans and dried cranberries. Bet until well mixed. Stir in toasted pecans and dried cranberries.
Spread mixture evenly into prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool for 5 minutes in pans. Remove from pans and allow to cool completely on a cooling rack.
Let me know how you like this recipe by commenting below. ;)