This morning, with a hankering for banana bread, but no bananas, I used a can of organic pumpkin instead. A great start to a rainy Sunday.
Sunday Pumpkin Bread: Adapted from Virginia Allen's Post Card Recipe
*1 cup AP flour
*1 cup whole wheat flour
*1/2 cup butter, room temp
*1/2 cup organic brown sugar or honey
*2 eggs, beaten
*1/4 tsp. salt
*1 tsp. baking soda
*pinch ground cloves
*1/2 tsp. cinnamon
*pinch ground ginger
*1 15 oz can organic pumpkin
Grease a 9x5'' loaf pan. Preheat oven to 350.
In a medium bowl, mix together all dry ingredients. Beat together the butter and brown sugar in a separate bowl. Stir in the eggs and then the pumpkin. Gently fold the pumpkin mixture into the flour mixture until fully blended. Pour the batter into the loaf pan and bake for about an hour "or until your poking device comes out clean". Cool for 10 minutes before turning out onto a wire rack.
*For a gluten free version, substitute the flour with Pamela's Baking Mix, and leave out the salt and baking soda.*