PUMPKIN BANANA ZUCCHINI SPICE BREAD

Pumpkin Banana Zucchini Spice Bread image

I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc.

Provided by Ozarkldy

Time 1h15m

Yield 2 loaves, 24-30 serving(s)

Number Of Ingredients 17

Ingredients

4 eggs (I use large)
1/2 cup milk (I use 2%)
1/2 cup vegetable oil
1/2 cup applesauce (I keep those single serving ones on hand so I don't need to use a whole jar before it spoils)
1/2 cup butter (soft not melted)
1 1/2 cups white sugar
1 1/2 cups brown sugar (not packed, just scooped like the white)
2 -3 cups bananas (however you wish to break it down) or 2 -3 cups zucchini (however you wish to break it down)
2 teaspoons vanilla (I'm a stickler for real vanilla in baking)
3 cups all-purpose flour (SIFTED)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (or I use just a dash of natural sea salt)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.

Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.4, Cholesterol 41.9, Sodium 271, Carbohydrate 40.2, Fiber 0.7, Sugar 26.1, Protein 3