Sunday, April 12, 2020

An Original Easy Homemade Pumpkin Loaf Recipe Tweaked From A Banana Loaf Recipe

Modified a Banana Loaf Recipe to Make a Pumpkin Loaf
Quarantine is bringing out the creative baker in me. Not really, but I'm trying.

The Boys Ate All The Bananas. The Hunger Games.

I wanted to make a Banana Loaf using my favorite personal recipe, however, the boys ate all the bananas. Guess what ... no bananas at the grocery store! Really ... bananas? I've seen the flour aisle cleaned out, but missing bananas was a first.

The Boys Ate All The Apple Pie. Hunger Games the Sequel.

Apple Pie was planned for our Easter Sunday dinner, but guess what? The boys ate all the pie.

So I opened the cupboard to see how I could modify my Banana Loaf recipe and found a can of Pumpkin Pie Filling - not expired, thank goodness.

My Revamped Banana Loaf Recipe Turned Into a Yummy Pumpkin Loaf Recipe

I've never made a Pumpkin Loaf, but how hard could it be right? lol.

After searching online for a Pumpkin Loaf recipe, I decided I didn't like any of them - too complicated.

My Banana Loaf recipe is six freaking ingredients, all in one bowl! Easy peasy. Thus began the experiment to modify my fave recipe to make my very first Pumpkin Loaf.

The biggest challenge was trying to determine how much Pumpkin Pie Filling to use to replace three medium to large bananas in a banana loaf.

After googling around a bit, I determined that one half plus a heaping tablespoon of a 540ml can of Pumpkin Pie Filling should work. Actually, I had no idea - it was a cross-your-fingers-and-toes guess.

The original banana loaf recipe is here.

My Pumpkin Loaf Recipe - Modified:

. 1/2 CAN plus 1 heaping Tablespoon of Pumpkin Pie Filling (Full can was 540ml which is 2.28 Cups - so use about 1 and 1/8 Cups of Pumpkin Pie Filling)
Here's the Pumpkin Pie Filling
I used - Any kind should do

. 1 and 1/2 Cups of Flour

. 1 Cup of White Sugar

. 1 Teaspoon of Baking Soda

. 3 Heaping Tablespoons of Softened Butter (not melted)

. 1 Teaspoon of Vanilla Extract

For flavor, in the same bowl, I added:

. 1 Teaspoon of Ground Cinnamon
. 1 Teaspoon of Ground Cloves
. 1/4 Teaspoon of Allspice
. 1/4 Teaspoon of Nutmeg

Mix everything in one bowl. Put it in a regular-sized Loaf Pan. Bake in the oven at 325 degrees for 45 to 60 minutes depending on your oven. Check it after 30 minutes (or before that if your oven is on steroids or something).

Since this was a trial variation of one of my recipes, I didn't add anything else - like raisins or nuts. However, it turned out beautifully, so I'll be adding raisins the next time. I plan to boil the raisins in water to soften them first.

This plain pumpkin loaf is delicious with butter, cream cheese, jam or peanut butter.

Homemade Pumpkin Loaf by Barbara




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12 comments:

  1. Now aren't you clever and very creative, Barbara! Who would have thought that pumpkin would be a good substitute for bananas. Your Pumpkin Bread looks delicious and I can imagine how good it is spread with cream cheese.

    I have been enjoying all your quick and simple recipes you have been sharing from your family archives, Barbara. You should eventually put them all together in a collection for your family and call it the "Easy Peasy Family Cookbook". ^-^

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    Replies
    1. That's a great suggestion, thank you. Cookbooks are not my thing, so if I ventured down that road it would have to different to the point of it not being a cookbook - thanks for putting the idea in my head though - one never knows!

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  2. It sounds delicious Barbara, and very ingenious. I have some leftover cans of pumpkin from Thanksgiving. Now I know exactly how to use them! Your pumpkin bread looks and sounds easy and delicious!

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    1. Thanks Sylvestermouse, great way to use that up!

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  3. Barbara, I love this! I've gone to the grocery with a list of things to get for meals and can not find all of the ingredients for a recipe (I found the barbacoa sauce but not the beef roast, etc). I love your ingenuity and humor. I also love pumpkin bread so I'll have to try this recipe.

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    Replies
    1. Dawn, man do I get this! I hate making a list of ingredients to bake something, I'd much rather try to improvise with things I have.

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  4. Way to go! Tweaking from the pantry can never be underestimated!

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    Replies
    1. absolutely agree! easier these days with the unlimited questions about cooking that we can ask our phone or computer lol

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  5. This sounds yummy especially if you have no bananas on hand.....I try lots of different additions to the Family pound cake recipe, but have not tried it with pumpkin. Maybe you have put me onto something. Thanks Barbara....

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    Replies
    1. good idea to vary pound cake, I may have to try that

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  6. I love your spirit of adventure. Well done! If I ever have to be quarantined with someone, I'd like it to be you or your clone. I know we would survive on this spirit of ingenuity and good desserts! Today, pumpkin loaf. Tomorrow, we'll go bananas!

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