Fresh Pumpkin Bread

A while ago I bought a large pumpkin and I intended to turn it into puree for some recipes I love.  I planned to make this addicting Fresh Pumpkin Bread.  The hubby says he hates anything pumpkin but he asked me to make more of this quick bread.

Fresh Pumpkin Bread | Bakewell Junction - addicting pumpkin bread made with fresh pumpkin puree.

Fresh Pumpkin Bread | Bakewell Junction

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Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

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Gingerbread #12WksXmasTreats #TwelveLoaves

Gingerbread Loaf | Bakewell Junction

Gingerbread Loaf | Bakewell Junction

It’s time for the 12 Weeks of Christmas Treats blog hop again.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This is the fourth week of Christmas Treats and I wanted to make something that would work for the #TwelveLoaves and #12WksXmasTreats.  Since the theme for Twelve Loaves October is root vegetable and I wanted to make something different than everyone else, I looked for a Gingerbread recipe.  I found this recipe online and it’s made in a loaf pan.  As with quick bread recipes, it’s easy to make.  I wasn’t sure I would post this recipe because I generally like a sweeter gingerbread and it fell in the middle when I checked it too soon.  Adding a heavy sprinkling of powdered sugar before serving helps with the sweetness I look for and it has a strong gingery flavor – just what you want in gingerbread.

Gingerbread

Yield:  1 loaf                 Cook Time:  60 minutes

Ingredients:

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) butter
  • 1 egg
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 1/2 cup warm water
  • 3 tablespoons crystalized ginger, 1/2 cup raisins or other dried fruit (optional)

Directions:

Step 1:  In a medium bowl, combine the flour, ginger, cinnamon, cloves, salt and baking soda and set aside.  Blend egg, butter, molasses and brown sugar with an electric mixer to combine.  Beat in the flour mixture.  Stir in water until just combined.

Step 2:  Prepare an 8 by 4 inch loaf pan (9 by 5 inch pan but I believe it was too big) by spraying with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven for 50 to sixty minutes.

Step 3:  Let gingerbread cool in the pan for 10 minutes.  Depan and let cool completely.  Serve with sprinkled with powdered sugar or a dollop of whipped cream.

Recipe from The Fresh Loaf.12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 3, October 9, 2013

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Our #TwelveLoaves October theme is Root Vegetables.  September was about baking with our finds from the Farmers Markets.  We are continuing exploring what is in season and our October baking mission is about Root Vegetables.  Share your October Root Vegetable Bread (yeast or quick bread).  Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Here are the amazing creations posted by the cohosts:

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Fresh Fig Quick Bread #TwelveLoaves September

Fresh Fig Quick Bread | Bakewell Junction

Fresh Fig Quick Bread | Bakewell Junction

This month’s #TwelveLoaves linky party theme is farmers market.  I had a hard time deciding what I would make but I love figs and this bread seemed like a great fit.  It’s easy to make, as most quick breads are, and it tastes great!  Although, I thought it was a little odd at first because the only thing I’ve never eaten anything with cooked figs are cookies like Fig Newtons or Italian fig cookies.  The second and third bites of this bread had me hooked.  You can eat this toasted and buttered for breakfast or add ice cream or whipped cream for dessert.

PS:  If you’re wondering what those little grapes on the plate are, they are called Champagne Grapes and they are only around this time of year.  They have a lovely natural sweetness to them.

Enjoy!

Fresh Fig Quick Bread

Yield:  1 loaf                  Cook Time:  1 hour 15 minutes

  • 1 1/2 cups light or dark figs, stems removed and coarsely chopped (I used 12 medium sized figs and cut them into 6ths)
  • 1/4 cup dry sherry (I substituted Marsala)
  • 1 2/3 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup olive oil
  • 2 eggs

Directions:

Step 1:  Add sherry to the figs and combine well.  Set aside for 15 minutes.  In a medium bowl, combine the flour, cinnamon, baking soda and salt.  In a large bowl, beat together sugar, eggs and oil.  Blend in flour mixture until just combined.  Add fig mixture and manually stir until just combined.

Step 2:  Grease a 9 by 5 inch loaf pan with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven.  Bake for 1 hour and 15 minutes.  The bread is finished when a toothpick inserted in the center comes out clean.  Depan after 10 minutes resting in the pan and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days or can be frozen for longer storage.

Enjoy!!!

Recipe adapted from Group Recipes, Fresh Fig Bread recipe by Mystic_River1 in Bradenton, Florida.

#TwelveLoaves August:  Farmers Market.  After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking bread with something sweet or savory you find at the Farmers Market.  After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market.  Share your September Farmers Market Bread (yeast or quick bread).  Let’s get baking!

Want to see what the bakers in the group were busy making?  Here is the delicious list:

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this September, 2013, and posted on your blog by September 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

This is what we’ve made so far in the group:

2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread

2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory 

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Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Peach Cobbler Muffins

Peach Cobbler Muffins | Bakewell Junction

Peach Cobbler Muffins | Bakewell Junction

We got about a hundred peaches from our peach tree this year.  Normally the squirrels get them all before they’re larger than an walnut.  I wouldn’t think they would be too tasty at that size but it didn’t stop the squirrels the prior three years.  I don’t know what we did differently this year, if anything.  I’d love to hear any tips about how to stop the squirrels in the future.

With all the extra fruit, we gave a lot of the peaches away and my husband was eating a few a day but I still wanted to make a quick easy recipe with some of them.  I had some recipes pinned and an internet search returned a lot of peach pies, cobblers and crisps but I wanted something a little different.  Then I found Peach Cobbler Muffins on Barbara Bakes.  Barbara has a lovely website and she had posted her recipe last year so I hoped she wouldn’t mind.  These muffins are great for breakfast.  My hubby gave me a hearty – “I like ’em.”  And, they’re so moist too.

What’s your favorite peach recipe?

Peach Cobbler Muffins 2 | Bakewell Junction

Peach Cobbler Muffins 2 | Bakewell Junction

Enjoy!

Peach Cobbler Muffins

Yield:  15 – 16 muffins                  Cook Time:  25 minutes

Batter:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cups whole milk
  • 2 cups (2 large or 7 small) fresh peaches, pitted and diced (I cut them into very small pieces)

Streusel:

  • 8 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 4 teaspoons oil (I used olive oil)

Directions:

Step 1:  For the Streusel:  Mix together sugar, flour and cinnamon in a small bowl.  Add oil to the sugar mixture.  Mix well to incorporate; the final mixture will look like wet sand.  Set aside.

Step 2:  For the batter:  Line a regular-sized cupcake/muffin pan with paper liners or spray with cooking spray.  Mix together flour, baking powder, cinnamon and salt in a medium bowl.  Cream butter and sugar in a large mixing bowl with an electric mixer for 3 to 4 minutes; the mixture will look pale in color.  Add eggs, vanilla and milk to the butter mixture.  Beat to combine.

Step 3:  Reserve 2 tablespoons of the flour mixture.  Stir the remaining flour mixture into the butter mixture; stop when combined and do not over mix.  Mix the reserved flour into the peaches.  Add the peaches to the batter and stir.

Step 4:  Fill the cupcake wells up to 3/4 full with batter.  Top muffins with streusel.  Bake in a preheated 350 degree oven for 20 to 25 minutes.  When done, a toothpick inserted in the center will come out clean.  Cool the muffins in the pan about 10 minutes.  Depan the muffins and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe slightly adapted from Barbara Bakes, Peach Cobbler Muffins recipe; originally from Bizzy Bakes.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Fresh Cherry Quick Bread #TwelveLoaves July

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

This month’s TwelveLoaves linky party theme is stone fruit.  I don’t usually bake with stone fruit but cherries are one of my favorite summer fruits and I needed a something easy to make for my brother-in-law who won’t eat ice cream.  This recipe was the alternative for those who wouldn’t eat Fried Ice Cream.

As it turns out this quick bread was moist, sweet and delicious with lots of cherries – a half pound.  My brother-in-law who said he didn’t usually eat cake after his second and third piece.  I’d say that it was a hit.  Try some plain or with whipped cream.

Fresh Cherry Quick Bread | Bakewell Junction

Fresh Cherry Quick Bread | Bakewell Junction

What’s your favorite stone fruit?

Enjoy!

Fresh Cherry Quick Bread

Yield:  1 loaf                  Cook Time:  55 minutes

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup (1/2 pound) fresh sweet cherries, pitted (I weighed the cherries because the size and shape makes a huge difference)

Directions:

Step 1:  Spray a 9 by 5 inch loaf pan with cooking spray.  Beat butter and sugar for 3 to 4 minutes until light and fluffy.  Mix in the eggs and vanilla extract.  In a medium bowl, whisk together the flour, salt and baking powder.  Reserve 2 tablespoons of the flour mixture and mix into the cherries.  This will help to the cherries from all settling to the bottom.

Step 2:  Mix the flour mixture into butter mixture.  Spoon about 1/4 of the mixture into the bottom of the prepared pan.  Fold the cherries into the remaining batter.  Spoon the batter in the pan.  Bake in a preheated 350 degree oven for 45 to 55 minutes.  When done, a toothpick inserted in the center will come out clean.

Step 3:  Cool the loaf in the pan about 10 minutes.  Depan the loaf and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Fresh Cherry Quick Bread recipe.

TWELVE2520LOAVES255B4255D

#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes   hosting this month’s event!

Share your favorite stone fruit bread recipe:  quick or yeast!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake with stone fruits, share it with us!  Let’s get baking!

You must see what our very talented #TwelveLoaves bakers have created July!

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July 2013, and posted on your blog by July 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Berry Bread with Spread #TwelveLoaves April

Berry Bread | Bakewell Junction

Berry Bread | Bakewell Junction

For this month’s #Twelve Loaves linky party, the theme is berries.  Now I don’t normally make bread with berries, so I needed to find a recipe that I would like – not an easy task since I’m kind of picky.  As it happens, I found this recipe on Taste of Home and both my husband and I liked it.  The bread is sweet and moist with a lovely flavor.  I’ll definitely make this again.

It was a little odd with the frozen strawberries was that there seemed to be more liquid than strawberries but it turned out well, so who am I to question?  Also, the spread can be used on regular toast or bagels.

Enjoy!

Berry Bread

Yield:  2 Loaves                  Cook Time:  50 minutes

  • 2 10 ounce packages frozen and sweetened sliced strawberries, thawed (I couldn’t find this size, so I bought 16 ounce packages and saved the extra)
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup canola oil (I substituted olive oil)
  • 3 ounces macadamia nuts, optional (I skipped the nuts)

Spread:

  • 1 8 ounce package cream cheese, softened
  • 3 tablespoons strawberries

Directions:

Step 1:  For the bread:  Preheat oven to 350 degrees.  Spray two 8 by 4 inch loaf pans with cooking spray.  Drain the strawberries.  Set 1/4 cup of the strawberry juice aside.  Set 3 tablespoons of the berries aside to be used for the spread.

Step 2:  Mix the flour, sugar, salt and baking soda in a large bowl.  In a medium bowl, mix together the eggs, oil, 1/4 cup of juice and the remaining berries.  Stir the wet ingredients into the dry ingredients to create a stiff batter.  Do not over mix.  If using, fold in the nuts.

Step 3:  Divide the batter evenly and place in the loaf pans.  Bake for 50 to 55 minutes.  When done, a toothpick inserted in the bread will come out clean.

Step 4:  For the spread:  While the bread bakes.  Soften the cream cheese in the microwave in small increments. Beat the 3 tablespoons of strawberries set aside earlier into the cream cheese.  Keep the spread in the refrigerator until ready to serve.

Storing:  Store loaves in a sealed plastic container or covered with plastic wrap.

Enjoy!!!

Recipe from Taste of Home by Pat Stewart, Lees Summit, Missouri.

TWELVE2520LOAVES255B4255D
What is baking this April in the TwelveLoaves kitchens?  Berry Breads!

#TwelveLoaves April:  Berries.  Bake a bread, yeast or quick bread, loaf or individual.  This #TwelveLoaves is all about breads featuring beautiful berries!  Think luscious quick loaves, sinful scones, delightful Danishes.  Any way you want to feature your berries, we want to see it.  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this April!

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this April 2013 posted on your blog by April 30, 2013.

You are next… Click here to enter

Lora launched this Twelve Loaves this past May and there have been many wonderful recipes shared since then.  I haven’t participated from the beginning but it’s been fun the past few months that I have participated.
Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

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Banana Bread

Banana Bread | Bakewell Junction

Banana Bread | Bakewell Junction

I have a delicious Banana Bread recipe to share today.  I was looking for a good recipe and a co-worker advised that his wife’s recipe was delicious.  The first time I made this bread I wasn’t happy with it but that was my fault because I mashed the bananas too much making them too watery and they fell to the bottom during baking.  This time it tasted just fabulous.  Do you have a favorite banana bread recipe?  If not (or even if you do), try this easy and tasty recipe.

Enjoy.

Banana Bread

Yield:  1 large loaf                Cook Time:  60 minutes

Ingredients

  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup sugar
  • 2 beaten eggs
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 to 5 very ripe medium-sized bananas or 3 large bananas

Directions:

Step 1:  Preheat the oven to 350 degrees.  Generously butter a 9 x 5 inch loaf pan.  Alternatively you can use cooking spray or parchment paper.

Step 2.  Sift together the flour, sugar, baking powder, salt, and baking soda in a medium bowl and set aside.  Cream together butter, sugar and eggs.

Step 3:  Mash bananas with a fork.  Add mashed bananas to the butter mixture and beat on low speed until combined.  Add the flour mixture to the banana mixture.  Mix by hand until well blended.  Transfer the mixture to the prepared pan.

Step 4:  Bake for to 60 minutes in the preheated 350 degree oven or until a toothpick inserted into the center comes out clean.  Cool in the pan for 30 minutes.  Remove the bread from the pan and transfer to a wire rack to cool completely.

Enjoy!!!

Tips:  Only mash the bananas once along the length of the banana.  If you mash the bananas too much, they will become watery and will sink to the bottom of the bread.

Recipe adapted from Bill’s wife’s recipe.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

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