Pumpkin Banana Bread

Thanks Kim for letting me join your Kitchen Blog. Now for the first post!

1 1/2 C. Sugar
1/2 C. Shortening
2 eggs
2 large very ripe bananas
3/4 C. solid pack pumpkin
1 tsp. vanilla
1 1/2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. chopped nuts (optional)

In large mixing bowl, cream sugar and shortening. Beat in eggs, mashed bananas, pumpkin, and vanilla, mix well. In medium bowl, combine flour, baking powder, soda, salt, and nuts. Add dry ingredients to pumpkin mixture and mix well. Spoon batter into 2 greased and floured 9X5 loaf pans. Bake at 350 degrees for 55-65 minutes ir until toothpick comes out clean. Cool 10 minutes and remove from pans. Cool on a wire rack. Enjoy!

Now, what to do with the left over pumpkin in the can. Add 2 eggs, 1/2 c. sugar, some evaporated milk (about 1/2 cup), and some pumpkin pie spice and pour into a little dish (mine was about 5X7) lined with a Pillsbury pie crust and you have a mini pumpkin pie. Serve with cool whip. YUM!

Next up, Poppyseed Chicken!