Banana Bread

Hang on there Joe, aren’t we doing gâteau whatchamacallit? Well, yes we are, but I had a bunch of overripe bananas that were crying out to be turned into something. And what with all the interest in tea breads the last week or so it seemed timely. Plus the weather here has been awful the last three days…my precious natural light has been at a bare minimum…terrible for photography. I promise I’ll get to gâteau battu as soon as the Thanksgiving break is over. And anyway, this is my mother’s famous banana bread. You can’t go wrong here. You’ll need:


Making Pumpkin Bread

I should do more pumpkin recipes, they match so well with my overall color scheme. As with most tea breads, the only trick to this is avoiding over-beating. Otherwise it’s a snap. Begin by preheating your oven to 350 (or 375 if you’re using small 1-pound pans). Apply butter or cooking spray to your pans.


Pumpkin Bread Recipe

This pumpkin tea bread is moist and flavorful — one of the few things I make that both my girls absolutely love. Like most tea breads, it combines the virtues of low effort and large payoff quite elegantly. I like to make all my tea breads in small “1 pound” loaf pans as I believe the end result is not only more convenient but less dry. However I’ve included directions for conventional loaf pans as well.

1 lb. (3 cups) all-purpose flour
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 lb. canned pumpkin
3 large eggs
1 lb. 5 ounces (3 cups) sugar
1 cup vegetable oil