Pumpkin Banana and Almond Bread Bundt

Don't you love finding a good deal?  I recently was at a grocery store that had cans of Libby's Pumpkin Puree for 49cents a can.  I couldn't believe my eyes because I have paid over $2 a can during Thanksgiving time to make a fall dessert. I had to first inspect the cans so I checked the expiration date.  They all had a 2014 date so I knew I would be fine with them through the fall.  I went a little crazy and bought a whopping dozen cans. So here is the first dish I made with my pumpkin puree- A Pumpkin Banana and Almond  Bread Bundt.  I am not a baker by heart so I looked at one of my old banana bread recipes and tweaked it with the pumpkin. I did measure the ingredients, but I had no idea if it would flop or not.  I put it into the oven with a prayer and couldn't be happier with the results.  My husband has been enjoying this lovely bread for several days now and that makes me happy.  Now I have 11 more cans to go....

Ingredients:
Wet Ingredients:
2-3 ripe bananas
1 (15oz) can of plain pumpkin puree
3/4 honey
1/2 cup brown sugar
3 eggs
1/2 tsp ground ginger
1/2 tsp ground all spice
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup milk
1/2 vegetable oil
 
Dry Ingredients:
4 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder 

Topping:
sliced almonds



Directions:
Mix the wet ingredients and blend well with a mixer.  Mix dry ingredients together and then add it into the wet ingredients until it forms a batter.  Spray a bundt pan well with cooking spray or oil and add sliced almonds all around the bundt pan.  Pour in the batter and bake in a 350 degree oven for 55-60 minutes or until fork comes out clean.  Flip over onto plate and slice and serve.  Enjoy.

 

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