Pumpkin Banana Bread featured in New Jersey Monthly

The foliage season is in full swing in Lambertville NJ and New Hope PA. The leaves on the trees are still in full color and now is the best time to enjoy the great outdoors before our only outdoor activity is to shovel snow!

Stockton New Jersey is featured in New Jersey Monthly.  The Woolverton Inn as well as the D&R Canal, Prallsville Mill and The Pass in Rosemont NJ were all featured.  Great photos of The Hunterdon Cottage and Prallsville Mill.   https://njmonthly.com/articles/jersey-living/taking-stock-of-stockton

Fall is also a great time for pumpkin treats. Below is the recipe for our Pumpkin Banana Bread.

Pumpkin Banana Bread

½ cup vegetable or canola oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cup pumpkin
1 ½ cup ripe mashed bananas
1 ½ cup yogurt (plain or vanilla)
4 cup flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 ½ tsp. nutmeg
1 cup chopped walnuts or pecans (optional)

Makes 2 Loaves (8 in. X 4 in.)

Preheat oven to 350˚F. Grease and flour two loaf pans.

In a large mixing bowl, whisk together the oil and sugars. Add the eggs and mix well. Add banana, pumpkin and yogurt, blend together and set aside. Whisk the dry ingredients together and then combine with the wet mixture until blended. Pour the batter into the prepared pans and bake for 45 minutes until a cake tester comes out clean.

Cool on a wire rack for 5 minutes and remove from pan. Enjoy. These loaves freeze well.  Enjoy!