Recipes for a Rainy Day: Pumpkin and Banana Bread Rise to the Occasion

La Mesa Patch is running a regular column featuring the best home cooking and holiday recipes by La Mesa residents and merchants.

The attached video is a step-by-step tutorial on how to submit photos, videos and PDF documents to this article and any other. You also can post a recipe as a comment or email recipes to ken.stone@patch.com.

The point is sharing.  Don’t be shy.  Let your neighbors know about your family’s favorite dishes. 

Today’s recipes from Deena While warm the kitchen on a drizzly day:

Pumpkin Bread

• 1 Cup Imperial Margarine (my opinion Imperial bakes best)
• 4 Eggs
• 3 Cups Sugar
• 2 Tablespoons Vanilla
• 2 Cups Pumpkin
• 4 Cups Four
• 2 Teaspoons Baking Soda
• 2 Teasponns Baking Powder
• 1/2 Teaspoon Salt
• 2 Teaspoon Cinnamon
• 1 Teaspoon Ground Cloves
• 1 Teaspoon Nutmeg

Melt margarine in mixing bowl.

Mix eggs, sugar, vanilla, pumpkin in blender, then add to margarine in mixing bowl.

Mix all dry ingredients together and add to mixing bowl.

Grease three loaf pans.

Bake 425 degrees for 1 hour.

Banana Bread

• 1 Cup Imperial Margarine
• 3 Eggs
• 2 Cups Sugar
• 2 Tablespoons Vanilla
• 1 Cup Milk
• 4 Cups Flour
• 2 Teaspoons Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 6 Very Ripe Bananas (riper the better)

Melt margarine in mixing bowl.

Mix eggs, sugar, vanilla, milk and bananas in blender, then add to mixing bowl.

Mix dry ingredients together then add to mixing bowl.

Grease one loaf pan.

Bake 350 degrees for 1 hour.