Banana Bread

1 cup shortening

1 1/2 cup sugar

4 eggs

2 cups mashed bananas

3 1/2 cup flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Cream together the sugar and shortening until light and fluffy; add eggs one at a time blending well after each. Blend in bananas. Add remaining ingredients to banana mixture and stir until smooth. Turn into two greased 9x5x3 loaf pans. Bake at 350 f for about 50 min. Cool on rack for 10 min. then remove from pans.

Pumpkin Bread Pudding

Something yummy and different than Pumpkin Pie this time of year!

1 round loaf of Hawaiian Bread or Challah bread (I used Hawaiian)

4 eggs

4 cups (1 quart) heavy whipping cream

2 cups sugar

3 cups canned pumpkin

1 ½ teaspoons cinnamon

1 ½ teaspoons ground allspice

1 ½ teaspoons ground ginger

Pinch of ground cloves

¼ teaspoon salt

Preheat oven to 350 F. Lightly butter a 9x13-inch baking dish and set aside. Place the bread cubes on a rimmed baking sheet and toast until golden brown; set aside.

In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices. Slowly add the bread to the mixture, pressing bread down with your hands to submerge in the liquid (do not stir the bread into mush). Let stand for 20 minutes so that the bread becomes saturated.

Place the mixture into the prepared baking dish. Cover with foil and bake for 35 minutes. Uncover and bake for 15 to 25 more minutes until crisp and brown. Serve warm. If desired, top each serving with a dollop of Cinnamon Whipped Cream.

Makes about 8 servings

Top with real whipped cream sprinkled with cinnamon.