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1
Preheat oven to 350F
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2
Grease bottom and sides of 3 loaf pans. Set aside.
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3
In an extra large mixing bowl beat the sugar and smashed banana with an electric mixer on medium speed until well combined and incorporated. Then add the eggs, one at a time, beating after each addition until combined. Set aside.
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4
In a large mixing bowl combine all dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg/pumpkin pie spice). Add dry ingredients & milk/non-dairy substitute alternatively into the sugar mixture. Beat after each addition on low speed just until combined. Beat in pumpkin puree at the end.
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5
Spoon batter evenly among 3 bread loaves. Bake in oven for 50-60 minutes until golden brown on top or until wooden toothpick inserted in centers come out clean. If the top of your bread is browning too fast, loosely place a sheet of foil on top and continue baking. **DO NOT CHANGE OVEN TEMP**
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6
When done remove from oven and cool for 10 minutes. Remove from pans and cool completely on wire racks. Wrap and store overnight before slicing.
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7
**IF YOU WOULD LIKE TO BAKE AS MUFFINS** (Standard muffin tin of 12): Keep the oven temperature and make for 15-20 minutes. My oven is slightly hotter than others so mine took 12 minutes.
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8
STORING: Baked breads can be stored in the freezer for up to 3 months. Keep them in loaves or slice in portions, as desired.
