South Jersey Food Photographer | Banana Pumpkin Streusel Bread | New Jersey Photographer

For those of you who follow me on instagram you probably get to see the crummy Iphone photos of all my food photography prep work.  A few weeks ago a company I work with hired me to do photography for over FIFTY types of food.  The owner is well aware I have very little experience (in food photography)  but because of our long standing relationship he challenged me to try anyway. Challenge accepted! I started a class on this topic about 2 weeks ago and have another course coming up.  I have a LONG way to go to make my style and technical abilities what I want them to be.  My pinterest/cooking/baking obsession has come in handy countless times for practice!  I love all things fall.  Uggs, cold mornings, pumpkin EVERYTHING, football Sundays, leaves changing… I could go on and on.  In South Jersey we have endless weekend activities and fall fests and I can’t get enough.

I have a wedding tomorrow at the always fabulous Smithville Inn. The night before weddings I clean, check and charge all my gear.  While doing all that exciting work I decided to combine two pinterest recipes I have been eyeing up.  I often try to cook as healthy as possible.  This original bread recipe wasn’t exactly screaming “I am a vegan health God”  but the amazing streusel topping I stole from another made this SUPER delicious and a mile away from healthy. I have to be honest, I am not known for measuring. I wing it. The directions below are what you are “supposed” to do!  I hope you enjoy!

*Note: this is enough for two LARGE loaves. I always make two of everything: one to eat and one to freeze. If your loaf pans are small consider doing two loaves and 6 muffins.

Streusel Topping: (optional, promise it’s still good without it!)

1  cup brown sugar
1/2  cup flour
1/2  cup soft butter

When done preparing bread mix the above in small bowl and top bread before baking.

Bread Mix:

• 5 c. flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 2 c. mashed banana (about 3 large)
• 2 1/2 c. pumpkin puree
• 1 c. sugar
• 1 c. honey
• 2/3 c. canola oil
• 4 eggs
• 2 T. large crystal decorating sugar

Instructions

1. Preheat oven to 350 degrees, and grease two 9″ X 5″ loaf pans. Mash the banana with a potato masher or back of a fork.
2. Sift the flour, baking powder, baking soda, salt, and spices in a large bowl.
3. Add the pumpkin, sugar, honey, oil, and eggs to the mashed banana.
4. Stir the wet ingredients into the dry until just combined. (Do not over-mix!)
5. Divide the batter between the two loaf pans, sprinkle the tops with large crystal decorating sugar
6. Bake at 350 degrees for about 45-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.

South Jersey Food Photographer | New Jersey Photographer