Martha Stewart has easy recipes for banana walnut bread and ginger pumpkin bread. Both recipes take fewer than 20 minutes to prepare and an additional hour to bake.
To make banana walnut bread, preheat the oven to 350 degrees and butter a 2-quart load pan. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 3/4 teaspoon of salt and 1/2 teaspoon of baking soda. Set aside. In another bowl, beat together 3/4 cup of unsalted butter and 1 1/4 cup of sugar.
Add three eggs, one at a time. Then, add the flour mixture in small amounts, alternating with six very ripe bananas. Mix until the batter combines, add a cup of walnuts, and stir by hand. Pour the batter into the pan, and bake for 60 to 70 minutes. Let cool for 10 minutes in the pan, and then allow it to cool completely on a wire rack.
To make the ginger pumpkin bread, preheat the oven to 375 degrees. Butter and flour two 6-cup loaf pans. In a large bowl, mix 2 1/2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of ginger and a teaspoon of salt. In another bowl, mix 1 cup of brown sugar, a cup of white sugar, a can of pumpkin puree and three eggs. Add the flour mixture, divide the batter between the pans, and bake for 50 minutes. Allow to cool for 10 minutes before cooling completely on a wire rack.