For the pumpkin spice bread, preheat the oven to 350 degrees F and lightly butter and flour 4 mini loaf pans. In a medium bowl, whisk together 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground ginger and 1/2 teaspoon baking soda. Also whisk in 1/2 teaspoon ground cinnamon, 1/2 teaspoon black pepper, 1/2 teaspoon salt and 1/4 teaspoon ground cloves.
In a bowl, beat 3/4 cup unsalted butter on medium-low speed until smooth. Gradually add 1 3/4 cups packed light brown sugar. Add 2 eggs, 1 at a time, mixing for 30 seconds after each addition. Evenly incorporate 1 1/4 cups canned pumpkin.
Add 1/2 of the flour mixture, then add 1/4 cup buttermilk. Add the rest of the flour mixture and another 1/4 cup buttermilk. Divide the batter into the pans and bake for 40 minutes.
For the chocolate chip banana recipe, heat the oven to 350 degrees and grease and flour 3 mini loaf pans. Beat 3/4 cup sugar and 1/2 cup butter at medium speed until creamy. Beat in 2 eggs and then add 1 cup mashed bananas and 1/2 teaspoon vanilla. Stir in 1 1/2 cups flour, 1 cup chocolate chips, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Divide into the pans and bake for about 35 minutes.Learn more about Desserts