A loaf of Holiday Spice Banana Bread from the kitchen of reporter Kinsey Brown. Photo courtesy of Kinsey Brown

To celebrate the holidays, we at the Cordova Times wanted to share some of our favorite holiday dishes, from our kitchen to yours. Do you have a favorite recipe you’d like to share? Email it to [email protected].  

Pumpkin Bread from the kitchen of Grace Schultz, advertising and partnerships manager: 

3 ½ cups flour 

3 cups sugar 

2 teaspoons baking soda 

1 ½ teaspoons salt 


3 teaspoons cinnamon 

2 teaspoons nutmeg 

1 cup cooking oil 

⅔ cup water 

4 eggs, unbeaten 

1 can (2 cups) pumpkin puree 

1 teaspoon vanilla 

¾ cup raisins 

Sift dry ingredients and put all in a large mixing bowl. Add oil, water, four eggs (unbeaten), pumpkin, and vanilla and beat well with a mixer until smooth. Pour into about three loaf pans. Bake at 350 degrees Fahrenheit for 55-60 minutes. Cool before serving. Freezes well.  

Holiday Spice Banana Bread from the kitchen of Kinsey Brown, reporter: 

1 3/4 cups flour 

2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon  

1/2 teaspoon nutmeg  

1/4 cup chopped walnuts  

1/4 cup chopped chocolate chips  

1/3 cup butter, melted  

2/3 cup white sugar 

1 tablespoon yogurt 

2 large eggs 

2 medium, very-ripe bananas  

Preheat the oven to 350 degrees Fahrenheit. Prepare an 8.5 x 4.5-inch metal loaf pan by spraying with cooking spray or lining the bottom and sides with a sheet of parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. In a large bowl mix melted butter and sugar well until combined. Add the eggs and yogurt to the butter mixture. Combine the wet and dry ingredients, and mix in nuts and chocolate chips. Pour batter into the prepared loaf pan and level top. Bake in a preheated oven for 55-60 minutes. Test with a toothpick when the top is cracked and turning golden. Remove from the oven and allow to cool in the pan on a cooling rack for 10 minutes, then remove from the baking pan, gently remove the parchment paper and allow to cool further or completely on a baking rack. 

Christmas Cranberry Sauce from the kitchen of Margaret Bauman, reporter: 

(Chef’s note: A very healthy holiday recipe, as cranberries are a superfood, high in antioxidants.) 

1 cup water  

1 cup sugar 

3 cups cranberries 

1 cup canned or fresh Mandarin oranges 

¼ teaspoon cinnamon 

¼ teaspoon ground cloves 

¼ teaspoon nutmeg 

1 teaspoon grated orange rind 

Bring a cup of water and a cup of sugar to a boil. Add the three cups of cranberries and bring back to a boil. Lower heat and cook gently for 10 minutes or so, stirring occasionally, until the berries pop. Remove from the stove and stir in Mandarin oranges, cinnamon, ground cloves, nutmeg, and grated orange rind. Pour sauce into a bowl, cover, and cool completely. Then refrigerate until ready to serve. 

Peach Kuchen from the kitchen of Elin Johson, editor: 

½ cup butter 

2 cups flour 

½ teaspoon baking powder 

½ teaspoon salt 

1 cup heavy cream or sour cream 

1 cup sugar (brown or raw) 

12 peach halves or 2 packages frozen slices 

2 egg yolks, beaten, or 2 whole eggs 

1 teaspoon cinnamon  

Cut butter into flour, baking powder, salt, and two tablespoons of sugar with a pastry cutter until it looks like coarse meal. Press firmly into a baking pan. Arrange peaches on the surface to cover. Sprinkle fruit with a mixture of cinnamon and remaining sugar. Bake for 15 minutes at 400 degrees Fahrenheit. Pour egg yolks beaten with cream over top, and bake 40 minutes longer at 375 degrees Fahrenheit. Can use other fruit, such as plums. Serves 2-12, depending on how hungry your party is.