@.75amel:

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Wednesday 07 October 2026 19:27:38 GMT
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sandyyyy_31
La reine 31 👑 :
خليها لربي 😔😔😔😔😔😔
2026-10-07 21:18:11
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user833278333
Arwa Arwa :
والله 😭😭
2026-10-08 08:44:20
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ililobna
@lililobna0 :
2026-10-08 17:13:19
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user8144657366322
وٱغفر لأبي :
Hadi Anaaaaa
2026-10-07 21:31:47
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user7803813159521
𝑻𝒖𝒃𝒂 𝑩ü𝒚ü𝒌ü𝒔𝒕ü𝒏 ✨ :
يسعدها ياروحي
2026-10-07 21:15:08
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user8393020998871
✨NiNa NiNa 19✨ :
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mouh1698
mouh16 :
ان. نضحك. قالبي. تعمار❤️
2026-10-07 20:34:42
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ghghhyyutu
Ghghh Yyutu :
[En larmes][En larmes][En larmes][En larmes][En larmes][En larmes][En larmes][En larmes][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé][Cœur brisé]
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omnorhuda
أم نور هدى :
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2026-10-07 19:52:23
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amina.amina6232
المتعبة نفسية :
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user2320877394053
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Abbas Abbas :
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user6965446856324
ام يعقوب :
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user466952194949
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2026-10-07 20:23:47
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user53946158169
راضية بقدر الله :
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2026-10-07 20:21:17
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le.h5611
le ❤️H❤️ :
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2026-10-07 19:47:42
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Other Videos

🛒 Ingredients For the pumpkin banana bread: • 2 ripe bananas, mashed • 1 cup pumpkin purée • 2 large eggs • 1/2 cup vegetable oil or melted butter • 3/4 cup packed brown sugar • 1 teaspoon vanilla extract • 1 3/4 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 teaspoon pumpkin pie spice • 1/2 teaspoon salt For the cheesecake layer: • 8 oz cream cheese, softened • 1/3 cup granulated sugar • 1 large egg • 1 teaspoon vanilla extract • 1 tablespoon all-purpose flour 👩‍🍳 Directions 1️⃣ Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. 2️⃣ In a large bowl, mash the bananas until mostly smooth. 3️⃣ Add the pumpkin purée, eggs, oil, brown sugar, and vanilla. Whisk until evenly combined. 4️⃣ In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. 5️⃣ Gradually fold the dry ingredients into the pumpkin-banana mixture until just combined. Do not overmix. 6️⃣ For the cheesecake filling, beat the softened cream cheese and sugar until smooth. 7️⃣ Add the egg, vanilla, and flour, then beat again until creamy and lump-free. 8️⃣ Spread about half of the pumpkin banana batter into the prepared loaf pan. 9️⃣ Spoon the cheesecake mixture evenly over the batter, keeping it slightly away from the edges. 🔟 Cover with the remaining pumpkin banana batter and gently smooth the top. 1️⃣1️⃣ Bake for 60–70 minutes, or until the top is deeply golden and a toothpick inserted into the bread portion comes out with only a few moist crumbs. 1️⃣2️⃣ If the top browns too quickly, loosely cover the loaf with foil during the final 15–20 minutes. 1️⃣3️⃣ Cool in the pan for 15 minutes, then transfer to a wire rack. 1️⃣4️⃣ Let cool completely before slicing so the cheesecake layer can set cleanly. ⏰ Prep Time: 20 minutes 🔥 Bake Time: 60–70 minutes ❄️ Cooling Time: 1 hour 🍽️ Servings: 10 slices Storage: Because of the cheesecake layer, keep the bread covered in the refrigerator for up to 4 days. For the best texture, let a slice sit at room temperature for 10–15 minutes before serving.
🛒 Ingredients For the pumpkin banana bread: • 2 ripe bananas, mashed • 1 cup pumpkin purée • 2 large eggs • 1/2 cup vegetable oil or melted butter • 3/4 cup packed brown sugar • 1 teaspoon vanilla extract • 1 3/4 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 teaspoon pumpkin pie spice • 1/2 teaspoon salt For the cheesecake layer: • 8 oz cream cheese, softened • 1/3 cup granulated sugar • 1 large egg • 1 teaspoon vanilla extract • 1 tablespoon all-purpose flour 👩‍🍳 Directions 1️⃣ Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. 2️⃣ In a large bowl, mash the bananas until mostly smooth. 3️⃣ Add the pumpkin purée, eggs, oil, brown sugar, and vanilla. Whisk until evenly combined. 4️⃣ In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. 5️⃣ Gradually fold the dry ingredients into the pumpkin-banana mixture until just combined. Do not overmix. 6️⃣ For the cheesecake filling, beat the softened cream cheese and sugar until smooth. 7️⃣ Add the egg, vanilla, and flour, then beat again until creamy and lump-free. 8️⃣ Spread about half of the pumpkin banana batter into the prepared loaf pan. 9️⃣ Spoon the cheesecake mixture evenly over the batter, keeping it slightly away from the edges. 🔟 Cover with the remaining pumpkin banana batter and gently smooth the top. 1️⃣1️⃣ Bake for 60–70 minutes, or until the top is deeply golden and a toothpick inserted into the bread portion comes out with only a few moist crumbs. 1️⃣2️⃣ If the top browns too quickly, loosely cover the loaf with foil during the final 15–20 minutes. 1️⃣3️⃣ Cool in the pan for 15 minutes, then transfer to a wire rack. 1️⃣4️⃣ Let cool completely before slicing so the cheesecake layer can set cleanly. ⏰ Prep Time: 20 minutes 🔥 Bake Time: 60–70 minutes ❄️ Cooling Time: 1 hour 🍽️ Servings: 10 slices Storage: Because of the cheesecake layer, keep the bread covered in the refrigerator for up to 4 days. For the best texture, let a slice sit at room temperature for 10–15 minutes before serving.

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