Pumpkin-Banana Bread
Recipe from Midwest Living

Mashed banana and toasted pecans add a new twist to this quintessential autumn quick bread.


Pumpkin-Banana Bread

by 10  people


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Ingredients
  • 2   cups 
    sugar
  • 2/3  cup 
    cooking oil
  • 4   
    eggs
  • 3 1/3  cups 
    all-purpose flour
  • 2   teaspoons 
    baking soda
  • 1 1/2  teaspoons 
    salt
  • 1   teaspoon 
    baking powder
  • 1   teaspoon 
    ground cinnamon
  • 1/2  teaspoon 
    ground ginger
  • 2/3  cup 
    water
  • 1  15  ounce can 
    pumpkin
  • 1/2  cup 
    mashed ripe banana (1 large)
  • 3/4  cup 
    chopped pecans, toasted
Directions
1.
Preheat oven to 350 degrees F. Grease the bottom and 1/2-inch up the sides of two 9x5x3-inch loaf pans; set aside. In an very large mixing bowl beat sugar and oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition; set sugar mixture aside.
2.
In a large bowl combine flour, baking soda, salt, baking powder, cinnamon, and ginger. Alternately add flour mixture and the water to the sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans.
3.
Bake for 50 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. If you like, wrap and store overnight before slicing. Makes 2 loaves (32 slices).
Nutrition information
Per Serving: cal. (kcal) 170, Fat, total (g) 7, chol. (mg) 26, sat. fat (g) 1, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 14, pro. (g) 1, vit. A (IU) 2041, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 209, Potassium (mg) 70, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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