Pumpkin-Banana Bread
Recipe from
Midwest Living
Mashed banana and toasted pecans add a new twist to this quintessential autumn quick bread.
Servings:
Makes 2 loaves (32 slices).
Prep Time:
25 mins
Total Time:
1 hr 15 mins
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Ingredients
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2 cupssugarsee savings
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2/3 cupcooking oilsee savings
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4eggssee savings
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3-1/3 cupsall-purpose floursee savings
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2 teaspoonsbaking sodasee savings
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1-1/2 teaspoonsaltsee savings
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1 teaspoonbaking powdersee savings
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1 teaspoonground cinnamonsee savings
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1/2 teaspoonground gingersee savings
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2/3 cupwatersee savings
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1 15-ounce canpumpkinsee savings
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1/2 cupmashed ripe banana (1 large)see savings
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3/4 cupchopped pecans, toastedsee savings
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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: Calories 170, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 4 g, Cholesterol 26 mg, Sodium 209 mg, Carbohydrate 25 g, Total Sugar 14 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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