Pumpkin Banana Bread

Pumpkin Banana Bread

from thepioneerwoman.com
65 min
16 servings

I love bread. Crusty bread, sandwich bread, sweet bread, and definitely quick bread.

Ingredients

  • 3 c. Unbleached All-purpose Flour
  • 2 tsp. Baking Soda
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Cinnamon
  • 3/4 tsp. Ginger
  • 1/2 tsp. Cloves
  • 1/4 tsp. Freshly Grated Nutmeg
  • 1 c. Granulated Sugar
  • 1/2 c. Lightly Packed Light Brown Sugar
  • 2/3 c. Vegetable Oil
  • 3 Eggs
  • 1 c. Canned Pumpkin Puree
  • 1 c. Mashed Ripe Banana
  • 1 c. Chopped Pecans

Directions

  1. 1

    Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5).

  2. 2

    Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.

  3. 3

    Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.

  4. 4

    Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.

  5. 5

    Serve warm or at room temperature. Wrap bread in foil to store.