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Pumpkin Banana Nut Bread

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Submitted by caviarp

YIELD

2 loaves

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 946
4 2E+1
TEASPOONS ML BAKING POWDER
4 2E+1
TEASPOONS ML CINNAMON
ground
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML GINGER
ground
½ 2.5
TEASPOON ML SALT
4 4
LARGE LARGE EGGS
16 462.4
OUNCES ML/G CANNED PUMPKIN PURÉE
1 237
CUP ML SUGAR
granulated
1 237
CUP ML BROWN SUGAR
packed *
1 237
CUP ML BANANAS
mashed, ripe
¾ 177
CUP ML VEGETABLE OIL
1 237
CUP ML WALNUTS
chopped

Directions

Combine flour, baking powder, cinnamon, baking soda, ginger and salt in medium bowl.

In large bowl, beat eggs, pumpkin, granulated sugar, brown sugar, bananas and oil; mix well.

Beat flour mixture into pumpkin mixture; stir in nuts.

Spoon into 2 greased and floured 9×5 inch loaf pans.

Bake in preheated 350℉ (180℃).oven for 55 to 60 minutes or until wooden pick inserted in centers comes out clean.

Cool for 10 minutes. Remove to wire racks to cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 479g (16.9 oz)
Amount per Serving
Calories 1371 43% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 650mg 27%
Total Carbohydrate 58g 58%
Dietary Fiber 12g 46%
Sugars g
Protein 57g
Vitamin A 379% Vitamin C 18%
Calcium 21% Iron 58%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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