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Pumpkin Banana Nut Bread

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Recipe

 

Yield

2 loaves

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 cups all-purpose flour
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4 teaspoons baking powder
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4 teaspoons cinnamon
ground
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2 teaspoons baking soda
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2 teaspoons ginger
ground
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½ teaspoon salt
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4 large eggs
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16 ounces canned pumpkin purée
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1 cup sugar
granulated
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1 cup brown sugar
packed
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1 cup bananas
mashed, ripe
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¾ cup vegetable oil
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1 cup walnuts
chopped
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Ingredients

Amount Measure Ingredient Features
946 ml all-purpose flour
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2E+1 ml baking powder
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2E+1 ml cinnamon
ground
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1E+1 ml baking soda
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1E+1 ml ginger
ground
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2.5 ml salt
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4 large eggs
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462.4 ml/g canned pumpkin purée
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237 ml sugar
granulated
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237 ml brown sugar
packed
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237 ml bananas
mashed, ripe
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177 ml vegetable oil
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237 ml walnuts
chopped
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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 9x5 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 137143% 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?
 

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