Pumpkin Banana Nut Bread
Yield
2 loavesPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 4 | teaspoons |
cinnamon
ground |
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
bananas
mashed, ripe |
|
| ¾ | cup |
vegetable oil
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2E+1 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
bananas
mashed, ripe |
|
| 177 | ml |
vegetable oil
|
|
| 237 | 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 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.
