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BRUNCH QUICK BREADS:
Pumpkin Banana Nut Bread
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Pumpkin
Banana Nut Bread |
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Add a pumpkin
twist to your banana-nut bread...
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4
cups |
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all-purpose flour |
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4
tsp |
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baking powder |
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4
tsp |
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ground cinnamon |
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2
tsp |
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ground ginger |
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2
tsp |
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baking soda |
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½
tsp |
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salt |
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15
oz |
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can
pure pumpkin puree |
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4
large |
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eggs |
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1
cup |
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granulated sugar |
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1
cup |
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packed brown sugar |
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1
cup |
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(2
medium) very ripe bananas, mashed |
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¾
cup |
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vegetable oil |
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1
cup |
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chopped walnuts (optional) |
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1 |
Preheat oven
to 350°F. Grease and flour two 9x5-inch loaf
pans. |
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2 |
In a medium
bowl, whisk together flour, baking powder,
cinnamon, ginger, baking soda and salt. |
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3 |
In a large
bowl, combine pumpkin, eggs, sugars, bananas and
vegetable oil in a large mixer bowl; beat until
smooth. Gradually beat in flour mixture just
until mixture is wet (do not over mix); stir in
nuts (if using). Spoon into prepared loaf pans. |
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4 |
Bake 55 to
60 minutes or until wooden pick inserted in
center comes out clean. Cool in pans on wire
racks for 10 minutes; remove to wire racks to
cool completely. |
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Yield: Two
9x5-inch loaf pans |
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Recipe Source |
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Very Best Baking |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Great fall quick bread recipe. Super
moist."
-Oceanside, CA
****Restaurant
Quality!- would
make it again. "My
absolute favorite so far! So moist & such a great balance of pumpkin &
banana flavor with just the right spices! This will be a family favorite
for years."
-El Cajon, CA
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