Pumpkin Banana Bread

This is an excellent alternative to the normal Banana Bread. It is very moist and has an excellent flavor.
Photo by Heather J.

PREP TIME

15

minutes

TOTAL TIME

95

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

95

minutes

SERVINGS

16

servings

Ingredients

  • 2

    cups sugar

  • 2/3

    cup vegetable oil

  • 4

    eggs

  • 3 1/3

    cups all-purpose flour

  • 2

    tsp baking soda

  • 1 1/2

    tsp salt

  • 1

    tsp baking powder

  • 1

    tsp ground cinnamon

  • 1/2

    tsp ground ginger

  • 2/3

    cup water

  • 15 oz. can pure pumpkin

  • 3/4 - 1

    cup ripe banana, mashed

  • 3/4

    cup pecans, chopped

  • Non-stick Cooking Spray

Directions

Spray the sides and bottom of two 9” x 5” x 3” loaf pans with a non-stick cooking spray; Set aside. In a very large mixing bowl, beat the sugar and vegetable oil together using an electric mixer on MEDIUM speed until the mixture is combined. Add the eggs, one at a time, beating well after each addition. In a separate large bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and ginger. Alternately add the flour mixture and the water to the sugar mixture, beating well after each addition just until it is combined; Beat in the pumpkin and banana. Stir in the pecans. Spoon the batter into the greased pans. Bake at 350 degrees Fahrenheit for 60-80 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool the bread in the pans on wire racks for 10 minutes. Remove the bread from the pans and allow the loaves to cool completely on the wire racks. Wrap the bread and store it. This recipe makes *2 loaves* of Pumpkin Banana bread. **This bread can be served as a dessert if it is sprinkled with powdered sugar on the top of the loaf (or individual slices) before serving.*

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