Pumpkin Banana Bread Recipe

By dette

I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy.

Ingredients

• Pumpkin Banana Bread Recipe
• 30 ServingsPrep: 15 min. Bake: 35 min. + cooling15 35 50 Ingredients
• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 3/4 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans

Preparation

Step 1

Directions
In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking power, baking soda and salt; gradually add to creamed mixture. Fold in nuts.
Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 5 mini loaves(6 slices each).



Nutrition Facts: 1 slice equals 114 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 90 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Prep: 15 min. Bake: 35 min. + cooling