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Pumpkin Banana Bread

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Level: Easy

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Description

The best of both worlds, pumpkin banana bread is a moist, spiced bread perfect for breakfast or snacking. Recipe makes two loaves.

From Bridget Edwards of Bake at 350.

Ingredients

  • 3 cups Unbleached All-purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Cinnamon
  • ¾ teaspoons Ginger
  • ½ teaspoons Cloves
  • ¼ teaspoons Freshly Grated Nutmeg
  • 1 cup Granulated Sugar
  • ½ cups Lightly Packed Light Brown Sugar
  • ⅔ cups Vegetable Oil
  • 3  Eggs
  • 1 cup Canned Pumpkin Puree
  • 1 cup Mashed Ripe Banana
  • 1 cup Chopped Pecans

Preparation

Preheat oven to 350ºF. Grease two loaf pans, (8×4 or 9×5).

Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.

Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.

Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.

Serve warm or at room temperature. Wrap bread in foil to store.

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