BANANA PUMPKIN BREAD RECIPE RECIPES

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 servings
Ingredients: 3 c. Unbleached All-purpose Flour; 2 tsp. Baking Soda; 1 tsp. Kosher Salt; 1/2 tsp. Baking Powder; 1 1/2 tsp. Cinnamon; 3/4 tsp. Ginger; 1/2 tsp. Cloves; 1/4 tsp. Freshly Grated Nutmeg; 1 c. Granulated Sugar; 1/2 c. Lightly Packed Light Brown Sugar; 2/3 c. Vegetable Oil; 3 Eggs; 1 c. Canned Pumpkin Puree; 1 c. Mashed Ripe Banana; 1 c. Chopped Pecans

PUMPKIN BANANA BREAD - THE PIONEER WOMAN – RECIPES ...

Pumpkin Banana Bread - The Pioneer Woman – Recipes ... image

I love bread. Crusty bread, sandwich bread, sweet bread, and definitely quick bread.

Provided by Bridget Edwards

Categories baking breakfast snack

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings

Number Of Ingredients 15

Ingredients

3 c. Unbleached All-purpose Flour
2 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Freshly Grated Nutmeg
1 c. Granulated Sugar
1/2 c. Lightly Packed Light Brown Sugar
2/3 c. Vegetable Oil
3 Eggs
1 c. Canned Pumpkin Puree
1 c. Mashed Ripe Banana
1 c. Chopped Pecans

Steps:

Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). 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.

PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Bread Recipe: How to Make It - Taste of Home image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 15 minutes

Cook Time 01 hours 05 minutes

Yield 1 loaf (16 slices).

Number Of Ingredients 14

Ingredients

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

Steps:

Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 221 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 31g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). 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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