PUMPKIN BANANA BREAD RECIPE RECIPES

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PUMPKIN BANANA BREAD RECIPE: HOW TO MAKE IT



Pumpkin Banana Bread Recipe: How to Make It image

I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia

Provided by Taste of Home

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 5 mini loaves(6 slices each).

Number Of Ingredients 11

1/2 cup shortening
1-1/2 cups sugar
2 large 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

Steps:

  • 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 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 114 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 90mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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

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.

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