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Pumpkin Banana Bread

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, D
    MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 c. sugar

    2. 3/4 c. Land O Lakes sweet cream butter, softened

    3. 3 eggs

    4. 1 c. canned pumpkin

    5. 2 med. ripe bananas, mashed

    6. 3 c. all purpose flour

    7. 2 tsp. baking soda

    8. 1 tsp. salt

    9. 1/2 tsp. baking powder

    10. 1 tsp. pumpkin pie spice

    11. 1 c. chopped walnuts or pecans

    Instructions Jump to Ingredients ↑

    1. Heat oven to 350 degrees. In large mixer bowl combine sugar, butter, and eggs. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 1-2 minutes. Add pumpkin and bananas; continue beating until well mixed, 1-2 minutes. (Mixture will have curdled appearance.) Add remaining ingredients except nuts; mix just until moistened, about 1 minute. Stir in nuts. Spread into 2 greased 8 x 4 inch loaf pans. Bake for 50-60 minutes or until wooden pick inserted in center comes out clean. Cool upright in pans for 5 minutes; remove from pans. Cool completely. Yields 2 loaves.

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