(This easy quick bread marries the autumn flavor of pumpkin with the tropical flavor of bananas. The walnuts are optional, or feel free to substitute your favorite nuts.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1-1/2 cups mashed pumpkin (canned or homemade - not pumpkin pie filling)
- 1-1/2 cups ripe mashed bananas
- 1-1/2 cups vanilla yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar, packed
- 1 cup chopped walnuts
Preparation:
Preheat oven to 350 degrees F. Grease and flour two loaf pans.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until combined. Set aside.
In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat on medium until combined. Fold in walnuts.
Divide batter between the two prepared loaf pans. Bake for 45 minutes.
Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.
Yield: 2 loaves
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until combined. Set aside.
In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat on medium until combined. Fold in walnuts.
Divide batter between the two prepared loaf pans. Bake for 45 minutes.
Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.
Yield: 2 loaves
