Pumpkin-Banana Bread

2 c. sugar
2/3 c. cooking oil
2 tsp. baking soda
1 tsp. baking powder
½ tsp. ginger
1 (15 oz.) can pumpkin
4 eggs
3 1/3 c. flour
1 ½ tsp. salt
1 tsp. cinnamon
2/3 c. water
½ c. mashed ripe banana
1 c. chopped pecans, toasted

Preheat oven to 350 degrees. Turn down after 30 mins. to 325. Grease the bottom and ½ inch up the sides of two 9×5 loaf pans; set aside. In a bowl, beat sugar and oil with a mixer on med. until combined. Add eggs, one at a time, beating well after each addition. In a bowl, combine flour, baking soda, salt, baking powder, cinnamon and ginger. Alternately add flour mixture and water to sugar mixture; beating after each addition. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans. Bake 50-60 mins or until a wooden toothpick inserted near centers comes out clean. Cool in pans for 10 mins. Remove from pans. Cool on wire racks.

Carol Eggers
Front Royal

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