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Pumpkin Banana Bread Recipe

100% would make again

I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a quartet of mini loaves, making gift-giving easy.

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32 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

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

Directions

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 four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 mini loaves.

Nutrition Facts: 1 serving (1 slice) equals 114 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 90 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Pumpkin Banana Bread published in Country Woman Christmas Annual 2006, p57

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