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Pumpkin Banana Bread

 Pumpkin Banana Bread
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 number of mini loaves, making gift-giving easy.
30 ServingsPrep: 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 King Arthur Unbleached 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 five 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: 5 mini loaves(6 slices each).
Nutritional Facts: 1 slice equals 114 calories,

2 of 2

Pumpkin Banana Bread (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 13 mg cholesterol, 90 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.