Pumpkin Banana Bread

Name: Pumpkin Banana Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 mini loaves (6 pieces each).
Ingredients: 1/2 cup shortening; 1-1/2 cups sugar; 2 large 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

TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD: 5 mini loaves (6 pieces each).

I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia

Ingredients

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

1. Preheat oven to 350°. 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.
2. Pour into five greased 5-3/4x3x2-in. loaf pans. If desired, top with additional walnuts. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 122 calories, 5g fat (1g saturated fat), 12mg cholesterol, 100mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.

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