Total Time
1hr 17mins
Prep 12 mins
Cook 1 hr 5 mins

The inspiration for this recipe came from a blog called The Southern Lady Cooks. I love banana bread, but banana and pumpkin bread is out of this world delicious. I love spelt flour and use it sometimes in place of regular all-purpose flour. I place the loaves into a cold oven and find that the bread turns out more moist this way and doesn't have such a large crack down the middle.

Ingredients Nutrition

Directions

  1. In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
  2. In another large bowl, add, melted shortening and both sugars and mix well.
  3. Add eggs, then beat well until mixture is creamy.
  4. Stir in pumpkin puree' and blend well to combine.
  5. Add bananas, stir, then add in buttermilk and blend thoroughly.
  6. Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
  7. Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
  8. Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.