Banana Pumpkin Bread

I wish I could claim this wonderful recipe, but it comes from The Duck Smith House Bed & Breakfast. It is a perfect fall recipe and makes a great gift anytime. I sometimes use more banana or pumpkin than the recipe calls for to make it more flavorful.

• Ready In: 1 hr
• Serves: 18
• Yields: 3 loaves

Ingredients

• 4  very ripe bananas (or more)
• 1  cup  cooked pumpkin (or more)
• 3  medium eggs
• 1 1⁄2 cups sugar
• 1  teaspoon vanilla
• 1  cup  oil
• 4 1⁄2 cups all-purpose flour
• 1  tablespoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon allspice
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  chopped walnuts or 1 1⁄2 cups  chopped pecans (optional)

Directions

1. Puree bananas.
2. Mix well with pumpkin, eggs, sugar and vanilla.
3. Add oil.
4. Add remaining dry ingredients, mixing until evenly blended.
5. Grease 5 small, or three standard size loaf pans and fill 1/2 full with mix Bake at 350- small loaves need 35-45 minutes, standard loaves need 50-60 minutes Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out.