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:
- 1hr
- Serves:
- Yields:
- Units:
9
People talking
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
- Puree bananas.
- Mix well with pumpkin, eggs, sugar and vanilla.
- Add oil.
- Add remaining dry ingredients, mixing until evenly blended.
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
These did not turn out great for me. It only made enough for 2 standard pans. They were rather dense and not very flavorful. I'd recommend increasing the spices and possibly sugar depending on the sweetness of your bananas. Baking powder, like someone else mentioned, is probably necessary to improve the density.Reply
see 9 more