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Mashed banana and toasted pecans add a new twist to this quintessential autumn quick bread.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
50 mins
total:
1 hr 15 mins
Yield:
2 loaves (32 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease the bottom and 1/2-inch up the sides of two 9x5x3-inch loaf pans; set aside. In an very large mixing bowl beat sugar and oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition; set sugar mixture aside.

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  • In a large bowl combine flour, baking soda, salt, baking powder, cinnamon, and ginger. Alternately add flour mixture and the water to the sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans.

  • Bake for 50 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. If you like, wrap and store overnight before slicing. Makes 2 loaves (32 slices).

Nutrition Facts

170 calories; fat 7g; cholesterol 26mg; saturated fat 1g; carbohydrates 25g; mono fat 2g; poly fat 4g; insoluble fiber 1g; sugars 14g; protein 1g; vitamin a 2040.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 209mg; potassium 70mg; calcium 20.2mg; iron 1.1mg.
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