Banana Pumpkin Bread

I love making pumpkin bread this time of year.  My favorite part is the way the smell turns my condo into pumpkin heaven.  I've been using a standard pumpkin bread recipe for years, but sometimes it can be a little bit dry.  I had some very ripe bananas so I started digging for a recipe that would use both pumpkin and bananas.  The combination was a match made in heaven!  This turned out to be a very moist banana pumpkin bread!


Also, I didn't have allspice so I substituted 1/4 tsp of nutmeg and cinnamon.

(Recipe for 2 Loaves)

• 1 cup applesauce (unsweetened)
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar
• 2 ripe bananas, peeled and mashed (1 cupful)
• 1 1/2 cups canned unsweetened pumpkin
• 4 eggs, slightly beaten

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1  teaspoon salt
• 1/2 teaspoon allspice
• 1/4 teaspoon baking soda
• 2 cups pecans, coarsely chopped 

Heat the oven to 350°F.  Butter two 8- by 4- by 2-inch loaf pans.

Using a wooden spoon, beat the applesauce and sugars together in a large bowl.  Add the mashed banana, pumpkin, eggs, and keep beating until well blended.

Sift all the dry ingredients, except the raisins and pecans, together in a separate bowl.  Add the dry ingredients to the wet mix.  Stir just long enough until all the dry ingredients are absorbed.  Stir in the pecans.

Divide the batter evenly between the two pans.  BAKE for 50 to 60 minutes, or until a toothpick or knife is inserted in the middle and comes out clean.  The top should be golden brown and cracked.  Cool on a rack for 10 minutes before attempting to remove it from the pan.  Cool completely before slicing. (Although I couldn't wait and sliced it warm!)

Serve right away or double wrap in plastic wrap and store in the freezer for up to 3 months.  Or give one to a friend!

Recipe adapted from: Simple Daily Recipes