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Pumpkin & Banana Bread

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Pumpkin & Banana Bread
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Pumpkin & Banana Bread

Added by: on Dec 27th, 2012
People are always trying to sneak vegetables into baked goods. This time you don't have to be so stealthy about it. Pumpkin pairs nicely with banana and it has already established its place among pastries, tarts, and breads. Just think of it as a serving of veg and fruit all at the same time. .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
1 h
Ready In:
1 h 15 min

Servings

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Original Recipe Yield: 8-10 servings
 

Ingredients:

    * butter for the pan
  • 1 1/2 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 4 tablespoons butter, melted
  • 1 cup brown sugar
  • 3 ripe bananas, mashed
  • 3 tablespoons cream
  • 1 tsp vanilla
  • 1 cup fresh roasted pumpkin puree
  • 1/4 cup walnuts
Nutrition Facts
Pumpkin & Banana Bread

Servings Per Recipe: 8

Amount Per Serving

Calories: 368

  • Total Fat: 9.8 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 17.5 mg
  • Sodium: 447.6 mg
  • Total Carbs: 67.8 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 32.8 g
  • Protein: 6.1 g
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Directions:

1

Set the oven to 325 degrees. Butter a standard loaf pan.

2

In a large bowl mix together flours, soda, salt, and spices.

3

In a separate bowl, mash bananas and add sugar, butter, vanilla, and cream. Stir to combine.

4

Mix the wet mixture into the dry careful to not over stir. Fold in pumpkin.

5

Pour batter into buttered pan, smooth out the top and sprinkle with walnuts. Bake for one hour or until a skewer inserted into the middle of the cake is clean when withdrawn. Cool on a rack, serve with butter and hot tea.

Cooks' note:
Fresh pumpkin is always best, but in a pinch you can always use canned, just be sure its a good reliable brand with no additives or extra spices.

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