Banana Pumpkin Bread

          

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it’s low in fat!

Original recipe makes 1 – 9×5 inch loaf pan

Ingredients

2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins
1/2 cup walnut pieces

  • PREP

    20 mins

  • COOK

    45 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9×5 inch loaf pan.
  2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition

Calories: 328 kcal
Carbohydrates: 55.9 g
Cholesterol: 35 mg
Fat: 10.7 g
Fiber: 2.9 g
Protein: 5.4 g
Sodium: 258 mg