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Pumpkin Banana Bread Recipe


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     Pumpkin Banana Bread

Category   Desserts - Breads
Sub Category   None
Preptime   20 minutes

2 t Baking Powder
2 t Baking Soda
2 t Cinnamon
1 1/2 t Nutmeg
1 t Ginger
1 t Salt
1/2 t Allspice
1 1/2 C (about 14 ounces) mashed pumpkin puree
1 1/2 C (3 to 4 large) riped mashed bananas
1 1/2 C (12 ounces) Vanilla Yogurt
1/2 C Vegetable Oil
4 Large Eggs
3/4 C Granulated Sugar
3/4 C Brown Sugar, packed

Preheat oven to 350 degrees. Grease and flour 2 9inch loaf pans.
Whisk together flour, baking powder, baking soda, cinnamon, nutmet, ginger, salt, and allspice until combined. set aside. . In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat on medium until combined.
Divide batter between the 2 prepared loaf pans bake for 55 minutes, until toothpick inserted in the center comes out clean. . Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room tempeture before slicing to serve.
Optional Glaze- Whisk 2 to 3 T of heavy cream or milk into 1 C powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air, and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.

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