This pumpkin banana bread is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Ingredients:
2 ripe bananas, mashed
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
⅓ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup raisins (optional)
½ cup walnut pieces (optional)
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
