Banana bread and pumpkin bread. This spicy, moist nut bread gives you both in one easy recipe.
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1 1/2 cups sugar
3/4 cup Land O Lakes® Margarine softened
3 large Land O Lakes® Eggs
1 cup mashed cooked pumpkin
2 medium (1 cup) ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup chopped walnuts or pecans
*Substitute 1 cup canned pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and ground cloves.
Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans; set aside.
Combine sugar, margarine and eggs in bowl. Beat at medium speed, scraping bowl often, until mixture is creamy. Add pumpkin and bananas; continue beating until well mixed. (Mixture will have curdled appearance.) Add all remaining ingredients except nuts; beat at low speed just until moistened. Stir in nuts.
Spread evenly into prepared pans. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
If using two (9x5-inch) loaf pans, bake 40-50 minutes.
Explore reviews fromour online community
My favorite autumn and winter quick bread. I like the combination of flavors -- more subtle or complex than pumpkin or banana alone. Used suggested substitutions--canned pumpkin and individual spices.
Excellent and very easy. I added approx. 3/4 cup of sweetened dried cranberries (chopped).
For a way to make the flavors of the season last, pick one of these pumpkin recipes! These breads, scones and muffins help you share the flavors of the season and store a little away for later in the year.
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