CAROLYNN’S PANTRY

THIS RECIPE IS ALSO FROM MY DAUGHTER, MARCY!

BANANA PUMPKIN BREAD   

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup vegetable oil
• 1 15 oz can  pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 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

Directions

1. Preheat oven to 350F. Grease an 9x5 inch loaf pan.
2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, sugars and vanilla. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon. Stir dry ingredients into the banana mixture until just combined. Fold in the raisins and walnuts. Pour batter into the pan.
3. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Also works well for muffins and mini muffins.  Reduce baking time to 30 minutes for muffins or 20 minutes for mini muffins.