Pumpkin Banana Bread Recipe

Preparation

Preheat oven to 350 degrees F. Grease and flour two 9 inch loaf pans.

Flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, pepper and mix. Set aside.

In a large bowl, whisk together pumpkin, bananas, yogurt, oil, eggs, sugar and brown sugar until smooth. Add the flour mixture, half at a time, and beat until combined support. Stir in walnuts.

Divide the batter between the two prepared loaf pans. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean.

Let cool pumpkin banana bread for 15 minutes in pan on a rack or coasters, then remove from pans and cool completely before cutting to serve at room temperature.

Yield: 2 loaves

Option glaze:
2-3 tablespoons whipping cream or milk 1 cup powdered sugar until the consistency of drizzle. Pour the mixture into a zip-top bag, squeeze out the air and seal. Cut a small corner of the bag and use it as a piping bag to water cooled pumpkin banana bread with frosting.
_{Licensed Pumpkin Banana Bread Recipe Photo © 2011 Peggy Trowbridge Filippone, About.com around, Inc.}

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