Saturday, October 18, 2008

641.815 -- Pumpkin-Banana Bread

Owing to my lack of recipe-posting yesterday, I was more delighted than usual to be gifted with the following recipe from a coworker this morning. This marks the first recipe posted that I have not personally tried, so if someone tries this, please let me know the result. That said, pumpkin bread and banana-nut bread are two of my favorites, so how can this not be delicious?!

Ingredients
2 cups sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
2/3 cup water
1 15-oz can pumpkin
1/2 cup mashed ripe banana (1 large)
3/4 cup chopped pecans, toasted

Directions
1. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition.
2. In a large bowl, combine flour, baking soda, salt, baking powder, cinnamon and ginger. Alternately add flour mixture and the water to sugar mixture, beating after each addition just until combined. Beat in pumpkin and banana. Stir in pecans. Spoon batter into prepared pans.
3. Bake in a 350-degree oven for 50 to 60 minutes, or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing, if you like.