INGREDIENTS
2-½ cups all purpose flour/ maida
1-¾ cups pumpkin puree
1-½ cups or 4 medium ripe bananas, mashed
1/4 cup vegetable oil or 4 tablespoon unsalted butter, softened
2 large eggs, room temperature
1 cup light brown sugar lightly packed
1-½ tsp pumpkin pie spice
1 tsp cinnamon pdr
¼ tsp dry ginger pdr
1-¾ tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 cup walnuts or pecans, chopped
baking spray or butter to grease the tin
INSTRUCTIONS Preheat the oven to 350° Fahrenheit. Grease two 8-by-4 inch loaf pan with baking spray. Set aside. In a medium bowl, combine flour, baking soda, pumpkin spice, ground cinnamon, and salt. Whisk with a wire. Set aside. In
a large bowl, add oil, and sugar and beat at a medium speed until
incorporated. Add eggs, pumpkin puree, mashed bananas, and vanilla
extract, and beat at medium speed until incorporated. Scrape down the sides
of the bowl. Add flour mixture and blend at low speed until combined. Do not over-mix. Fold in nuts. Pour
batter into loaf pans and bake on the center rack for 50 minutes, or
until a toothpick inserted in the center comes out clean. Remove
the pans from the oven and place them on a cooling rack. Allow the pans
to cool for at least 20 minutes, before slicing the bread. Enjoy warm, and nutty, pumpkin banana nut bread with a cup of piping hot coffee / tea.