| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | All newly t, Breads | 2 | Servings | |
INGREDIENTS
| 4 | c | All purpose flour |
| 4 | ts | Baking powder |
| 4 | ts | Ground cinnamon |
| 2 | ts | Baking soda |
| 2 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 4 | Eggs | |
| 1 | cn | (15-16 oz) solid pack pumpkin |
| 1 | c | Granulated sugar |
| 1 | c | Packed brown sugar |
| 1 | c | Mashed very ripe bananas |
| 3/4 | c | Vegetable oil |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
Combine flour, baking powder, cinnamon, baking soda, ginger and salt in medium bowl. In large bowl, beat eggs, pumpkin, granulated sugar, brown sugar, bananas and oil; mix well. Beat flour mixture into pumpkin mixture; stir in nuts. Spoon into 2 greased and floured 9x5 inch loaf pans. Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in centers comes out clean. Cool for 10 minutes. Remove to wire racks to cool completely. Makes 2 loaves. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997
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