| 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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