Pumpkin Pecan Banana Bread

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 2 Medium or 1 large banana
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp All-spice, ground
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 cup Cinnamon sugar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 1/2 cup Butter

Found on alattefood.com

Description

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground all spice
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 medium or 1 large banana
• 1/2 cup pumpkin puree
• 1 1/2 tsp vanilla extract
• 1/4 cup cinnamon sugar
• 1/3 cup chopped pecans

Directions

• Preheat the oven to 350. Grease one 9x5 pan.
• Cream butter and sugars together, until well combined. Add in the eggs one at a time, beating well after each addition. Set aside.
• Sift together flour, baking soda, cinnamon, nutmeg, all spice, ginger, and salt.
• Slowly incorporate the dry ingredients into the wet ingredients, stirring until combined. Set aside.
• Mash the banana(s) with a fork. Add in pumpkin puree and vanilla extract and mix.
• Add the banana-pumpkin mixture to the batter, and mix until well combined.
• Pour batter into the greased pan. Sprinkle with cinnamon sugar and chopped pecans.
• Bake for 30 minutes, then lower the oven temperature to 325 and bake for 15-20 or until cake tester comes out clean with just a few moist crumbs stuck to it (if you are worried the top of the bread is getting too dark, loosely cover the pan with tin foil and allow the bread to finish baking).
• Allow to cool before slicing.
• Enjoy!