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Neither the pumpkin or the banana are overwhelming and the flavors blend very well ... the ground ginger makes this bread special. Without the nuts (or if you grind them), this is a very smooth bread.
Pumpkin Banana Bread
4 cups all-purpose flour (can subsitute up to half whole wheat)
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can (15 oz.) Pure Pumpkin puree
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
3 medium very ripe bananas, mashed
3/4 cup canola oil
1 cup chopped walnuts (can omit)
1 cup chopped dates (optional)
Preheat oven to 350º F. Grease and flour three 8.5 x 4.5 x 2.5-inch loaf pans.
COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
BAKE for 45 to 60 minutes or until wooden pick inserted in center comes out clean (don't worry about the time, just bake until toothpick comes out clean). Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
I got this off the Nestle website. I also used those disposable pans and just cooled the bread in the pans - I like to wrap & freeze them so we can eat them later or give away as gifts.