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|Philly-Style Pumpkin Banana Bread|
“Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!”
- 2 teaspoons unsalted butter, softened
- 3 1/2 cups all-purpose flour
- 3 cups white sugar
- 1/2 cup toasted walnuts
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons butter
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 4 eggs
- 1/2 banana, mashed
- 2 tablespoons honey
|Prep : 15M||Cook : 16M||Ready in : 1H10M|
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7×3-inch loaf pans with 2 teaspoons butter.
- Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
- Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- If you want to top with icing, mix whipped vanilla frosting (such as Duncan Hines®) with 2 tablespoons pumpkin puree and 2 tablespoons Greek yogurt.
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