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|Pumpkin Banana Bread|
“Moist flavorful pumpkin banana bread.”
- 3 cups white sugar
- 1 (16 ounce) can pumpkin puree
- 3 1/2 cups all-purpose flour
- 3 very ripe bananas, mashed
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon, or more to taste
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 2/3 cup water
|Prep : 15M||Cook : 20M||Ready in : 1H40M|
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
- Divide batter between prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.
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