How To Make Pumpkin Banana Nut Bread
This banana nut bread is a savory and flavorful twist to the classic banana bread. Add pumpkin and spices for an earthier, unforgettable taste!
Serves:
Ingredients
- Pam baking spray
- ¾cupall purpose flour
- ½cupwhite whole wheat flour
- ¾tspbaking soda
- ½tspsalt
- 1tspCinnamon
- ½tspground cloves
- ½tspground nutmeg
- 3bananas,mashed
- ½cuppureed pumpkin
- 2tbspbutter,softened
- ½cuplight brown sugar,unpacked
- 1egg white,large
- 1egg,large
- 1tspvanilla extract
- ¼cuppecans
Instructions
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Preheat oven to 325 degrees F.
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Grease a 9 x 5-inch loaf pan with baking spray.
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In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
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In a large bowl, cream butter and sugar with an electric mixer.
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Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick.
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Scrape down sides of the bowl.
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Add flour mixture and nuts, then blend at low speed until combined.
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Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition
- Calories: 139.74kcal
- Fat: 4.36g
- Saturated Fat: 1.58g
- Trans Fat: 0.08g
- Monounsaturated Fat: 1.66g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 23.63g
- Fiber: 2.16g
- Sugar: 9.94g
- Protein: 2.82g
- Cholesterol: 18.42mg
- Sodium: 161.70mg
- Calcium: 19.13mg
- Potassium: 179.36mg
- Iron: 0.95mg
- Vitamin A: 102.32µg
- Vitamin C: 2.98mg
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