Name: Philly-Style Pumpkin Banana Bread recipe
Ingredients: 2 teaspoons unsalted butter, softened;3 ½ cups all-purpose flour;3 cups white sugar;½ cup toasted walnuts;2 teaspoons baking soda;1 ½ teaspoons salt;1 teaspoon ground cinnamon;1 teaspoon ground nutmeg;½ teaspoon ground cloves;¼ teaspoon ground ginger;2 tablespoons butter;1 (15 ounce) can pumpkin puree;1 cup vegetable oil;4 eggs;½ banana, mashed;2 tablespoons honey

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Ingredients

2 teaspoons unsalted butter, softened 3 ½ cups all-purpose flour 3 cups white sugar ½ cup toasted walnuts 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon ground ginger 2 tablespoons butter 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 4 eggs ½ banana, mashed 2 tablespoons honey

Nutrition Info

447.5 calories carbohydrate: 64.4 g cholesterol: 51.6 mg fat: 19.8 g fiber: 2 g protein: 5.4 g saturatedFat: 3.7 g servingSize: - sodium: 468.3 mg sugar: 41.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-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.

Recipe Yield

2 7x3-inch loaf pans

Recipe Note

Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!

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