Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. freshly grated nutmeg
- 1 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup canned pumpkin puree
- 1 cup mashed ripe banana
- 1 cup chopped pecans
Instructions
- Preheat oven to 350ºF. Grease 2 loaf pans, (8-by-4 or 9-by-5).
- Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.
- Divide batter evenly between pans. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
- Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
- Serve warm or at room temperature. Wrap bread in foil to store.