Banana Pumpkin Bread
1-1/2 cups sugar
3/4 cup butter, softened
1 cup canned pumpkin
2 medium (1 cup) ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup chopped walnuts or pecans
Heat oven to 350 degrees. Combine sugar, butter and eggs in large mixing bowl. Beat at medium speed, scraping bowl often, until mixture is light and fluffy.
Add pumpkin and bananas; continue beating until well mixed. (Mixture will have curdled appearance.) Reduce speed to low; add all remaining ingredients except nuts; beat just until moistened. Stir in nuts by hand.
Spread into two greased 8-by-4-inch loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool five minutes; remove from pans. Cool completely.
NOTE: If using two 9-by-5-inch loaf pans, bake for 40 to 50 minutes.