Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
2 7×3-inch loaf pans
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 7×3-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.
Cook's Note:
If you want to top with icing, mix whipped vanilla frosting (such as Duncan Hines(R)) with 2 tablespoons pumpkin puree and 2 tablespoons Greek yogurt.
Nutrition Facts (per serving)
| 448 | Calories |
| 20g | Fat |
| 64g | Carbs |
| 5g | Protein |
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