Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| 1 ½ tsp. Hy-Vee baking powder | ||
| 1 tsp. Hy-Vee cinnamon | ||
| 1 tsp. orange zest | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground ginger | ||
| ¼ tsp. Hy-Vee ground cloves | ||
| 1 c. Hy-Vee canned pumpkin, or Homemade Pumpkin Puree | ||
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee granulated sugar | ||
| ½ c. ripe banana, mashed | ||
| ½ c. Hy-Vee vegetable oil | ||
| Dark Chocolate Butter |
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Large bowl
- Toothpick
Directions
In a medium bowl, stir flour, baking powder, cinnamon, orange zest, baking soda, salt, ginger, and cloves. In a large bowl, stir together pumpkin, eggs, sugar, banana and oil. Stir flour mixture into pumpkin mixture just until combined.
Pour batter into prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes; remove from pan and cool completely. Slice and serve with Dark Chocolate Butter.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 35mg
- Sodium: 230mg
- Total Carbohydrates: 37g
- Protein: 4g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2010.