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Philly-Style Pumpkin Banana Bread

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"Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!"
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1 h 10 m servings 448 cals
Original recipe yields 16 servings (2 7x3-inch loaf pans)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
  2. Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
  3. 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.
  4. 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®) with 2 tablespoons pumpkin puree and 2 tablespoons Greek yogurt.

Nutrition Facts

Per Serving: 448 calories; 19.8 g fat; 64.4 g carbohydrates; 5.4 g protein; 52 mg cholesterol; 468 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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