Pumpkin-Banana Bread
1 ½ cups granulated sugar
½ cup begetable shortening
2 eggs
1 cup mashed, well-ripened bananas (2 large)
¾ cup canned pumpkin
1 tsp vanilla
1 ¾ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground ginger
½ cup chopped walnuts or peacans
Halved walnuts or pecans for garnish (optional)
Preheat oven to 350F, frease and flour 9 by 5 inch loaf pan.
In large mixer bowl, thoroughly mix sugar and shortening together. Beat in eggs, bananas, pumpkin and vanilla; mix well. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and nuts. Add dry ingredients to pumpkin mixture; mix well.
Spoon batter into greased pan. Top with halved walnuts or pecans, if desired. Bake for 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool on wire rack.