Ingredients
16
16 servings
- •2 teaspoons unsalted butter, softened
- •3 ½ cups all-purpose flour
- •3 cups white sugar
- •½ cup toasted walnuts
- •2 teaspoons baking soda
- •1 ½ teaspoons salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •½ teaspoon ground cloves
- •¼ teaspoon ground ginger
- •2 tablespoons butter
- •1 (15 ounce) can pumpkin puree
- •1 cup vegetable oil
- •4 eggs
- •½ banana, mashed
- •2 tablespoons honey
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-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.
Nutritional Facts
Per 16 servings
- Calories: 448
- Carbohydrate: 64g
- Fat: 20g
- Fiber: 2g
- Protein: 5g
- Sugar: 41g
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