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Recipe: Pumpkin Banana Bread

Makes 1 loaf

1 mashed ripe banana (about ¾ cup)

1 cup pumpkin purée

¼ cup canola oil

1 large egg

2 egg whites

2 cups all-purpose flour

2/3 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon ginger

1 teaspoon cinnamon

Preheat an oven to 350 degrees. Coat an 8½-by-4½-inch loaf pan with floured baking spray.

In a large bowl, place the mashed banana, pumpkin purée, oil, egg and egg whites. Beat with an electric mixer on low speed until combined.

In a separate bowl whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon.

Add the flour mixture to banana and pumpkin mixture and beat until just moist.

Pour the batter into the loaf pan and bake for 1 hour or until a toothpick placed in center comes out clean. Remove from the oven, cool slightly before cutting it into slices.

By Susan M. Selasky

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