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Banana Pumpkin Bread
3-4 very ripe bananas
1 c cooked pumpkin
3 medium eggs
1 1/2 c sugar
1 tsp vanilla
1 c oil
5 c all purpose flour
1 tbs baking soda
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
Optional: 1 1/2 c chopped walnuts or chopped pecans

Puree bananas and mix well with pumpkin, eggs, sugar and vanilla. Add oil. Add remaining dry ingredients, mixing until evenly blended.Grease 5 small, or three standard size loaf pans and fill 1/2 full with mix. Bake at 350; small loaf pans should be spaced out on the rack so they do not touch. I usually cook three, then two. A batch takes 35-45 minutes. Standard loaf pans will require 50-60 minutes to cook. Be sure to check doneness by inserting a knife or cooking straw in the loaf center and assuring that it comes out clean. Cool loaves on a wire rack. Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air
squeezed out. Thaw overnight in the refrigerator for serving the next day sliced and warmed in the microwave, or toasted with a dab of butter of cream cheese.
Recipe featured in Bread Daily on 10/26/01.