Pumpkin Banana Bread

I found this recipe in "Country Home" magazine this month and thought it sounded good. It turned out great! It's very moist and full of fall flavors. I added 1 cup of toasted walnuts instead of the dried cranberries and used apple juice in place of cider or water. I also used all-purpose flour, but I think the white whole-wheat would be good. I just didn't have any ground up. I doubled the recipe and ended up with 4 large loaves.

Pumpkin Banana Bread
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 Tbsp. apple-pie spice or mix of 1 1 /2 tsp. ground cinnamon, 3/4 tsp. ground nutmeg, and 1/2 tsp. ground ginger
2/3 cup apple cider or water
1 15-oz. can pumpkin
1 medium ripe banana, mashed (1/2 c)
1 6-oz. pkg. dried cranberries (optional)

Grease four 7 1/2 x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an elcetric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

In a large mixing bowl combine flour, soda, salt, and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent oerbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Make ahead: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.