I didn’t realize until I had mixed all my ingredients together that I was supposed to be baking these in glass loaf pans. I don’t have any so I used regular loaf pans and began checking the bread after about 35 minutes. My total bake time ended up being around 50 minutes. I also skipped the pecans.
This was divine. The flavor was a perfect blend of pumpkin and banana and the texture moist. Perfect to bring as an addition to any holiday party this season.
Did I really need to distinguish this as ‘moist’? Why yes, I did. Because it was the moistestess bread I ever did eat. In fact, everyone proudly proclaimed it as, “like eating a pumpkin pie.”
So if you make this, don’t be too surprised if the loaf flattens out a little bit. It shrank down to about 2 and 1/2 inches thick. This could partially be because I was forced to plop it over on the top to get it out of the pan. Regardless of looks, it was the tastiest pumpkin bread I’ve had to date.