Pumpkin Banana Loaf

Inspired from a recent browsing at the bakery at The Fresh Market, a southeastern chain specializing in local fresh produce, we decided to make our own pumpkin banana loaf. The bakery offers "nut breads," dense short loaves with flavors of banana nut, zuchinni nut, and an intriguing pineapple coconut. While easy to have put a loaf in our cart, we decided to make use of the extra bananas and opened pumpkin can in our refrigerator. We found a Low Fat Pumpkin Bread with Pepitas by Skinny Taste, but wanting to use our bananas and not having pepitas (pumpkin seeds), we adapted the recipe to as follows.

Pumpkin Banana Loaf
1 3/4 c. flour
3/4 c. sugar
1 tsp b. soda
1/2 tsp cinnamon
1/2 tsp. nutmeg
1 egg
1 banana, ripe, mashed
1 c. pumpkin (from a can of pure pumpkin)
1 tsp. vanilla

1. Preheat oven to 350. Spray a 9X5" loaf pan.
2. Stir dry ingredients together in a large bowl. Mix in a separate bowl the wet ingredients. Add the wet to the dry, mixing until just combined. May need a little bit of water to loosen the batter; if so, add 1 Tbsp add a time. Careful not to overdo it or else it won't bake properly.
3. Pour into pan.
4. Bake 38-43 minutes.