Banana-Pumpkin Bread

The pictures are muffins but I personally like making this recipe as a loaf of bread because I find it to be more moist. However I am torn because these are perfect for a husband who needs something quick to grab before he is off to work.

The Recipe:

1 1/2 c. sugar
3/4 c. butter
3 eggs
1 c. canned pumpkin
3 med. ripe bananas
1 tsp. vanilla
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice ( if you don't have this then use cinnamon and cloves or all spice)
1 c. chopped walnuts or pecans (optional)

Preheat oven to 350°F. In a large bowl combine sugar, butter, and eggs. Beat at medium speed until light and fluffy. Add pumpkin and mashed bananas; continue beating until mixed (mixture will have curdled appearance). Add remaining ingredients except nuts; mix until moistened. Stir in nuts.Spread into any size loaf pan or muffin tins. Bake 50-60 minutes for loaf and 25 minutes for muffins or until wooden pick in center comes out clean. Cool in pans 5 minutes. Remove from pans; cool completely. The drizzle with a little cream cheese frosting.

This is a moist bread that keeps for days but doesn't last that long at our house.