Banana Pumpkin Coffee Bread
1/2 cup shortening (We always had a tub of Crisco in the closet **)
1 cup sugar
3/4 cup mashed banana
1 1/4 cup mashed pumpkin (I am 100% sure Mom did not use fresh pumpkin LOL)
1 1/4 cup sifted flour (We had a sifter, quite rusted, but Mom used it anyway - maybe that added flavor)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
nuts (I bet she added this to the original recipe so I am not sure how much. She liked walnuts.)
Cream shortening and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in banana and pumpkin. Sift together dry ingredients, add to banana mixture, mix well. Pour into greased 9x9x2 loaf pan. Bake at 325 for 1 hour.
** According to the Crisco website, Crisco shortening in the can will stay, once opened, on the pantry shelf for about a year. Scary!