Pumpkin Banana Spelt Bread

• 3 cups organic white spelt flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1 cup melted organic shortening, cooled
• 1 cup unrefined unbleached cane sugar
• 1 cup organic dark brown sugar, packed
• 4 eggs, lightly beaten
• 1 (15 ounce) can pumpkin puree
• 2 bananas, well mashed
• 1/4 cup real buttermilk

1. In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
2. In another large bowl, add, melted shortening and both sugars and mix well.
3. Add eggs, then beat well until mixture is creamy.
4. Stir in pumpkin puree' and blend well to combine.
5. Add bananas, stir, then add in buttermilk and blend thoroughly.
6. Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
7. Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
8. Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.

flour, baking soda, baking powder, kosher salt, ground ginger, cinnamon, allspice, nutmeg, shortening, unrefined unbleached cane sugar, brown sugar, eggs, pumpkin puree, bananas, buttermilk

Taken from www.food.com/recipe/pumpkin-banana-spelt-bread-511018 (may not work)