Whole Grain Pumpkin-Banana Bread

"You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf. Note: Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of puree."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
1hr 5mins
Ingredients:
15
Yields:
1 loaf
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ingredients

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directions

  • Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
  • In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
  • Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
  • Mix in the nuts, if you're using them.
  • Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Demerara sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
  • Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
  • Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

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Reviews

  1. This recipe is headed straight to my best of the best file! Banana and pumpkin together? Yes please! The flavor is wonderful and the conistency is perfection. I didn't add the nuts or demerara sugar (family preference) but I'm sure it would be delicious with them. I love the use of whole wheat flour. Yum! Made for the Went to the Market game in the Cooking Tag Games forum. Thank you!
     
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