Wednesday, October 23, 2013

whole grain pumpkin-banana bread

Yep, another pumpkin recipe.  I can't stop and I feel like my skin might have an orange tint to it.  This bread turned out moist and the pumpkin & banana combo has the perfect amount of sweetness.  My girls loved it and  the fact that I used whole wheat flour made me feel good about letting them have it for their afternoon treat.  

Whole Grain Pumpkin-Banana Bread 
(Adapted from King Arthur Flour)

1/2 cup (8 tablespoons) soft butter
2/3 cup brown sugar
3 tablespoons honey
2 large eggs
1 cup puréed pumpkin
2 mashed bananas, the riper the better
2 tablespoons orange juice or water
1 teaspoon vanilla extract
1 1/2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries
1/2 cup chopped  nuts (optional)

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 and pumpkin spice, stirring to combine.  Mix in the dried cranberries and nuts, if you're using them.
Spoon the batter into the prepared pan. 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.


No comments:

Post a Comment