by ADMIN on NOVEMBER 1, 2011
One of my favorite things to do with pureed pumpkin is to make quick breads! Adding pureed fruits or vegetables to bread helps to lock in more moisture – leaving you with a delightfully moist crumb and slightly denser texture. With bananas AND pumpkin, this recipe is loaded with moist deliciousness!
TIP: When making pumpkin bread, never overfill the bread pan. Too much batter will create too much weight and the bottom will take longer to cook (read: dry top and wet bottom!). Fill the bread pan only half way or a tad more for a perfectly cooked loaf. If there is extra batter, either make a second small loaf, or divide it among muffin tins!
Pumpkin Banana Bread Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Serves: 12 Moist, delicious quick bread made with half whole wheat flour.
1 cup white flour
1 cup wheat flour
¼ cup wheat germ (optional)
1.5 tsp baking powder
1 tsp cinnamin
2.5 tsp pumpkin pie spice
¼ tsp salt
½ cup brown sugar
¼ cup white sugar
2 ripe bananas, mashed
1 cup pumpkin puree (not pumpkin pie filling)
1 Tbsp canola oil
Preheat oven to 350F
Mix together dry ingredients in a large bowl.
In a separate medium-sized bowl, mix together wet ingredients. Then add the wet to the dry.
Stir until just combined (over-stirring will prevent the bread from rising enough).
Bake for 55 to 60 minutes, or until a toothpick comes out clean.