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.
Provided by Annacia
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 3055, Fat 146.2, SaturatedFat 65.9, Cholesterol 616, Sodium 4097.6, Carbohydrate 423.9, Fiber 32.5, Sugar 254.8, Protein 46.6
BANANA PUMPKIN BREAD
This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!
Provided by matzahball
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
- In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g
PUMPKIN BANANA MUFFINS
These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WW 2 POINTS - PUMPKIN BANANA BREAD
Make and share this Ww 2 Points - Pumpkin Banana Bread recipe from Food.com.
Provided by mariposa13
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325*F (160*C).
- In a bowl combine the flour, baking soda, baking powder and salt. Set aside.
- In a bowl whisk together the pumpkin puree, banana, oil, sugar, eggs and vanilla.
- Add the flour mixture and stir the batter until it is just combined.
- Transfer to a greased 9 x 5 x 3-inch loaf pan and bake in the middle of the oven for 1 hour, or until a wooden pick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes on rack before removing.
- Cool completely on rack.
- Store tightly wrapped.
Nutrition Facts : Calories 116.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 26.4, Sodium 172.5, Carbohydrate 17.1, Fiber 1.6, Sugar 2.4, Protein 2.9
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EASY WHOLE GRAIN PUMPKIN-BANANA BREAD | KING ARTHUR …
From kingarthurbaking.com
4.6/5 (89)Total Time 1 hr 20 minsServings 16Calories 190 per serving
- 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., 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.
PUMPKIN BANANA BREAD | HEALTHY AND MOIST - WELL PLATED …
From wellplated.com
4.9/5 (49)Calories 230 per servingCategory Dessert, Snack
- Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
- Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
- Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!
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