Recipe Marathon: Day 4

After half baking my first pumpkin bread and making this yummy bread pudding I wanted to try it again this weekend. I realized I didn’t have enough pumpkin puree and my ever resourceful husband suggested adding mashed banana along with pumpkin and it turned out pretty good. This is quite spicy bread (not hot spicy.. but spice spicy), from my previous experience I used only half of the ground cloves.

Recipe is from Wholegrains Baking by King Arthur Flour.

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Pumpkin (& Banana) Bread Yum
Pumpkin (& Banana) Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 2 cups whole wheat flour White
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon Ground
  • ½ tsp Cloves Ground (I used only ¼tsp)
  • ¼ tsp nutmeg Ground
  • 3 Eggs – large
  • ½ cup butter (1 stick) at room temperature
  • 1 cup brown sugar Light
  • ¼ cup sugar Granulated
  • 1 cup pumpkin puree (I had about 2/3 cup, I used a ripe banana for rest of pumpkin)
  • 1 tsp vanilla extract
  • ¾ cup nuts Raisins Cranberries chocolate Chopped (I used wal) , or chips – ¾ cup (I added raisins)
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 2 cups whole wheat flour White
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon Ground
  • ½ tsp Cloves Ground (I used only ¼tsp)
  • ¼ tsp nutmeg Ground
  • 3 Eggs – large
  • ½ cup butter (1 stick) at room temperature
  • 1 cup brown sugar Light
  • ¼ cup sugar Granulated
  • 1 cup pumpkin puree (I had about 2/3 cup, I used a ripe banana for rest of pumpkin)
  • 1 tsp vanilla extract
  • ¾ cup nuts Raisins Cranberries chocolate Chopped (I used wal) , or chips – ¾ cup (I added raisins)
Pumpkin (& Banana) Bread
Instructions
  1. Preheat oven to 350ºF. Grease a 9”x5” loaf pan.
  2. Mix flour, baking powder, baking soda, salt and spices in a medium mixing bowl.
  3. In a large mixing bowl, cream butter and sugars together until light and fluffy.
  4. Add one egg at a time and mix until well incorporated. Add vanilla and pumpkin puree; mix thoroughly. Next add the flour mixture and mix until combined; make sure to scrape the bowl. Add the nuts & raisins and mix till well distributed.
  5. Pour into prepared pan; bake for an hour or until a toothpick inserted into the CENTER comes out clean.
Recipe Notes

 

I baked for about 63-65 minutes, the bread was baked perfectly around the edges but there was a little spot in the middle that took longer to bake. I was persistent this time and poked into the cake in different spots to make sure that it is baked. This makes for a great breakfast or a filling afternoon snack.

 

 

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10 thoughts on “Pumpkin (& Banana) Bread”

  1. Your bread came out so soft and perfect! Love the color of bread.:) King Arthur’s Wholegrains Baking book so nice and beautiful…no?

  2. Bananas and pumpkin, certainly an unlikely match made in moist-cake-heaven! I can totally smell your spicy spice cake, Pavani 😀

  3. Delicious is the word that comes to mind when seeing the pictures.. Really tasty looking.. and good way of giving pumpkins to kids too..

  4. Hey it looks so deliciois. Cake and tea make perfect evening upper. I like Bananas in cake any time. The picture is droolicious..:)

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