1 1/2 ts Active dry yeast 1 c Bread flour, PLUS 2 ts 1 c Whole wheat flour 2 tb Cracked wheat 1 ts Curry powder 1/2 ts Minced garlic 1 tb Sesame seeds 2 tb Sugar 1/2 c Mashed ripe banana 1/2 c Canned pumpkin 1 tb Vegetable oil 1/4 c Water . I’m so happy that you enjoyed it, Rachel! I love this recipe and make a double batch every year. If you do want to play around with the banana and pumpkin ratios in these recipes, see below. Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Add the eggs and beat well, then whisk … Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. A lightened up cream cheese frosting is spread atop the bread, making the finished product taste like a cross between pumpkin bread … Line a 8" x 4" loaf pan with parchment paper, set aside. I used sour cream instead of Greek yogurt & drizzled cream cheese icing on top. I just made this and it turned out light and fluffy. Mix dry ingredients in a large bowl: flour, sugar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Pumpkin bread feels quintessentially autumn and banana bread like a delicious default (“have ripe bananas, will bake”). When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving. Covered with foil after 30 min. The canned pumpkin helps keep the bread moist and tender. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. © 2010 - 2020 Well Plated by Erin. Pumpkin Banana Bread Recipe. Curried Pumpkin & Banana Bread~ Abm. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan. It healthy whole wheat banana bread and it got rave reviews! Bake at 375 degrees F for 22 to 27 minutes, until a toothpick inserted in the center of a muffin comes out clean. Lol I will say that the batter tasted delicious before I put in oven. https://www.thebellevieblog.com/whole-wheat-pumpkin-banana-bread The Well Plated Cookbook is now available! flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Yummy ;). Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper. Because this bread is already so moist, I fear using flax eggs in place of the regular eggs would be risky, and the yogurt would need to be swapped too. In a large bowl, beat together the following: 423.9 g ; Add in pumpkin puree and vanilla.Set aside. Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. 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. I made them into muffins and they came out awesome. Made with pumpkin puree, warm pumpkin spices and brown sugar. Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor). 141 %, cup mashed banana, the riper the better. I subbed Spelt flour. I’d suggest scratching your pumpkin itch with these, I haven’t yet tried this recipe as Pumpkin Banana Bread muffins or Pumpkin Banana Bread mini loaves, but I think that either would work nicely with the same batter (you could also try these, For paleo Pumpkin Banana Bread, I’d refer you to either this. Prep Time 15 minutes Cook Time 1 hour … Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. I guess we’ll see now. Right around this time, I felt the lightest twinge of hunger, and we also happened to have a few spotty bananas lurking on the kitchen counter. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. WELCOME! ; In a large bowl, whisk together eggs, oil, and maple syrup. In a large bowl, mash your bananas if you haven’t already. Your email address will not be published. My secrets for making wholesome meals you'll WANT to eat. To bake as muffins (not yet tested but based on my best judgment): Line a muffin pan with paper liners or lightly coat with baking spray. Knead on lightly floured surface for 5 to 6 minutes. In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. Plus, this recipe contains NO OIL. This recipe takes longer to make than a lot of recipes but it is so worth it! 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. Ripe banana usually tastes sweeter than pumpkin, so if you are swapping pumpkin for banana, you may want to add a tablespoon or two of brown or granulated sugar (don’t add too much or you may throw off the consistency of the batter). Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine. I hope you enjoy the recipe if you try it! I like to add butter and honey on finished bread slices. This marvelously moist, springy, and pumpkin-spiced bread is dairy-free, whole wheat, naturally sweetened, and uses a whopping WHOLE CAN of pumpkin (no weird pumpkin leftovers!). Stir in flour, just until combined. Disclosure & Privacy Policy. In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. I also hate commercial pumpkin pie spice and was so glad this recipe had the DIY version included so I didn’t have to google like I usually do! Mix pumpkin, bananas,and oil. I shared a similar recipe of this over on The Stay at Home Chef earlier this year, but there was no pumpkin. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Add 1 cup whole wheat flour, pumpkin seeds, millet, sunflower seeds and flax seeds. Add the pumpkin puree, eggs, Greek yogurt, maple syrup, and coconut oil or butter. optional; you can also swap other mix-ins of choice such as golden raisins, cranberries, or chocolate chips, the riper the better (about 2 large bananas), or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves. Ingredients: 2 cups whole wheat pastry flour 2 cups unbleached all-purpose flour 1/3 cup ground flaxseed powder 4 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves One 15-ounce … Thank you for sharing this kind review! Ingredients for Healthy Pumpkin Banana Bread. I don’t think I need to tell you this, but a handful of chocolate chips, either in place of or in addition to the nuts, would not be remiss. I used whole wheat pastry flour with no issues. Let's start by preheating the oven to 350°F. It’s one of the best bread recipes I’ve baked, and I know it will a favorite of yours too! I doubled it and made a few subs – half Swerve brown sugar in place of the regular brown, and I didn’t want to use up all my honey so I did half honey and half maple syrup. Dried fruit, such as dried cranberries or chopped dried apricots, would be lovely. Immediately transfer to a cutting board. Ingredients. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. In a medium bowl, whisk mashed banana, squash puree, eggs, oil, and vanilla until combined. Add wet … Great recipe! Flour - Today I’m using white whole wheat flour. Pour batter into the prepared Pumpkin Puree - Be sure to use real pumpkin, not pumpkin pie filling! As written, this healthy bread is 100% whole wheat but doesn’t taste it at all thanks to white whole wheat flour, which is mild and tastes like regular white all-purpose flour in this recipe. Pumpkin and banana is the perfect flavor combination for any time of year! Can you substitute almond flour in for the white wheat flour? Moist, lightly springy, and pleasantly spiced, this mashup of my two greatest quick bread loves, banana bread and pumpkin bread, is whole wheat, naturally sweetened with honey, and defies seasonal designation. In a fit of organization earlier this week, I started to clean out our pantry, a well-intentioned task that stopped abruptly when I came across a stray can of pumpkin. 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. Pumpkin bread feels quintessentially autumn and banana bread … Thank you for sharing this kind review! Healthy Pumpkin Banana Bread—The Best of Both Worlds. Adapted (and made healthier!) from King Arthor. Thanks! Notify me of replies to my comment via email. Slice and devour! 1:1 gluten free baking blend like this one, Recommended Tools to Bake This Banana Bread, (I am a diehard fan of this pan and this brand’s entire line of bakeware). This pumpkin banana bread was calling for a healthy twist with the addition of pumpkin! No burning at all. This bread recipe works well when doubled! In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin … Directions. I usually toss in a little more yogurt than the recipe recommends but again, you don’t want to overdo it. If you make just one pumpkin recipe this year, you won’t regret making this one. Looking for a more traditional banana bread? It will be a scant 1 cup of pumpkin per loaf, but the recipe will turn out fine. Try my simple recipe for Brown Sugar Banana Bread. I’m so happy that you enjoyed the muffins, Mershell! This pumpkin bread has notes of vanilla and honey, the spice is subtle but present, and it rises beautifully in the pan. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender. 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. I’m so happy that you enjoyed the recipe! I put a tablespoon or so of Cognac in with the banana puree (don’t overdo it) and a tablespoon or so of maple syrup in place of honey. I love the pumpkin … Lightly grease an 8 1/2" x 4 1/2" loaf pan. In a large bowl, mix together flour, baking powder, baking soda, salt, sugar, pumpkin pie spice and 1/2 cup walnuts. Makes exactly a dozen. I like to cut the cooled bread into slices, then wrap and freeze them individually and pull them out as I need/want/CRAVE them. In another bowl, combine the eggs, oil and pumpkin. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. While made without butter, oil, or white flour, this 100% whole wheat banana bread tastes just as flavorful and moist as my regular banana bread. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Add eggs, pumpkin spice, leavening, extract … Thank you for sharing this kind review! Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own! In a large mixing bowl, whisk together the flour, soda, cinnamon, nutmeg, cloves, and salt. This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack! Although this bread is melt-in-your-mouth tender thanks to the combo of the banana, pumpkin, and Greek yogurt, all of which make baked goods magnificently moist, it has enough density to make it taste satisfying and leave you feeling nourished and complete. Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. 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. Thank you for sharing this kind review and your adaptations! Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Replace butter with apple sauce? I’m so happy that you enjoyed it, Christa! In a separate bowl combine flax egg, mashed bananas, pumpkin puree, maple syrup and … Do not add liquid sweeteners like honey or maple syrup, as they can throw off the consistency of the batter by making it too moist. How about pumpkin bread? Moist, healthy Pumpkin Banana Bread. Easy reader favorites, made with ingredients you have on hand! I love to warm up a big slice of this bread for breakfast (try it smeared with peanut butter) or snitch it cold from the fridge when I’m craving an instant pick-me-up, and it makes a lovely treat for coworkers, neighbors, and anyone whose day you’d like to brighten. If you’ve tried Super Skinny … Allow the batter to rest for 15 minutes, uncovered. Your email address will not be published. Introducing Easy Whole Grain Pumpkin-Banana Bread, this fall's newest bake sale, potluck, and hostess gift favorite. Pumpkin is also fairly bland on its own, so I recommend adding more spices. Baked for 1 hour plus 20 min. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread. It takes more time to bake of course. In a large measuring cup, stir together oil, applesauce, water, and eggs. Add baking soda to hot water, … The pumpkin and banana flavors are super complimentary in this bread. If you decide to play around with it, I’d love to hear how it goes! :-). Add honey, molasses, butter and water; beat for 2 minutes. I have many pumpkin (see my list of healthy pumpkin recipes) and banana bread recipes (see my full list of healthy baked goods/breads), so I’m betting there’s one to meet your needs! The recipe is packed with two whole cups of pumpkin and banana, adding unbelievable moisture and softness, without any added fat! Hi Nicole! 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