Whole Grain Pumpkin Banana Bread Recipes

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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



Banana Pumpkin Bread image

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

2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins
½ cup walnut pieces

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



Whole Grain Pumpkin-Banana Bread image

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

1/2 cup soft butter
2/3 cup brown sugar
3 tablespoons honey
2 large eggs
1 cup pumpkin puree
1 cup mashed banana, the riper the better
2 tablespoons orange juice (or water)
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup diced pecans, toasted
2 tablespoons demerara sugar, to sprinkle on top

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #breads     #fruit     #vegetables     #american     #kid-friendly     #vegetarian     #dietary     #quick-breads     #tropical-fruit     #bananas     #squash     #4-hours-or-less     #pumpkin     #from-scratch

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