At the first glimpse of fall, I an ready for pumpkin! Here is a whole wheat bread that will knock your socks off! Kudos to King Arthur Flour for the original recipe! I doubled the recipe to use the entire can of pumpkin puree. These freeze nicely!
In a bowl, add the following and beat together:
1/2 cup (8 tablespoons) soft butter 2/3 cup brown sugar 2 large eggs 1 cup (7 1/2 to 8 ounces, 1/2 can) puréed pumpkin 1 cup (8 ounces) mashed banana, the riper the better 2 tablespoons orange juice or water 1 teaspoon vanilla
Add the following, stirring to combine:
1 1/2 cups (6 ounces) white whole wheat flour (King Arthur of course!) 1/4 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon
Stir in 1/2 cups each of chopped pecans and golden raisins!
Lightly grease a loaf pan and fill with batter. Let rest for 15 minutes before baking. Preheat oven to 350 and bake for 50-55 minutes. I used mini loaf pans and it took 20 minutes.
When cooled serve with the best honey you have ever tasted: Breitsamer Rapsflower Blossom Honey!