Sunday, September 16, 2012

Healthy Pumpkin Banana Bread with Honey

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!

Thursday, February 2, 2012