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!

Enjoy!

Happy Bella!

If we could all be this happy and content!

Our Favorite Cookies

These cookies are quick and delicious.  They are also addictive!

Chocolate Oatmeal No Bake Cookies

In a saucepan put 1 stick of butter, 1/2 cup milk, 3 tablespoons cocoa powder, 2 cups sugar, and a pinch of salt.
Heat until boiling and boil for 90 seconds.
Take off heat and add 1 teaspoon vanilla, 1/2 cup peanut butter, and 3 cups quick oatmeal.

Drop onto wax paper and cool.  Eat while warm for pure pleasure!