You just want hints of these elements. 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. Preheat oven to 350 degrees F. Lightly grease a 9×5 bread pan with coconut oil. The canned pumpkin helps keep the bread moist and tender. Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper. I love to know what you are making! I usually toss in a little more yogurt than the recipe recommends but again, you don’t want to overdo it. The Well Plated Cookbook is now available! If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. 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. 141 %, cup mashed banana, the riper the better. Mix dry ingredients in a large bowl: flour, sugar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Let's start by preheating the oven to 350°F. How about pumpkin bread? Then I bake the bread at 325 instead of 350 to prevent it from being too crisp on the outside and liquid on the inside. Create an account to easily save your favorite projects and tutorials. In a large bowl, beat together the following: 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. Next time I’ll put pepitas on top. 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. 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. Remove the bread from the oven, and cool it on a rack. Pumpkin Puree - Be sure to use real pumpkin, not pumpkin pie filling! Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan. Moist, healthy Pumpkin Banana Bread. This pumpkin applesauce bread is super light but … If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread. I hope you enjoy the recipe if you try it! Combine pumpkin puree, sugar, eggs, reserved soaking water, and … 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. This healthy Pumpkin Banana Bread uses a combination of overripe bananas, pumpkin puree, and Greek yogurt to keep the bread moist, while whole-wheat flour adds a dose of fiber and nutrients. Ingredients. Ingredients for Healthy Pumpkin Banana Bread. Let cool a few minutes, then roughly chop. I was tired of making regular banana bread, and ‘tis the season for pumpkin, so this recipe was perfect. Yummy ;). 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. In a large bowl, mix together flour, baking powder, baking soda, salt, sugar, pumpkin pie spice and 1/2 cup walnuts. 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. I’m so happy that you enjoyed it, Rachel! 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. If you’re adding millet, stir that in as well. I’m so happy that you’ve enjoyed this recipe, Jeffrey! flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Stirred in chopped pecans, golden rsisins, and dried cranberries. This bread recipe works well when doubled! In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. Thank you for this great recipe. Doubled the recipe for a large bundt pan. I’m wondering if that would work and maybe add an extra egg. Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Toasted walnuts would also be scrumptious (they’re my favorite in these. Looking for a more traditional banana bread? Two favorite quick breads come together in this healthy pumpkin banana bread recipe. In a large bowl mix together whole wheat flour, baking soda, salt and spices. Add baking soda to hot water, … Curried Pumpkin & Banana Bread~ Abm. I love this recipe and make a double batch every year. Lightly grease an 8 1/2" x 4 1/2" loaf pan. If you decide to play around with it, I’d love to hear how it goes! It healthy whole wheat banana bread and it got rave reviews! 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. Thank you for sharing this kind review! This recipe for pumpkin banana bread doesn't have any butter and it's made with greek yogurt. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack! Thank you for sharing this kind review! Bananas - These need to … Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thank you for sharing this kind review! Your email address will not be published. In a large mixing bowl, whisk together the flour, soda, cinnamon, nutmeg, cloves, and salt. This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf. Bake at 180 degree c for 30-40 minutes or till a toothpick inserted in the bread comes out clean. :-). In a separate bowl combine flax egg, mashed bananas, pumpkin puree, maple syrup and … My secrets for making wholesome meals you'll WANT to eat. I shared a similar recipe of this over on The Stay at Home Chef earlier this year, but there was no pumpkin. A lightened up cream cheese frosting is spread atop the bread, making the finished product taste like a cross between pumpkin bread … Add eggs, pumpkin spice, leavening, extract … 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!). I’m so happy that you enjoyed the muffins, Mershell! Replace butter with apple sauce? Prep Time 15 minutes Cook Time 1 hour … 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 … This Pumpkin Banana Bread is so moist and tender with a crunchy, buttery crumb topping. Line a 8" x 4" loaf pan with parchment paper, set aside. Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor). In a medium bowl, whisk mashed banana, squash puree, eggs, oil, and vanilla until combined. Get our all-time MOST POPULAR treats. No burning at all. Add the pumpkin puree, eggs, Greek yogurt, maple syrup, and coconut oil or butter. It will be a scant 1 cup of pumpkin per loaf, but the recipe will turn out fine. ; In a large bowl, whisk together eggs, oil, and maple syrup. Spoon the batter into the prepared pan. I just made this and it turned out light and fluffy. Heat oven to 350° F. In a small bowl make your flax "egg", mix ground flaxseed with water and let set 5-10 minutes. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Pumpkin and banana is the perfect flavor combination for any time of year! I subbed Spelt flour. Covered with foil after 30 min. This was delicious!! https://www.thebellevieblog.com/whole-wheat-pumpkin-banana-bread Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. I didnt have plain greek yogurt so used vanilla yogurt on hand. Cook Time: 1 hr . 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. The vegan pumpkin bread … In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin … 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. DIRECTIONS Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan. Ingredients & Directions. In a large bowl, mash your bananas if you haven’t already. Anyway, the bread came out moist and tasty and not too sweet – just how we like it! Add remaining whole wheat flour until soft dough forms. Adapted (and made healthier!) 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. 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