The star of the healthy baking party: pumpkin
I never had a thing for pumpkin. Used to eat them only as pickled cubes during Christmas feasts. I think my love for pumpkin started a year or two ago when I found a good pumpkin soup recipe. Then came the pumpkin muffins and now, I have tried pumpkin bread. And it is delicious! Next up is pumpkin oatmeal bars. But right now, let me share the pumpkin bread recipe.
Pumpkin Banana bread. Ingredients
Original recipe makes 1 – 9×5 inch loaf pan
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional – I chose not)
1/2 cup walnut pieces (optional – I chose not)
Preheat oven to 350 degrees F (175 degrees C). Grease an 9×5 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 (I had to keep it in for 60 minutes as it was still too moist after 45), 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. The recipe is taken from All Recipes.
I will be trying to post more breads and oatmeal bars that I do in this blog from now on.