WHOLE GRAIN PUMPKIN-BANANA BREAD

Whole Grain Pumpkin-Banana Bread image

You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf. Note: Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of puree.

Provided by Annacia

Time 1h5m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

1/2 cup soft butter
2/3 cup brown sugar
3 tablespoons honey
2 large eggs
1 cup pumpkin puree
1 cup mashed banana, the riper the better
2 tablespoons orange juice (or water)
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup diced pecans, toasted
2 tablespoons demerara sugar, to sprinkle on top

Steps:

Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
Mix in the nuts, if you're using them.
Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Demerara sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
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.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Nutrition Facts : Calories 3055, Fat 146.2, SaturatedFat 65.9, Cholesterol 616, Sodium 4097.6, Carbohydrate 423.9, Fiber 32.5, Sugar 254.8, Protein 46.6