Easy Whole Grain Pumpkin-Banana Bread
You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf.
- Prep time
- 10 min
- Cook time
- 1 hr 5 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons (113g) unsalted butter, softened
- 2/3 cup (142g) light brown sugar or dark brown sugar, packed
- 3 tablespoons (64g) honey
- 2 large eggs
- 1 cup (227g) pumpkin purée
- 1 cup (227g) bananas, mashed
- 2 tablespoons (28g) orange juice or water
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/2 cups (170g) King Arthur Golden Wheat Flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 teaspoon cinnamon
- 1/2 cup (57g) diced pecans, toasted
- 1 tablespoon coarse sparkling sugar, to sprinkle on top
Instructions
- 1
Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
- 2
In a large bowl, beat together the butter and sugar until combined, about 2 to 3 minutes. Then add the honey, stirring until smooth.
- 3
Add the eggs one at a time, stirring after each addition. Next add the pumpkin, banana, orange juice or water, and vanilla. Mix until thoroughly combined.
- 4
Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
- 5
Mix in the nuts.
- 6
Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse white sparkling sugar. Allow the batter to rest for 15 minutes, uncovered.
- 7
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.
- 8
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.