Pumpkin Bread - A Healthy Fall Treat

This is a super easy pumpkin bread or muffin recipe that uses whole wheat flour. My mother modified a regular recipe to use whole wheat flour, which I loved, and then I modified it a bit more adding the banana and using olive oil instead of corn oil. Between the whole wheat flour and the pumpkin, it’s actually a pretty healthy treat. I love the tiny bit of flavor the banana lends to the bread. And most of all, it's super easy and comes together FAST!

Combine in a bowl:

1 ½ cups whole wheat flour
¼ cup all purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice

Combine in a bowl large enough to accommodate both dry and wet ingredients:

1 cup canned pumpkin (not including pie spice)
½ cup honey
1 teaspoon vanilla
¼ cup olive oil
½ cup mashed ripe banana
1 egg
½ cup milk
¼ cup sugar

You can add nuts, walnuts or my favorite, pecans, depending on how much crunch you like. Don't forget to save some to sprinkle on top. Dried fruit is also tasty in this recipe. I also really like to mix in chocolate chips!

Mix the wet ingredients without incorporating too much air into the mixture. Fold in the dry ingredients just until they are mixed. Overmixing will result in tough bread.

Spray a loaf pan and bake the bread at 350 degrees for 45 mins to 1 hour. OR, you can bake them as muffins in a lined tin for around 30 minutes. Just until a toothpick inserted into the center comes out clean.

I hope you enjoy one of my favorite breakfast foods. It makes great French toast too.

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Pumpkin Bread - A Healthy Fall Treat
Tuesday, 03 November 2009

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Pumpkin Bread - A Healthy Fall Treat

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