Whole Grain Pumpkin Banana Nut Bread {Freezer Meal}


Made with whole grain flour, a touch of flax seed, vitamin rich pumpkin, walnuts and banana, this bread is a hit with all ages! It's a tasty bread that can be served as breakfast or as an afternoon snack.

Made with whole grain flour, a touch of flax seed, vitamin rich pumpkin, walnuts and banana, this moist bread was a hit with all ages of my family (including a picky toddler!). It’s a tasty bread that can be served as breakfast but also as an afternoon snack. 

Healthy Pumpkin Banana Nut Bread

Adapted (and made healthier!) from King Arthor

Made with whole grain flour, a touch of flax seed, vitamin rich pumpkin, walnuts and banana, this bread is a hit with all ages! It's a tasty bread that can be served as breakfast or as an afternoon snack.

Ingredients

  • 1/4 cup melted butter
  • 1/4 cup plain or vanilla yogurt
  • 2/3 cup brown sugar
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup pureed pumpkin
  • 1 cup mashed banana (about two bananas)
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 3 tablespoons flax seed
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • Raw sugar for sprinkling (optional)

Directions

Preheat oven to 350º

Spray 2, 9×5 loaf pans with cooking spray and set aside. (You can also use smaller loaf pans or muffin tins. Just adjust the cooking time.) 

In a medium bowl combine the first 9 ingredients (butter through vanilla extract).  Mix well.

In a larger bowl, combine the flours, baking powder and baking soda, salt and cinnamon.  Again, whisk to combine.  Sprinkle the walnuts over the top, then add the pumpkin mixture.

Give the mixture a few good stirs with a spoon until it is combined. Continue stirring until the batter is just barely incorporated.

Pour the batter into the prepared pans and sprinkle with raw sugar as desired. (The sugar gives a nice crunch on top). 

Bake the 9 x 5 size pans for approximately 45-50 minutes or until a toothpick tested in the center of the loaf comes out clean and the loaf is golden brown.

Let cool a bit before removing from pans. I recommend serving it with a little butter. 🙂

Made with whole grain flour, a touch of flax seed, vitamin rich pumpkin, walnuts and banana, this bread is a hit with all ages! It's a tasty bread that can be served as breakfast or as an afternoon snack.

Whole Grain Pumpkin Banana Nut Bread {Freezer Meal}
 
Prep time
Cook time
Total time
 
Made with whole grain flour, a touch of flax seed, vitamin rich pumpkin, walnuts and banana, this bread is a hit with all ages! It's a tasty bread that can be served as breakfast or as an afternoon snack.
Author:
Serves: Two 9x5 loaves
Ingredients
  • ¼ cup melted butter
  • ¼ cup plain or vanilla yogurt
  • ⅔ cup brown sugar
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup pureed pumpkin
  • 1 cup mashed banana (about two bananas)
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • ½ cup all-purpose flour
  • 3 tablespoons flax seed
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts
  • Raw sugar for sprinkling (optional)
Instructions
  1. Preheat oven to 350º.
  2. Spray 2, 9×5 loaf pans with cooking spray and set aside. (You can also use smaller loaf pans or muffin tins. Just adjust the cooking time).
  3. In a medium bowl combine the first 9 ingredients (butter through vanilla extract). Mix well.
  4. In a larger bowl, combine the flours, baking powder and baking soda, salt and cinnamon. Again, whisk to combine. Sprinkle the walnuts over the top, then add the pumpkin mixture.
  5. Give the mixture a few good stirs with a spoon until it is combined. Continue stirring until the batter is just barely incorporated.
  6. Pour the batter into the prepared pans and sprinkle with raw sugar as desired. (The sugar gives a nice crunch on top).
  7. Bake the 9 x 5 size pans for approximately 45-50 minutes or until a toothpick tested in the center of the loaf comes out clean and the loaf is golden brown.
  8. Let cool a bit before removing from pans. I recommend serving it with a little butter.
Notes
Freezer Meal Instructions:

To Freeze:
Bake bread as directed. Once cool, slice bread about ½ inch thick. Put in freezer safe bag or container for up to 3 months.

To Prepare:
Take out as few or as many bread slices as you would like. Thaw in refrigerator overnight or warm, briefly, in the microwave.




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