Cinnamon Pumpkin Banana Bread
"This taken from our local press.
This can be refrigerated for one week or sliced and frozen.
ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins."
photo by Prose
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 15 ounces pumpkin or 15 ounces squash puree
- 2 ripe bananas
- 1 teaspoon vanilla
- 2 eggs
- 2 cups whole wheat flour
- 1 cup oatmeal, quick cooking
- 3⁄4 cup flax seed meal
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon pumpkin pie spice
directions
- Preheat oven to 350 degrees.
- Coat 2 standard loaf pans with cooking spray.
- In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
- Process until smooth, scraping down the sides as needed.
- Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
- Transfer the batter to the prepared loaf pans.
- Bake for 45-50 minutes.
- Upon removal from pans, let cool completely before slicing.
Questions & Replies
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Reviews
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Mmmmm....my first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14. -
Hello! this recipe was fabulous! However, instead I used butternut squash (because my grocery store was out of pumpkin) and to make it sweet and sugarless I used a bit of honey, some blueberries, and a whole lemon's zest (i love baking with lemon and it tasted amazing with it). Also I don't like to bake with too much gluten so I used one cup of whole wheat four and one cup of coconut flour. Would recommend I have a few baking staples and this is now one of them :)
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I really like this recipe, it feels more healthier than banana bread. Plus it's a nice alternative to use up extra bananas. I don't have a loaf pan so I baked them in cupcake pan instead. I baked w/ cupcake liners (to save on clean up) but I would recommend spraying it w/ baking spray instead. A lot of it gets stuck to the liners thought that doesn't stop me from eating a last bit :) -
I make whole-wheat, low-fat or no-fat quick breads quite a bit. I was disappointed overall with this bread. It was quite dense and dry. The flavor was okay. I do not plan to make this recipe again. -
oh my! what a treat to find healthy and delicious in the same recipe! I baked the full recipe in my loaf pan with no problems. I used Ener-G egg replacer and it worked out great. The batter was thick and I wonder if it wouldn't be perfect for scones. I think I'm going to try that next time....
see 10 more reviews
Tweaks
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I really like this recipe, it feels more healthier than banana bread. Plus it's a nice alternative to use up extra bananas. I don't have a loaf pan so I baked them in cupcake pan instead. I baked w/ cupcake liners (to save on clean up) but I would recommend spraying it w/ baking spray instead. A lot of it gets stuck to the liners thought that doesn't stop me from eating a last bit :)
-
Mmmmm....my first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.
