Posts
I tried making this bread with whole-wheat flour but it came out gummy so I don’t recommend trying it. Here the sugar is reduced by a whopping 1 1/3 cups and oil by 3/4 cup from the original recipe.
You’ll find this bread is not as richly dense, but it’s so much better for you.
Print Recipe
1 cup honey
1 ripe banana, mashed well
1/2 cup juice sweetened apple sauce
1/4 cup vegetable oil
Zest from 2 oranges
1/2 teaspoon vanilla extract
4 eggs
2 cups pumpkin puree or 15-ounce can 100% pure pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
Butter and flour for loaf pans
1. Preheat the oven to 350 degrees. Lightly butter and flour two loaf pans. Tap off excess flour from pans.
2. In a large bowl, beat together honey, banana, applesauce, oil, orange zest, vanilla extract and eggs. Beat in pumpkin, salt, cinnamon, cloves, ginger, allspice and nutmeg. Mix in baking powder, baking soda and flour until combined.
3. Divide the batter equally between the two pans. Smooth the surface slightly and tap pans on the counter to release air bubbles.
4. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Glass and thick ceramic pans may take up to 65 minutes.
5. Cool loaves for exactly 10 minutes in pans before removing. Finish cooling on cooling rack.
Makes 2 loaves. 24 servings.
Nutrition Facts 24 Servings Amount Per Serving Calories 146.6 Total Fat 3.4 g Saturated Fat 2.0 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.4 g Cholesterol 30.8 mg Sodium 183.7 mg Potassium 106.0 mg Total Carbohydrate 27.2 g Dietary Fiber 1.3 g Sugars 12.9 g
Copyright Laura Flowers 2011.
1 cup honey
1 ripe banana, mashed well
1/2 cup juice sweetened apple sauce
1/4 cup vegetable oil
Zest from 2 oranges
1/2 teaspoon vanilla extract
4 eggs
2 cups pumpkin puree or 15-ounce can 100% pure pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
Butter and flour for loaf pans
1. Preheat the oven to 350 degrees. Lightly butter and flour two loaf pans. Tap off excess flour from pans.
2. In a large bowl, beat together honey, banana, applesauce, oil, orange zest, vanilla extract and eggs. Beat in pumpkin, salt, cinnamon, cloves, ginger, allspice and nutmeg. Mix in baking powder, baking soda and flour until combined.
3. Divide the batter equally between the two pans. Smooth the surface slightly and tap pans on the counter to release air bubbles.
4. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Glass and thick ceramic pans may take up to 65 minutes.
5. Cool loaves for exactly 10 minutes in pans before removing. Finish cooling on cooling rack.
Makes 2 loaves. 24 servings.
Nutrition Facts 24 Servings Amount Per Serving Calories 146.6 Total Fat 3.4 g Saturated Fat 2.0 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.4 g Cholesterol 30.8 mg Sodium 183.7 mg Potassium 106.0 mg Total Carbohydrate 27.2 g Dietary Fiber 1.3 g Sugars 12.9 g
Copyright Laura Flowers 2011.
2 comments:
Yum! Pumpkin orange sounds like a great combination and with the holiday season fast approaching, I could use more healthy bakes!
This bread looks and sounds so delicious! It's loaded with flavors - banana, apple sauce, orange, pumpkin, etc. all in one recipe...
Post a Comment