Whole Wheat Pumpkin Banana Bread

Name: Whole Wheat Pumpkin Banana Bread
Total time: 75 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 2 cups whole wheat pastry flour; 2 cups all purpose flour; ⅓ cup ground flaxseed powder; 4 teaspoons baking powder; 2 teaspoons baking soda; ½ teaspoon salt; 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; ½ teaspoon ground cloves; One 15-ounce can pure (unsweetened) pumpkin puree; 4 large eggs, (lightly beaten); 1 cup packed light brown sugar; 1¼ cups mashed ripe banana; ½ cup extra virgin olive oil; ⅓ cup water

This healthy, quick loaf recipe will quickly become a family favorite.

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

24 servings

2 cups whole wheat pastry flour
2 cups all purpose flour
⅓ cup ground flaxseed powder
4 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
4 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
One 15-ounce can pure (unsweetened) pumpkin puree
4 large eggs, (lightly beaten)
1 cup packed light brown sugar
1¼ cups mashed ripe banana
½ cup extra virgin olive oil
⅓ cup water

Steps

Preheat the oven to 350°F. Spray two 9x5 inch loaf pans with nonstick spray.
In a medium bowl, whisk together the dry ingredients through spices.
In a large bowl, whisk together the pumpkin and remaining ingredients. Gently stir in the dry ingredients just until the dry mixture is incorporated (don't over mix).
Divide the batter evenly between the two prepared pans. Bake 55 to 65 minutes, or until a wooden pick inserted in center comes out clean. Cool the pans on wire racks for 20 minutes, and then gently turn out the loaves onto wire racks to cool completely.