THANK GOODNESS this easy, easy fruit bread recipe makes two loaves! We ate right through the first Banana Pumpkin Bread loaf in a matter of minutes. I kid you not.
This recipe makes the moistest pumpkin bread I’ve ever eaten. You know how some pumpkin breads need some type of frosting to help you choke them down? Well, not this one. And, I was really happy knowing this recipe leaned toward the healthy side of life, too. It made it easier to eat for breakfast. ;D
HERE’S ALL IT TAKES for 2 LOAVES
- 1 cup applesauce
- 1 1/2 cups sugar
- 1/2 cup dark brown sugar
- 1 ripe bananas, peeled and mashed (1 cupful)
- 1 1/2 cups canned pumpkin
- 4 tablespoons ground flaxseed
- 3/4 cup water
- 3 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon baking soda
- 1/2 cup golden raisins
- 2 cups pecans, coarsely chopped (if you’re in the mood)
Heat the oven to 350°F. Butter two 8- by 4- by 2-inch loaf pans.
Using an electric mixer to beat the applesauce, sugars, mashed banana, pumpkin, ground flaxseed, and water until well blended.
Sift all the dry ingredients, except the raisins and pecans, together in a separate bowl. Add the dry ingredients to the wet mix. Stir just long enough until all the dry ingredients are absorbed. Stir in the raisins and pecans, now.
Divide the batter evenly between the two pans. BAKE for 50 to 60 minutes, or until a toothpick or knife is inserted in the middle and comes out clean. The top should be golden brown and cracked. Cool on a rack for 10 minutes before attempting to remove it from the pan. Cool completely before slicing.
Serve right away or double wrap in plastic wrap and store in the freezer for up to 3 months, if you can control yourself that long.