Cinnamon Pumpkin Banana Bread Recipe
A dense quick bread that is rather healthy for you. No butter in the batter. Perfect for a cool Autumn treat.
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15 ounces pumpkin puree
2 bananas , ripe, mashed
1 teaspoon vanilla extract
2 cups flour , whole wheat
1 cup quick oats
3/4 cup flax meal , ground flax seed
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
3/4 cup raisins (optional)
3/4 cup walnuts , chopped (optional)
Heat oven to 350° F.
Coat 2 standard loaf pans with cooking spray.
In a large mixing bowl, combine the pumpkin purée, bananas, vanilla extract and eggs.
Mix until smooth, scraping down the sides of the bowl as needed.
Add flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice blend.
Mix until thoroughly blended, about 30 seconds, stopping to scrape the sides of the bowl as needed.
Transfer the batter to the prepared loaf pans.
Bake for 30-32 minutes, or until a toothpick inserted at the center comes out clean.
Let cool before slicing.
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"Some liked, some didn't care for. That's why it gets only 3 stars. Very heavy bread! I did think you had to put some butter on it."
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