Cinnamon Pumpkin Banana Bread |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 5 |
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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. 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:
1. Preheat oven to 350 degrees.
2. Coat 2 standard loaf pans with cooking spray.
3. In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
4. Process until smooth, scraping down the sides as needed.
5. Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
6. Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
7. Transfer the batter to the prepared loaf pans.
8. Bake for 45-50 minutes.
9. Upon removal from pans, let cool completely before slicing.
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