I tried this bread a couple of weeks ago and loved it! Now that it is getting colder and rainy here in North Texas it’s the perfect time to sit inside your house and enjoy this bread while looking at the raindrops hit the surface of your pool 🙂
Here are some changes I made to the recipe:
Here’s the recipe!
Preheat oven to 350 degrees.
Lightly spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.
In a medium bowl place the banana & mash it with a fork. Add the pumpkin puree, oil, egg and egg whites and then beat with an electronic mixer on low speed until the ingredients are well combined.
Measure the oat flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon into a medium bowl and stir with a whisk to combine thoroughly. Add flour mixture to banana and pumpkin mixture and beat until just moist, but don’t over-mix- which will cause the bread to be “tough” in texture. Add a handful of raisins, if desired.
Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.
Serves 12
I’ll warn you, this delicious bread will NOT last long and has amazing flavor. It’s a bit crumbly.
Nutrition
Data: Calories 164 per slice, Fat 2g
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