What will you do when you have just one over ripe banana and 1/3 cup of pumpkin puree in the refrigerator? You probably are a very smart person and toss both of them out. I am not that fortunate. I had to make use of both of them in one dish and here comes the result.
Adapted from King Arthur Flour.
One Year back - Akki Rotti, Glazed Sugar Cookies.
Whole Wheat flour - 3 1/2 cups (Start with 3 cups and add the remaining only if necessary - Read Notes)
Vital Wheat gluten - 3 TBSP
Warm water - 1/4 cup
Warm milk - 1/3 cup
Brown Sugar - 1/4 cup packed
Oil - 1 TBSP
Egg - 1 large
Active dry yeast/instant yeast - 2 1/4 tsp
Salt - 1 tsp
Mashed Banana + Pumpkin puree - combined 3/4 cup
Cardamom - 5 pods powdered (optional)
Milk for brushing before baking (optional)
Butter or oil to brush the loaf after baking (optional)
To make the dough by hand, refer to the source given above or here or here.
Preheat the oven to 375 F (I did mine at 350 F since I was using a dark pan).
Original recipe used all purpose flour 3 1/4 cups but it took 3 1/2 cups of whole wheat flour with 3 TBSP of vital wheat gluten for me to get a nice dough. I could have used yogurt or sour cream in place of egg and make it egg less. I used the egg purposefully so that I won't eat the bread. I used cardamom, but you could use cinnamon, ginger, all spice and cloves or a combination of your favorite spice blend.
Coming to counting the calories..