Whole Wheat Banana Pumpkin Bread

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.
Ingredients:
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)

Method:
To make the dough by hand, refer to the source given above or here or here.

I placed all the ingredients in the bread machine and selected dough cycle. When the cycle is complete, remove the dough, shape into a loaf. Place in a greased 10 X 5 pan (you could use 9 X 5 pan, but the loaf will be fat and if you are baking in the toaster oven, might touch the roof). Cover with a greased aluminum foil and let rise for about 45 minutes to an hour.
Preheat the oven to 375 F (I did mine at 350 F since I was using a dark pan).

Brush the loaf with milk and bake for 30 minutes. Rotate the pan half way through for even baking/browning. If you feel the bread is browning too fast, tent loosely with an aluminum foil. Bread is done when the color is golden brown all over and sounds hollow when the bottom is tapped. Remove from the pan and cool on the wire rack. Slice when completely cool. This is great to make french toast or to make sandwiches with jam/nutella/peanut butter.

This loaf is on its way to yeastspotting.

Notes:
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..

 

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