Monday, November 15, 2010

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.
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.
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.
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..
Enjoy!! Pin It


  1. Mmmm, this looks fantastic and delicious!
    Lovely fall recipe, I'll have to try this soon.

  2. The bread looks amazing as usual. Its so nice that you create all these variations.

  3. Bread looks perfectly risen! Beautifully baked..

  4. Lovely looking bread and very very seasonal too :)

  5. A gorgeous looking and delicious bread!
    Well Champa, someone who makes the use is a smarter person than the one who tosses off :D

  6. Wow Champa!! Give anything and you will make a gorgeous bread out of it!! You are really something lady!! Dunno when I will come anywhere close to baking breads like u do:-)

  7. Bread looks good....for me if banana is going bad I'll use it in some sort of mufins/cupcakes instead of butter & for pumpkin puree I have never used it so....though I use pumkin.....

    by looking at the speed of your bread baking sometime I wonder where does all that bread goes...I mean U don't, eat by purposefully adding egg to it....but does your family eat all these breads happily...if they do I've to say u'r lucky DD is so clear about her bread choice...she eats only one kind...well actually two...hubby would eat but not everyday...

  8. Thanks everyone for taking time to leave a comment.
    It is kind of funny that you ask. I don't eat, but my older one loves bread with milk or bread with some nutella smeared. Since I use whole wheat flour and not a lot of fat, I don't mind her eating. But to be honest, most of the times I give it away to neighbors or colleagues. I even give away the baked goods to volunteering ladies at a thrift store. Yes, I spend a lot on ingredients which goes to others, but it gives me a lot of happiness. There, I have written an essay about my baking obsession.

  9. there u more good thing in your list U bake & donate...good job...and about the happiness....yes it's really a nice feeling when U cook/bake for too fall in that category...

  10. I have yet to make a yeasted pumpkin bread, but yours looks fantastic! I also love the addition of banana for a touch of sweetness and moisture. This would be great as a leftover-turkey sandwich bread :)

  11. Hi Champa, if I want to omit egg, how much sour cream/yogurt should I use? Thanks for the recipe :)

  12. Swapna, 1/4 cup should be perfect.


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