Hello mammas and foodies 💓
This last week I oven-baked one big pumpkin (the last one left from last year) and we served it just like that. Oven-baked, glazed with brown sugar and cinnamom. That's it.
But I remembered I have one recipe that has Pumpkin in it and didn't share it with you, until today. I must say that pumpkin, apple or banana bread are my favorites to bake in autumn. It's pure comfort food, and it's the best pair for a coffee or a tea. Not to mention they're easy to prep :)).
Anyways, I'm sure about the fact that I used this recipe for inspiration and I only made a few tiny changes to my nicely baked sweet loaf.
Here are the ingredients and then I'll write down what I did differently.
INGREDIENTS:
- 2 cups whole flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- one pinch of salt
- 2 tsp pumpkin pie spice
- 1 Tbsp cinnamon
- 1/2 cup olive oil (but you can use any vegetable oil)
- 1/2 cup brown sugar
- 7 eggs
- 2 medium bananas mashed
- 1 cup canned pumpkin puree
- 1/2 cup chopped walnuts (optional)
The swaps I made:
If you click on the original recipe link you'll see that all-purpose flour was used in this recipe. I felt baking this with whole flour and it was a really good choice, the loaf was still fluffy.
I did not have a pumpkin pie spice as the author used, but I had nutmeg and cloves.
The original recipe had 1/2 teaspoon Cinammon, but this is too little for me. I am a big cinnamon lover so I think I added actually 2 Tbsp. :)).
I usually use olive oil or coconut oil for making sweet bread, but it's your choice to use whatever oil you have in your pantry.
The eggs. In the original recipe it says 2 eggs but I added 7. I had too many eggs and plus, my mom makes this loaf always using a lot of eggs. I knew this loaf will still come fluffy enough, but with a lot more egg protein.
Also, in the original recipe it had another 1/2 cup sugar but I did not add this. I think it's too much sugar. The other 1/2 cup brown sugar will do.
I did not add walnuts to this loaf because I didn't have at the moment. However, I think that walnuts make any sweetbread better and even more delicious. So my advice would be to add them if you have these at hand.
Also, I didnt use a can of pumpkin puree. I made my own. 1000 times better than using canned pumpkin. 😒
How to make Pumpkin Puree ready to be used? Simple. put your pumpkin in the oven, baked it until it's nicely done. You can wait until it's warm and cold and then add it into a food processor and mix it roughly until you have a beautiful puree consistency.
Or the second method is to use a vertical blender. Easier than using a food processor.
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All right, here are the:
INSTRUCTIONS
Preheat oven to 170-180 °C, on ventilation mode.
Add baking paper into a loaf pan or simply use a rectangular tray, same as I did. I have 3 loaf pans in my kitchen but sometimes I prefer using this rectangular tray.
In a bowl, mix flour with baking powder, baking soda and salt.
In another bowl, whisk together the eggs, oil, sugar and cinnamon/pumpkin spices. Add the bananas and pumpik puree.
Add the flour on top and mix gently until the flour it's well incorporated but not over mix it.
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Bake it for 40-50 minutes or until you consider it's done. Here's how it looked before baking it in my oven.
And here's how it looks after removing it from the oven.
It's still airy and fluffy!
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I chose to post this recipe in my Healthy Happy Kids Community because even though it contains the baking powder and the baking soda or the brown sugar, the other ingredients are quite healthy and also, a sweet bread is just the solution to hide some foods your kids don't like to eat but you KNOW they need those.
For example: carrots, ground nuts, chia seeds, zucchini, spinach, pumpkin...or whatever.
As I mentioned earlier, olive oil and coconut oil are my go to baking oils, especially when baking for the little one. They are stable oils and they're healthy fats. I think AVocado oil is another good option. I'm not saying that you should only use these oils; you can use whatever you can and have available, but these good fats are rich in Omega 3.
The palm oil, canola, corn or sunflower oil are more rich in Omega 6, which is not the most optimal ratio for our bodies.
You can serve this Pumpkin and Banana Bread with sliced apples, a tea or a coffee. You can add it into your little one's backpack as a snack when going to school or kindergarden.
Sweetbreads in general are versatile and they're ready to be packed, easy to grab and eat wherever you are.
What about you? Do you enjoy a Banana or Pumpkin Bread Slice? Do you have a favorite? 😁💛
Have a lovely day,
missdeli 💛
Join my community here: Healthy Happy Kids
