Sunday, October 28, 2012

Pumpkin Power Bread

This recipe was born out of breakfast necessity. Breakfast is always on the go in our house and I was looking for a healthy, portable option. This Pumpkin Power Bread satisfies both requirements. It is filling, delicious, and perfect for fall.

Pumpkin Power Bread
1 ripe banana, mashed
1/2c unsweetened applesauce
1  15 oz can of pumpkin
2 eggs
1 tbsp honey
1 tsp vanilla extract
1/2c whole wheat flour
1/2c old-fashioned rolled oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2c raisins

Step 1:  Preheat your oven to 350F. Mash the banana with a fork until you achieve a semi-smooth texture. 

 Step 2: Add the applesauce and pumpkin and stir until incorporated.

 Step 3: Add the eggs, honey, and vanilla. Stir until incorporated.

Step 4: Find your super cute whole wheat flour container, and add a 1/2c of flour to the wet ingredients. 

Step 4. Add the oats, baking soda, cinnamon, and nutmeg. Stir until incorporated.

Step 6: Add the 1/2 cup of raisins.

Hello lovelies :)

Step 7: Grease the baking pan of your choice with coconut oil. Add the batter and spread into an even layer. * I have used a 8 x 10, 9 x 11, and a loaf pan for this recipe. 

Step 8: Bake the Pumpkin Power Bread at 350F until edges become golden brown and the middle of the pan has set up. (Appx. 30-35 minutes). *Please note that you will need to adjust the baking time depending on the pan you use (ex. traditional loaf pan).

This bread is great as is, or with a dab of butter or an extra touch of honey. 

Wrap it up and it is ready for a delicious and healthy breakfast or snack on the go. :)

Enjoy this fall recipe Dabblers, just in time for Halloween. Feel free to switch things up - I have subbed maple syrup for the honey and that was delicious. If you are looking for a sweeter treat, swap the raisins out for chocolate chips. 

Thanks for visiting, 

-The Delicious Dabbler


  1. Yummy!!!! What a nice little present to take to work. Save the leftovers for me!!!

  2. Love this idea! I have been making a similar banana version in a cookie form from this blog:

  3. Thanks Jenn! That recipe looks great :) I will have to try it out...I like the look of some of the other variations as well- especially the banana chocolate!

  4. Oh holy buckets, how I have loved this dish! Thank you! :) I am sugar free and love to bake as well, so this has been perfect! I add cranberries and as many nuts and goodies as I have in my house and it works out very nicely. Thanks again!

    1. Thanks for your feedback! I am glad you enjoyed the recipe. Adding cranberries and nuts sounds amazing :)

  5. I just baked this bread for one hour in a bread pan. It's very soft almost like a pie. Is it suppose to be that soft?

    1. Hi Maria, thanks for your comment. This bread is definitely moist and dense, but I haven't every achieved a pie-like consistency. You might try adding 1/4c of flour and oats to your batter. I also like to bake this in a square pan to reduce the baking time. Hopefully the photos above are helpful!

  6. My bread never baked properly as well. Followed the instructions and it was still gooey after about an hour and 20 min in he oven.