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


8 comments:

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

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  2. Love this idea! I have been making a similar banana version in a cookie form from this blog: http://watching-what-i-eat.blogspot.com/2012/04/banana-oat-breakfast-cookies.html

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  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!

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  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!

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

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  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?

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    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!

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  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.

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