A wholesome version of pumpkin-banana bread that can be made into muffins or bread loaves, or a combination of both.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl. Mix pumpkin puree, applesauce, eggs, and bananas together in another bowl. Add pumpkin mixture to the flour mixture, mixing until well blended. Pour batter evenly into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.
Per Serving: 96 calories; protein 2.8g; carbohydrates 21g; fat 0.8g; cholesterol 13.6mg; sodium 225.3mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.