Pumpkin Banana Bread

by Gavan on November 4, 2008

Pumpkin Banana Bread

Do you still have left over pumpkin puree like we do? Who knew you could get so much out of one pumpkin! When I first started out I used to do a lot of bread making in the kitchen I worked in. Since then I haven’t really baked that much but when I decided to do a bunch of pumpkin recipes I knew I wanted to do a bread recipe. Problem was, I didn’t have any on hand but when in doubt, hit the internet right? There are a lot of different pumpkin recipes out there but this one from About.com sounded good and easy to do and as it turns out, it tasted great. Best of all it’s also a low-fat healthy version, which I even made a tad healthier by changing one ingredient, Xylitol for sugar.
NOTE: I have recently started using another brand of Xylitol, Xylo-Sweet, which has zero after taste.

Xylitol Nutrition Facts

Emerald Forest is the brand I used

Emerald Forest is the brand I used

I like to use Agave and/or honey as much as possible for sweetening but for baking using dry ingredients, these don’t work as well. Xylitol (pronounced ‘zi letol’) probably sounds strange but it’s a great sugar alternative and a far healthier option not only in baking but for everyday use. It’s a low-carb, low-calorie, low-glycemic sugar that is metabolized independently of insulin and is safe for diabetics. Wikipedia has great information if you want to know more.

1 mashed ripe banana
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
2 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup sugar (healthy sugar substitute – xylitol)
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tsp. cinnamon


Preheat oven to 350°F. Prepare a loaf pan by spraying with oil and lining with parchment paper.
Place mashed banana, pumpkin puree, canola oil, egg and egg whites in a mixing bowl. Mix by hand or with an electric mixer until combined.

Making Pumpkin Bread

Place all remaining ingredients in another bowl and whisk together. On medium low speed on mixer, add flour mixture to wet ingredients until thoroughly combined. Do not over beat the batter, just enough to mix together.

Pour batter into prepared loaf pan and bake for about 1 hour. To check doneness, pierce with a toothpick and if it comes out clean you’re good to go.
The whole house will smell fantastic when this bread is in the oven and is a great dish to add to any Thanksgiving or holiday menu.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 4 comments… read them below or add one }

Nazarina A November 6, 2008 at 7:38 am

Hi Irishman,
This pumpkin delight sounds and looks scrumptious! I love agave and use Xylitol too. Some say it is a bit pricey, I say never put a price on one’s food! LOL!

admin November 6, 2008 at 4:41 pm

You’re right about the price. It’s a little more expensive but as you say you have to pay for quality and your health.

meg wolff November 7, 2008 at 6:53 am

This looks great. I may try subbing rice syrup or half rice & half maple syrup. And applesauce for the banana since Maine is much colder that Calif.! We do have lots of pumpkins! For vegans, did you know this can be made w/o eggs and a little more baking soda? I’m sure you must as it looks like you do a variety of cooking styles. If I was in CA I’d definitely you to cater MY party!!

Gavan, when you post your name does not link back to your site. Did you know that?

meg wolff November 7, 2008 at 12:01 pm

Hi Gavan,
It’s working! 🙂

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