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Pumpkin Banana Indecisive Chocolate Bread

July 18, 2017

 

It started with an excessive sale on pumpkin puree at the local Giant grocery store that set me off on a path to find all sorts of different ways to used this new $0.79 can of bright orange stuff.

 

My grandmother was always an amazing cook. One of the skills I picked up from her was quick bread making. I have so many recipes from years of working with her. I have modified them for ease of use by others. 

 

This particular bread is a little heavier density wise, but it's really yummy and doesn't have a lot of the extra fat and oils that a typical banana bread has.

 

 

Stuff I used:

50+ year old Kitchen-aid Mixer (cherry red)

5" x 8" bread pan (because we have small versions of normal sheets)

Rubber scraper

Whisk attachment (recently purchased, and this one hopefully contains no lead)

 

These are the ingredients:

2 cups sifted Unbleached White Flour (King Arthur is my go to)*

Baking Soda

Aluminum Free Baking Powder

Salt with iodine (most people try to avoid it - but I have thyroid issues)

3 tsp "Pumpkin Pie" Spice OR 1 tsp each: cinnamon, pumpkin pie spice, ground ginger

1 individual package of "Stevia in the raw"

 

Pumpkin puree

4 Over-ripped Banana (This time I used 4, sometimes it's five depending on size)

Agave nectar

 

About a 1/2 cup of Chocolate Chips

 

 

 

 

 

This is how I made it:

1) Set up the stove to pre-heat the oven at 350 degrees and grease your bread pan. Set pan aside.

2) Take your kitchen-aide mixing bowl and combine all dry ingredients of flour through stevia with whisk attachment.

3)  Mashed over-ripe bananas with a fork until they are soupy and almost no chunks in the second mixing bowl.

3) Add the rest of the wet ingredients and fold around with a rubber scrapper.

4) Add wet ingredients to dry and mix with the whisk attachment.

 

At this point if you decide to dump all the wet ingredients in and just let it run for a minute, you are good to go. It is a normal bread batter texture, if it's not something went wrong.

 

But what about the chocolate chips? 

 

I forgot to add them to the batter when I made this batch, but normally at this point you would fold in the chocolate chips. If you're like me and fill the pan before you added the chocolate, just add them to the top and smoosh down a little. Adding chocolate to the top makes it look more appealing to be honest.

 

5) Pour the batter into the greased bread pan that we say aside

6) At this point the oven should be ready to go. Slide the bread into the center rack and cook for 30 minutes. It's a quick bread, so looking for the normal signs.

 

After your alarm inevitably goes off, don't panic the bread is okay. Make sure it gets the closed door heat for at least 30 minutes.

 

7) After cooking for 30 minutes, turn off the oven. Before opening the door to have a glance, the bread should be pretty done. Instead of opening the door, just wait and let it sit for about 10 minutes. 

 

We want the bread to cook all the way through!

 

After the 10 minutes are over, pull it out and cut it up.

 

I always leave my quick breads over night and have them ready in the morning. I am always partial to what it tastes like.

 

 

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