Wholesome Banana Pumpkin Bread 香蕉南瓜面包

When I saw this in Jane's Corner I knew I got to do it.

I like banana bread, I like pumpkin bread, I have made both before but I never think of combining both.

The pumpkin used in this bread is grated; unlike my previous attempts normally mashed (cooked) pumpkin is used.

It is just like carrot cake, which grated raw carrot is used. And I think that the grated pumpkin looks very much like grated carrot. Don't you think so?

I added extra bananas and used less pumpkin. This explains why my bread looks more "wet" than Jane's one. Probably this is also the same reason why the bread tasted just like banana bread; there is no hint of pumpkin (at all).

Moreover, the grated pumpkin is not visible after baking. I guess it is due to the type of pumpkin used. Australia pumpkin is nuttier than local (Malaysia) pumpkin.

Recipe adapted from Jane's Corner - Pumpkin Banana Bread. Since I used more bananas than pumpkin, I decided to rename it as "Banana Pumpkin Bread".

Ingredients:
(A)
125g self-raising flour
75g wholemeal self-raising flour (I used wholemeal flour + ¼ tsp baking powder)
¼ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger (I omitted)
1 tsp ground nutmeg (I omitted)
¼ tsp ground allspice (I omitted)
¼ tsp salt
80g dark brown sugar
(B)
100ml olive oil
60ml low-fat natural yogurt (I replaced with buttermilk)
2 eggs
(C)
220g grated pumpkin (I used 170g only)
1 big ripe banana (mashed) (I used 4 medium bananas, about 270g)
(D)
40g chopped walnuts or pecans (pre-toasted)
Some rum-soaked raisins (optional)

Method:
1) Preheat oven to 180C. Grease and line a 14x22cm loaf tin.
2) In a large bowl, sift in flour and spice in (A). Add in sugar and salt, mix to combine.
3) In a medium bowl, add in (B) and whisk to combine. Then pour into the flour mixture, beat with electric mixer for 1 minute.
4) Stir in (C), beat for 30 seconds to combine.
5) Fold in (D).
6) Pour batter into prepared loaf tin, bake at 180C for about 50-60 minutes until cooked (I baked at 180C for first 10 mins and lower the temperature to 160C).
7) Remove from oven, stand in tin for 5-10 mins. Turn loaf onto a wire rack to cool before slicing to serve.