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.

Raisin Walnut Pumpkin Bread 葡萄干核桃南瓜面包

不要被食谱里长长的材料吓到，其实这是个做法简单的quick bread。单单看材料的组合就是我喜欢的东西，难怪面包出炉后一个下午就被吃掉了一半，除了一片是D吃的，其他的都进了我的肚子。

面包还是热呼呼时我就迫不及待切片拍照了，热热的面包软软湿湿的，下次还是要等到冷却后才切片。这面包吃进口里是满满的南瓜和恰到好处的肉桂味，吃到葡萄干时带有点酸味，咬到核桃时口感又更添丰富。我觉得像这样的东西不是很能迎合大众的口味，但是这肯定是my cup of tea。配上一杯热茶就是绝佳的早餐或下午茶点心了。

Ingredients:
(A)
90g butter
130g sugar
¼ tsp salt
(B)
2 eggs (grade A)
(C)
220g pumpkin flesh (steamed and smashed while it is hot)
1 tsp vanilla extract
(D) – mix well and sift
240g plain flour
1 tsp ground cinnamon powder
1 tsp baking powder
¼ tsp baking soda
(E)
125ml plain yogurt
(F)

60g raisins (pre-soaked in water, drained and coated with some flour)
60g chopped walnut (pre-roasted)
80g pumpkin flesh (cut into small cubes) (optional)

Method:
1) Beat (A) till pale and creamy.
2) Add (B) one at a time, mix well before next addition.
3) Add (C), mix well.
4) Fold in 1/3 of (D) alternate with 1/2 of (E), repeat till all ingredients are finished, mix well before each addition.
5) Fold in (F) in a few times.
6) Pour the batter into a lined 9"x14" loaf pan, bake in preheated oven at 180C for about 45-50 mins or till a skewer inserted and comes out clean.

Note:
1) The loaf pan I used was black colour type, I reduced the oven temp to 165C after baking for about 20mins as I worried that the side would be over baked if I maintained at 180C. In total I baked for 45 mins.
2) I find that the bread is slightly dense and wet (moist). If you do not like this kind of texture, reduce the amount of pumpkin flesh and omit the pumpkin cubes in (F).
3) The cinnamon in this bread is quite mild, increase the amount if you prefer stronger cinnamon taste but to me it is just nice.

4) Variation - replace raisins with other dried fruits such as dried cranberry.