Pumpkin Banana Spelt Bread
The inspiration for this recipe came from a blog called The Southern Lady Cooks. I love banana bread, but banana and pumpkin bread is out of this world delicious. I love spelt flour and use it sometimes in place of regular all-purpose flour. I place the loaves into a cold oven and find that the bread turns out more moist this way and doesn't have such a large crack down the middle.
Ingredients
12 serv.- organic white spelt flour↗3
cups
- baking soda↗2
teaspoons
- baking powder↗1⁄2
teaspoon
- kosher salt↗1
teaspoon
- ground ginger↗1
teaspoon
- cinnamon↗1 1⁄2
teaspoons
- allspice1⁄2
teaspoon
- nutmeg↗1⁄2
teaspoon
- melted organic shortening, cooled1
cup
- unrefined unbleached cane sugar↗1
cup
- organic dark brown sugar, packed↗1
cup
- eggs, lightly beaten↗4
4
- pumpkin puree↗1
(15 ounce) can
- bananas, well mashed↗2
2
- real buttermilk↗1⁄4
cup
Step-by-step instructions
- 1
In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
- 2
In another large bowl, add, melted shortening and both sugars and mix well.
- 3
Add eggs, then beat well until mixture is creamy.
- 4
Stir in pumpkin puree' and blend well to combine.
- 5
Add bananas, stir, then add in buttermilk and blend thoroughly.
- 6
Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
- 7
Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
- 8
Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.
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