Pumpkin/Banana/Date/Carrot Bread/Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 cups wheat bran1 cup oatmeal (dry)1.25 cups nonfat milk1 can (15 oz) pumpkin1.5 cups shredded carrots3 bananas (approx 2-2.5 cups) mashed2 tsp vanilla2 tsp baking soda2 tsp baking powder1/2 tsp salt3 Tbsp cinnamon1 cup brown sugar2 cups whole wheat flour1 cup chopped dates
Preheat oven to 350 F. Spray PAM (or similar) in two bread pans.
Combine wheat bran, oatmeal and milk and allow to soak. When all milk is absorbed, add pumpkin and carrots.
In separate bowl combine mashed bananas and vanilla.
In separate bowl combine remaining dry ingredients. Make a well and add bran/milk/pumpkin mixture and banana mixture. Add in dates. Mix until moistened - do not over mix.
Bake in oven for approximately 45 minutes or until toothpick comes out clean. After removing from oven, allow to cool for 10 minutes before taking the bread out and placing them on a wire rack to cool.
If baking muffins, baking time will be less.
Makes 16 good-sized pieces. You can make these smaller, if desired.
Combine wheat bran, oatmeal and milk and allow to soak. When all milk is absorbed, add pumpkin and carrots.
In separate bowl combine mashed bananas and vanilla.
In separate bowl combine remaining dry ingredients. Make a well and add bran/milk/pumpkin mixture and banana mixture. Add in dates. Mix until moistened - do not over mix.
Bake in oven for approximately 45 minutes or until toothpick comes out clean. After removing from oven, allow to cool for 10 minutes before taking the bread out and placing them on a wire rack to cool.
If baking muffins, baking time will be less.
Makes 16 good-sized pieces. You can make these smaller, if desired.
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 1.3 g
- Cholesterol: 0.4 mg
- Sodium: 316.0 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 8.1 g
- Protein: 5.2 g
Member Reviews