I knew I wanted bread this week but I couldn’t make up my mind on the flavor. I thought about pumpkin banana bread but then I thought about apple cake. I mentioned it to the girls and they encouraged me to make two different breads but that thought exhausted me. The result of my cravings and the girls’ suggestion is my banana pumpkin apple zucchini bread.
You are scratching your head right now and thinking why so many flavors, Shelly. If you haven’t tried this, put it on your immediate to-do list. It tastes like zucchini bread with a hint of pumpkin. The chunks of apple are a sweet surprise; They give this bread more texture.
It simply doesn’t get any more fall than this yummy, yet wholesome bread. You can feel good about eating this as I substituted half of the usual amount of the butter with mashed bananas and Greek yogurt. Plus, it’s packed with yummy fruits and a veggie. Have a slice for breakfast with a cup of coffee or tea, an afternoon snack, or with homemade whipped cream for dessert.
- 4 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 2 very ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/2 cup pumpkin puree
- 1 heaping teaspoon vanilla extract
- 2 cups bread flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 apples, chopped
- 1 zucchini, shredded
- 1/2 cup pecans, chopped (totally optional)
- Preheat oven to 350, In a medium bowl, beat butter and sugar on high speed for 1 minute until well-combined.
- Add 2 eggs to the butter-sugar mixture and continue beating for another minute until creamy.
- Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter mixture, and continue beating for about a minute.
- In a separate medium bowl, combine sifted flour, baking powder, baking soda and pumpkin spice. Mix until well combined.
- Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. It’s ok if there are lumps.
- Fold in the apples, zucchini, and pecans (if using).
- Oil a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper. Pour the batter in the pan. Bake for 1 hour. Remove from pan after 10 minutes. Place on a wire rack to cool. Enjoy!
* I didn’t add pecans in the bread. I had leftover batter and added the pecans to that portion and made 6 muffins. Yummy!