Polly’s Applesauce, Pumpkin and Banana Quick Bread



Photography by Paulette Motzko, PLM Studios, Copyright April 2016







Yesterday when I was baking homemade whole wheat bread I saw on the back of the King Arthur flour bag this recipe for a moist spicy quick bread that uses pumpkin and bananas.

I took a picture of it. That way I wouldn’t have to cut a stupid piece of paper out and deal with a scrap of paper sitting around cluttering things up-and wondering where that scrap of paper went!

So today, after saving the photo file and looking at the recipe in more detail, I noticed that it contains two really wonderful moist ingredients which are the bananas and the pumpkin.

I also saw the ratio of oil and I knew that I didn’t want to put in a half cup of oil when the flour ratio was only one and a half cups of flour.

So after reading some articles on how to substitute applesauce for the fat on Musselman’s Applesauce website and on Livestrong.com, instead of substituting the one to one ratio which Musselman’s suggested, I thought it would be better for the texture of the bread to substitute half.

In my version there’s going to be one fourth cup of canola oil and 1/4 cup applesauce equalling the 1/2 total fat in the recipe.

This moist quick bread will have three different kinds of purees coming from -pumpkin, another from applesauce, and another coming from bananas.

I happen to have all those things around my house and this will use them all up!

My version will have half the fat of the original recipe, but it will have some canola oil in it-1/4 cup verses 1/2. The applesauce steps up to fill in the other 1/4 cup.

Tune in later when the final recipe and photos are posted.

I have to earn a living too guys and gals and these blog posts take a huge amount of TIME and tender loving care.

1/3 cup brown sugar

1/4 cup is unsweetened applesauce and canola oil

1 cup pumpkin and 1 cup banana mashed

One and a half cups of either all purpose flour or whole wheat flour I used a hundred percent whole wheat

One teaspoon pure vanilla

2 tablespoons honey

1/4 teaspoon baking powder

3/4 teaspoon salt

2 tablespoons soy milk or milk or evaporated milk

One teaspoon baking soda and ground cinnamon

Mix all together until blended and bake in cupcake pans for about 20 minutes or until done at 350 degrees. This recipe makes exactly one dozen when you scoop out the batter with a stainless steel ice cream scoop.

Paulette Motzko
April 10th, 2016 8:22 a.m.
Recipe finished April 12th, 2016 10:47 a.m.