Power through your mornings with this nutrient-packed pumpkin banana breakfast bread from triathlete-chef Lentine Zahler.
- 1 cup unbleached white flour
- 1 cup spelt flour (or whole-wheat flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 cup puréed pumpkin (home roasted or canned)
- 1 ripe banana, mashed
- 1/2 cup unsweetened, canned coconut milk
- 1 tsp vanilla extract
- 6 T unsalted butter, softened
- 2/3 cup evaporated cane juice (cane sugar)
- 2 large eggs*
- 1 cup golden and red raisins
- 1 cup toasted pumpkin seeds
- Powdered sugar (optional)
*Can substitute 2 T ground flaxseed and 4 T warm water
- Preheat the oven to 325 degrees.
- Butter and flour a loaf pan (or line with parchment paper).
- Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl, and set aside.
- In a small bowl, combine the mashed banana with the pumpkin, vanilla and coconut milk, and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and evaporated cane juice on medium speed until it’s light and fluffy.
- Turn the machine speed to low and add one egg. Mix until completely incorporated, then add the second egg.
- Mix again until completely incorporated.
- Add half of the banana mixture to the mixer bowl and blend completely on a low speed.
- Then add half of the flour mixture and mix until combined. Repeat with the other half of the banana mixture and the other half of the flour.
- Remove the mixing bowl from the stand mixer and, with a spatula, gently fold in the raisins and pumpkin seeds.
- Pour the batter into the prepared pan, tapping the whole pan lightly on your work surface to make sure that it rests evenly, then bake for 60-75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
- Sprinkle the top of the bread with a light dusting of powdered sugar.
- Allow the loaf to stand in the pan for 10 minutes before removing.
Chef Lentine Zahler recommends this recipe for a filling breakfast or portable ride food, as it’s packed with potassium, healthy fats and protein.