PUMPKIN BANANA BREAD WITH APPLES

Pumpkin Banana Bread with Apples – perfect recipe for the Fall season and the holidays. This is a low-fat recipe with only 2 oz of butter (4 tablespoons) used to make a whole loaf ( 9×5 inch loaf pan), the rest of the butter is replaced with pumpkin puree, mashed bananas, and Greek yogurt.

This is one of my favorite dessert and breakfast recipes to make in the Fall and in the Winter.  This PUMPKIN banana bread is stuffed with apple chunks, flavored with cinnamon and vanilla, and baked to perfection, with a gorgeous top crust!  This recipe rivals my other Fall favorite: Banana Apple Bread with Caramel Sauce and Pecans.

INGREDIENTS

• 2 oz unsalted butter (4 tablespoons butter), very soft, room temperature
• 1 cup white sugar
• 2 eggs
• 2 bananas , very ripe, mashed
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour , sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 cups apples , sliced into chunks

INSTRUCTIONS

1. Preheat oven to 350 Fahrenheit. 
2. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
3. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
4. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
5. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
6. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
7. Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. 
8. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
9. Note: I have also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.

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