You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf.
Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
In a large bowl, beat together the butter and sugar until combined, about 2 to 3 minutes. Then add the honey, stirring until smooth.
Add the eggs one at a time, stirring after each addition. Next add the pumpkin, banana, orange juice or water, and vanilla. Mix until thoroughly combined.
Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
Mix in the nuts.
Spoon the batter into the prepared pan. Sprinkle the top of the loaf with coarse white sparkling sugar. Allow the batter to rest for 15 minutes, uncovered.
Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
