GREEK YOGURT PUMPKIN BANANA BREAD

I'm so excited because I found another great quick bread to have to eat with my yogurt for breakfast each morning. This one is definitely a winner full of "good-for-ya" ingredients. I used whole wheat pastry flour for the all-purpose flour and it was fabulous. I also added dried cranberries and chopped walnuts.

I found the recipe somewhere from Amanda @ runningwithspoons.

GREEK YOGURT PUMPKIN BANANA BREAD

1-1/2        cups whole wheat pastry flour (can use all-purpose flour)
1              teaspoon baking powder
1/2           teaspoon baking soda
1              teaspoon ground cinnamon
1/2           teaspoon ground ginger
1/4           teaspoon ground nutmeg
1/2           teaspoon sea salt
2              large eggs, lightly beaten
1              medium ripe banana, mashed to equal 1/2 cup
1/2           cup pumpkin puree
1/2           cup plain Greek yogurt
1/4           cup maple syrup
1/4           cup brown sugar
1              teaspoon vanilla extract
1/2           cup dried cranberries
1/2           cup chopped walnuts

Preheat oven to 350 degrees F. Lightly spray a 9 x 5 - inch loaf pan OR an 8-1/2 x 4-1/2 - inch loaf pan. (I used the latter.)

In a large mixing bowl, combine the flour, baking powder, baking soda, spices, and salt with a wire whisk. Set aside.

Lightly beat the eggs in another mixing bowl.

Add mashed bananas, pumpkin, yogurt, maple syrup, brown sugar, and vanilla. Stir til well combined.

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon. Do not overmix

Fold in the dried cranberries

and then nuts.

Pour batter into the loaf pan and

bake for 60 minutes or until a toothpick comes out clean when inserted in the center of the bread. (I just pressed gently on the center of the bread to test doneness.)

Remove from oven and cool for about 10 minutes before removing from pan to finish cooling on wire rack.

Wrap or store in airtight container to stay moist.