Cinnamon Pumpkin Banana Bread

From: Katzen

On Nov 9, 2009

This loaf is healthy, as well as delicious! If you're looking for a good for you treat to pop into lunches, this is it. It's got a denser crumb than what I'm used to in a quick bread, due to the good for you whole wheat flour, oatmeal, flax seed meal, and lack of any sort of oil (wow!) I also found that making two loaves made for two short loaves - so when making it a second time, I made it as one loaf, which worked well, just took longer to bake. I added a cup of walnuts, per the other reviewer's suggestions - and I'm glad I did - it was a great touch. An intriguing recipe - and one I'll make again. Made for Holiday Tag.

From: Prose

On Sep 30, 2009

Mmmmm....my first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.

From: smellyvegetarian

On Sep 12, 2009

Yum, this made for a terrific breakfast! I agree with mikekey that this is a great way to get flax seed while indulging in a sweet treat . My crew was in a hurry to get breakfast this morning, so I halved the recipe and made 12 muffins instead of a loaf (baked 22 minutes). I did cut out a bit of the sugar based on personal taste, but otherwise made as written. DH and I agree that walnuts are a great idea; I should have listened to the other reviewers LOL. Thanks for posting, CoffeeB! Made for Veg*n Swap 14, for our lovely VIP chef!

From: Mia #3

On Jul 28, 2009

Hello from Portugal, what a great receipe you have here, and very healthy indeed, and also very easy to make. I followed your receipe just the way you have it here, for the exception of the canned pumkin, I used my own as I always have it handy in the freezer. I also added in some walnuts and raisin as I love them in breads ( about 1/2 cup of each). It turned out just lovely, I served it for an aternoon lunch and it was perfect!!! My friend really enjoyed it and even asked for the receipe. Thank you so much for sharing this lovely receipe..