Autumn Bread

It seems like everyone loves fall. I especially love fall cooking. Autumn harvests bring out the chef in me. Doesn’t it make you want to break out the cookbooks and try new recipes? I know I do! The cool weather spurs on the urge to put on pots of chili and soups of all kind. I love the flavors of fall, pumpkin, squashes, cranberries, orange, cinnamon, nutmeg…

One of my favorite fall-time recipes is this healthy, hearty, whole grain Autumn Bread.

My kids especially love to have hot tea and a slice of this yummy bread. It gives them lot of energy for their homeschool day and their little tummies stay full and happy.

Here is how to make it.

Preheat the oven to 350 degrees. Coat a loaf pan with nonstick spray or wipe a coat of oil inside to keep the bread from sticking. I really love this particular loaf pan. I like it so much I use it all  year round.. Its just so pretty and festive.

In a medium sized bowl combine:

1 1/2 cups whole wheat bread flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground clove

(or you could even skip the individual spices and substitute 2 tsp. pumpkin pie spice)

Mix well with a wire wisk.

In a blender mix:

1 egg

3-4 mashed banana (if you like a stronger banana flavor use 4)

3/4 c. sugar

1/4 c. coconut oil

Blend until light and fluffy. (about 1 minute)

Add the wet ingredients to the bowl of dry ingredients and stir with a rubber spatula until well combined.

To this add:

1/2 c. chopped pecans

1/2 c. dried cranberries

1/2 c. shredded coconut

1/4 c. flax seeds

Stir until just combined and pour into the prepared pan.

Bake for 55 minutes or until a toothpick comes out clean when tested.

This hearty bread is great for breakfast or even a snack and  tastes great with apple butter or pear butter.

I would love to hear what you think of this recipe.