Wednesday, 19 October 2016

Plantain and Pumpkin Quick Bread

I should call this 2Ps Quick Bread! Many recipes for Pumpkin bread have far more sugar than I have used. You will see that I have used very little sugar in the recipe as I relied more on the sweetness of the Plantain, Pumpkin, and dried fruit to sweeten it. I added a touch of Maple Syrup because that was what I had on hand but honey or golden syrup could also be used. This is a very fiber rich bread due to the oatmeal, flax meal and shredded coconut. I tend to cut thick slices, then cut those in half. I ended up with 22 pieces that go well with cheese or your favorite jam or jelly. Don't be in a hurry to eat it on the first day. It gets even more moist and flavorful the next day!


1 cup bread flour
½ cup Flax meal
½ cup oatmeal or ground oats
1/3 cup sweetened, dry or grated coconut (freshly grated is best and there is no need to sweeten that)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground coriander
½ teaspoon allspice
1 teaspoon freshly grated ginger
Zest of small orange
Juice of one lime
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1 tablespoon Golden Syrup OR Honey OR Maple Syrup
1/2 cup vegetable oil
¼ cup Greek yogurt
2 large eggs
1 teaspoon vanilla extract
3/4 cups grated fresh pumpkin (use fine holes on grater)
3/4 cups grated ripe plantain (use fine holes on grater)
½ cup dried fruit of your choice (I use dates but any combination may be used)
¼ cup water


1.      Set oven to 325 degrees Fahrenheit
2.      Line the bottom of a 9 inch by 5 inch loaf pan. Grease and flour the sides
3.      Mix dry ingredients, and dry spices (including salt) together
4.      Grate the pumpkin and plantain. Add the grated ginger, lime juice and orange zest to this
5.      Bring the water to a boil and pour over the chopped dried fruit. Allow them to soak in the water.
6.      Beat (whisk) the eggs, sugar, oil, yogurt and vanilla until light brown in color, and thickens slightly
7.      Add the grated plantain and pumpkin mixture to this, then add the dried fruit that has been soaking
8.      Add the flour mixture all at once to the wet ingredients and mix until just moistened, and batter comes together.
9.      Pour into loaf pan and bake for 60-75 minutes or until a cake tester inserted in the middle of the loaf comes out clean. Cool in loaf pan on a rack for 10-15 minutes before turning out the bread. Cool the loaf on a rack. Cut in slices when completely cool.