Recipe of the Month: Banana Sweet Potato Pumpkin Bread

Recipe recommended by GRP Runner Natalie Cizmas

This recipe is high in fiber and immune-boosting properties - perfect for the coming winter months. Serve with cranberry sauce as a tasty treat this holiday season!

Ingredients

• 1 and 1/2 c white whole wheat flour or oat flour (regular whole wheat will be fine but will give a denser quality to the bread)

• 1/2 c oat bran

• 1 T (generous) baking soda

• 3/4 t salt

• 1 generous t pumpkin pie spice (can use combination of cinnamon and nutmeg)

• 3 t chia seeds soaked in 3 t water for 10-15 minutes (or 1 regular egg will work)

• 1 c milk

• 1 1/2 t vanilla

• 1/3 c olive oil (canola oil, vegetable oil, or applesauce)

• 3/4 t apple cider vinegar (or lemon juice)

• 1/2 c maple syrup (honey, brown sugar, sugar)

• 1/2 c ripe banana (about 1 medium banana)

• 1/2 c unsweetened canned pumpkin (if pumpkin is watery add 1/4 to 1/2 c more)

• 1/2 c mashed cooked sweet potato (can use canned sweet potato)

Instructions

1. Preheat oven to 420 degrees.

2. Mix all of your dry ingredients so they are thoroughly combined.

3. Mix all of the wet ingredients together. Make sure the pumpkin, sweet potato, and banana are combined.

4. Pour the wet mix into the dry and combine by folding together. Do not over mix.

5. Pour into a greased bread pan and bake at 420 degrees for 20 minutes. Then turn down to 400 degrees for 20 minutes. Depending on your oven you could potentially need another 10 minutes, but check after 40 minutes with a toothpick.

6. Cool for 30 minutes before removing from pan. The longer it cools the more solid the bread will become. Enjoy warm or cold.

Recipe Adapted from Your Kids Table