Easy Whole Grain Pumpkin-Banana Bread

kingarthurbaking.com

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8 tablespoons (113g) unsalted butter, softened

⅔ cup (142g) light brown sugar or dark brown sugar, packed

3 tablespoons (64g) honey

2 large eggs

1 cup (227g) pumpkin purée

1 cup (227g) bananas, mashed

2 tablespoons (28g) orange juice or water

1 teaspoon King Arthur Pure Vanilla Extract

1 ½ cups (170g) King Arthur White Whole Wheat Flour

¼ teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 teaspoon cinnamon

½ cup (57g) diced pecans, toasted

1 tablespoon coarse sparkling sugar, to sprinkle on top

note: Using a scant cup (213g) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce (425g) can of purée.

Directions at kingarthurbaking.com

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