An Excellent Loaf of Banana Pumpkin Nut Bread

These wholesome loaves of Banana Pumpkin Nut Bread are made with a measure of whole wheat flour, warmed with autumn spices, and sweetened with honey. The rich color and flavorful aroma make them an irresistible autumn treat.

What is the First Sign of an Off Day?

Today the first sign was an egg. After I finished mixing the batter for my banana pumpkin loaves, an autumn version of my favorite banana bread recipe, I poured it into the pans. Carefully, I split a banana and arranged it on top of the batter, dotted the centers with chocolate chips and then slid the loaves into the oven. Next I began to clean up the kitchen. It was then that I picked up the carton of eggs and asked myself, “Why does the carton contain as many eggs now as before I started?”

Palm to forehead. “I forgot the egg!”

Quickly I grabbed the pans from the oven, removed the banana and chocolate chips, scooped out the batter and put it back in the mixing bowl. Finally, I added the egg and stirred it in.

“Was that the right thing to do?” I wondered. The last instruction for mixing a quick bread usually reads, “Stir just until combined.” This batter had been stirred, then transferred, then transferred again, and now stirred some more. A few moments before I thought adding the forgotten egg seemed like a better idea than baking the loaves without it. Now I wasn’t so sure. Nonetheless, I rearranged the top of the loaves and, again, I slid them into the oven.

And the Second?

Then I went back to cleaning the kitchen. Things were starting to look pretty good before I realized I hadn’t set the timer. How long had the bread been in the oven? I couldn’t remember. I took a quick look in the oven and made a guess. I’d check the loaves in thirty minutes.

After thirty minutes I began to watch the bread through my oven door. I felt like a participant on that British baking show. Was it brown enough? Would it be a good bake? Fortunately it looked like the batter was rising and the top of the loaves were pretty. As I watched the top continued to rise. The chocolate chips grew dark and softly delicious. The split banana on the top began to ooze it’s sweet stickiness down the side of the bread.

When the top began to brown I did the touch test. The top sprang back when lightly prodded. When I tried the toothpick test, it came out clean. Things were looking up again as I removed my loaves from the oven.

What Happens When You Drop Your iPhone on the Plate While Taking a Picture of Banana Pumpkin Bread?

After my Banana Pumpkin Nut Bread was cool I sliced into it. It actually looked good. It did not seem to have suffered from the late addition of the egg. It appeared to have risen well and the fragrance was appealing. The color was rich, the crumb looked right and the aroma suggested fall.

I began to take pictures. I took several of the loaf on a serving plate while I tried to capture the curve and character of that lovely sticky sweet banana on top. Next I sliced the loaf and took a few photos of a plated slice of Banana Pumpkin Nut Bread. I found a cute orange napkin to set beside the plate and adjusted the angle of the slice to the light coming from the window. My phone was already a little sticky and likely had some chocolate on the screen. As I held it up for an overhead shot it slipped from my hand and crash-landed on the plate below.

Sigh! Some days I let baking become more stressfulI than it needs to be. If you have followed this blog for a long time you may remember this has happened before. There was a time when I couldn’t make a decent pie crust to save my life. On the way to learning, let’s just say some things got broken in the process. A decade later there are times when I wonder if I’ve learned anything at all.

Then I Count My Blessings

But, then again, I know that I have. So my tableware took a hit. It happens. Luckily my iPhone was fine. I cleaned up the broken bits of my saucer and tossed them in the trash along with the slice of bread involved. Then I looked around. Thankfully I had moved the cut loaf of Banana Pumpkin Bread to the kitchen counter before I tried to capture the slice in a photo. The loaf was not in the debris field from the broken plate. Nothing else was in harm’s way.

That was great news. I cut another slice from the loaf and toasted it. Then I put it on another plate and grabbed a cup of coffee before I sat down for a taste test. Taking a bite I was even more thankful for the loaf that remained. Despite the drama the bread was delicious! The ginger and nutmeg not only smelled fantastic but blended well with the earthy taste of pumpkin and the sweet flavor of banana. The bread was moist, but not stodgy. The banana on top gave the slice an extra pop of flavor and the sliver of chocolate from the chocolate chips was a welcome bonus.

Altogether this is an excellent loaf. Made with a measure of whole wheat flour and sweetened with honey, this loaf is not only wholesome and full of flavor but today it even proved to possess a plucky perseverance. I know I’ll be baking this recipe again. Meanwhile, if you try it, let me know how it fares in the environment of your kitchen.