I was provided with complimentary King Arthur products to facilitate this review.  The opinions in this post are 100% mine.  You can read my full disclosure policy here.

I just LOVE a good sweet bread, especially when it’s healthy.  I’ve been getting bananas super cheap at our local farmer’s  market and inevitably we don’t eat them all before they’re overripe.  So I had to figure out something to do with them to avoid throwing them out.  I made this delicious, HEALTHY, and nearly fat-free Pumpkin, Banana & Butterscotch Whole Wheat Bread that my family loved.

Whaddya mean, *nearly* fat free? Well the bread itself is whole wheat and completely fat free but then I did what anyone with a sweet tooth does and dumped a whole bag of butterscotch chips in there. You could easily omit these and keep it fat free, but….everything in moderation, right?!  This recipe uses no oil or butter and includes lots of fruit and fiber.  And it’s filling and delicious.  Definitely a keeper.  We ate it for breakfast and snacks in my house. Oh alright, and lunch too.  I made two large loaves but I think next time I might split this up into three smaller loaves in an attempt to make it last a little longer.

This was my first time using King Arthur Flour and I have to tell you, I’m converted.  One of my very favorite food bloggers swears by it and King Arthur was kind enough to sponsor my Blogger Recipe Challenge group so it was time for me to give it a whirl.  I found their 100% Whole Wheat Flour at my local store and grabbed that for this recipe to keep it as healthy as possible.  Sometimes you can’t beat the taste of regular, white flour (cookies!) but for this bread I was going for taste and health.

If you’ve always thought flour is just flour like me, you really have to try King Arthur. We all could taste the difference in this bread. It was so delicious, and the whole wheat version was filling, too, without tasting cardboard-like which some whole wheat products do.  In the past week or so we’ve used it to make whole wheat pancakes a couple of times and they’re a big hit with the whole family, especially with some blueberries thrown it!  If you want some drool-worthy recipes check out the recipes on their site and be sure to follow on Pinterest. So  many amazing ideas!

You can see it was a hit with everyone…even that lucky dog of mine!     😉

Enjoy!

(Almost!) Fat-Free Pumpkin, Banana and Butterscotch Whole Wheat Bread With King Arthur Flour

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(Almost!) Fat-Free Pumpkin, Banana and Butterscotch Whole Wheat Bread

Ingredients

• 4 cups of King Arthur Whole Wheat Flour
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• 2 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 1 teaspoon of ginger
• 1 teaspoon of ground cloves
• 1 teaspoon of salt
• 1 14oz. can of canned pumpkin (just pumpkin, not pumpkin pie filling)
• 3 ripe bananas
• 1 6oz. container of Chobani Vanilla Yogurt
• 1/2 cup applesauce
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 4 eggs
• 1 11oz. bag of butterscotch chips (optional, but so good!)

Instructions

Preheat oven to 350 degrees Fahrenheit.

Grease and flour two large loaf pans (or split it into three smaller ones).

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, ground cloves, and salt. Stir well with a whisk or fork to combine. Set aside.

In your stand mixer combine the pumpkin, bananas, yogurt, and applesauce. Mix until combined and the bananas have broken down Add the white and brown sugars and mix to combine. Add the eggs, two at a time, and mix until incorporated.

Add the dry ingredients to the wet ingredients a little at a time. Add about a third of the dry ingredients, mix. Repeat twice until you have it all combined. Remove the bowl from the mixer stand and dump the bag of butterscotch chips in, if you're using them. This is the only ingredient with any fat in this recipe, but... I'm a big fan, I must say! Stir by hand. If you mix these with the mixer they'll get all broken up.

Bake in the oven for 40-60 minutes. My loaves took about 45 minutes. The tops started to brown and though the inside wasn't 100 percent set, it did firm up after I pulled it out of the oven. They continue to cook outside of the oven so keep that in mind so you don't burn the outsides.

Allow to cool for about 10 minutes and then run a knife around the outside of the loaf pan to loose the bread and flip it out onto a cooling rack to cool completely before eating.

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I am participating in the Meatless May Challenge this month with a group of other bloggers.  We’ll each be posting 10 recipes in the month of May made without meat!