Easy Wholegrain Pumpkin Banana Bread

    This recipe is simple and and easy to follow.
    Moist, 100% whole wheat bread combining two flavours in one tasty loaf.

I used a large loaf pan resulting thin layer, this way I can slice them in square cubes instead of the usual bread loaf look. 

      From:  King Arthur Flour
    Ingredients

    1/2 cup ( 8 tbsp) soft butter     ( I replaced half portion with olive oil)
    2/3 cup brown sugar   ( I used 1/2 cup)
    3 tbsp honey
    2 large eggs
    1 cup mashed pumpkin
    1 cup mashed banana, riper the better
    2 tbsp orange juice / water   ( I used lemon juice)
    1 teaspoon vanilla extract
    1 and 1/2 cup wholemeal flour
    1/4 teaspoon baking powder
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 cup diced pecans toasted  ( I used chopped walnuts)
    2 tbsp pumpkin seed crunch /  1 tbsp coarse sugar to sprinkle top

rest for 15 minutes uncovered, ready to be baked now.

   Method
   1.  Pre-heat over to 350F.  Grease 8 1/2" x 4" x 1/2 loaf pan.  ( I used a large loaf pan, that's why it      looked thin.  I intended to slice them in cubes ).

   2.  In a large bowl, beat butter, sugar, honey, eggs, pumpkin, banana, juice and vannila extract.

   3.  Add in flour, baking powder,  soda, salt and cinnamon.  Stir to combine.

  4.  Mix in the nuts.

  5.  Pour batter into the prepared pan. Sprinkle top now.  Let it rest in room temperature for 15   minutes.

  6.  Bake for 55 to 70 minutes  ( I had mine for 70 minutes).
  Insert skewer in the centre of the loaf to see that it comes out clean, and that same skewer inserted  about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.

  7.  Remove out of the pan and let it cool completely.  Store overnight before serving.

super......super moist!