Sometimes baking with wheat flour calls to me, and more so I am experimenting to see what Alistaire can handle for gluten. Gluten seems to be “tolerable” meaning while it gives him eczema (which dairy does as well) and tummy issues, it isn’t the nightmare that peanuts, tree nuts and eggs are to him. He can handle a little here and there. Just enough that periodically I can make up treats for everyone – as long as I keep them nut and egg free!
So what does this have to do with disappearing bread pans? I am scratching my head. I have TWO standard bread pans, metal, matching set. Now I have one. I have looked everywhere and cannot find it. I am used to finding items in the wrong spot after dishes are put away….but I looked in all my cupboards – and they all have baby locks! I was prepping this TWO LOAF recipe and suddenly found myself using the cheat sheet in Better Homes and Gardens New Cook Book 15th Edition, on page 124 in my edition, to figure out baking time for muffins. Oops. That pan is bugging me still! I will find it…and it better not be outside…..or that someone wrecked it and threw it away 😛
In the end, the muffins were a great choice. They baked in a fraction of the time and the kids loved them. The three boys ate nearly the whole dozen while the big bread baked. All they needed was a spoonful of CherryBrook Kitchen Vanilla Frosting on top and Ta-Da, cupcakes!
Pumpkin and Banana Bread & Cupcakes
- ¼ cup ground flaxseed meal
- ¾ cup water
- ¼ cup olive oil
- 2 cups granulated sugar
- ½ cup brown sugar
- ¾ cup mashed ripe banana
- 1 tsp pure vanilla extract
- 3½ cups all-purpose flour
- 3 tsp pumpkin spice blend
- 2 tsp baking soda
- 1½ tsp fine sea salt
- 2/3 cup unsweetened coconut milk
- 15-ounce can pumpkin puree
Preheat oven to 350°. Liberally spray a 9×5″ standard bread pan and line a 12 count muffin tin with premium liners (Wilton/Reynolds).
Add flaxseed meal and water to a stand mixer, let sit for 10 to 15 minutes, beat for a minute to thicken. Add in olive oil, sugars, banana and vanilla, beat until smooth,
Whisk flour, spice blend, baking soda and salt together. Add half the flour, beat it, half the milk, then repeat. Beat until smooth, add in pumpkin and beat until combined. Fill cupcake liners 2/3 full, rapping pan on counter to settle the batter. Spread remaining batter into bread pan.
Bake cupcakes for 18 to 22 minutes, until a toothpick comes out with just crumbs (no batter). Let cool for 5 to 10 minutes before removing from pan. Let loaf continue to bake for 55 to 75 minutes, It will depend on your oven and how much made it into the pan. Test for doneness with a butter knife in the center. Let cool fully before inverting and knocking out bread. Store covered, preferably in the refrigerator.
Makes 1 loaf and 12 cupcakes.