Some of my fondest childhood memories are attached to things my mother made me for breakfast. She made really good banana bread. I liked it sliced, cold, smeared with butter and cut into tiny cubes. She always used a steak knife and it left little even ridges along the butter as she spread it. The banana bread would get a little sticky on the top and that was my favorite part. I’d save it for last.
We didn’t have many other kinds of quick breads. Why mess with the perfection that was my mom’s banana bread? When it came to pumpkin, we usually made one batch of pumpkin chocolate chip cookies and a pie or two for Thanksgiving and that was it. And it was just fine.
My kids love banana bread and banana muffins just like I did, but the thing they really go crazy for is pumpkin muffins, and now this bread. It’s kind of a hybrid of two of my favorite recipes, but with a special ingredient.
This new Cranberry Almond Timeless Grains Cereal from Shirley J is amazingly good. It’s a mixture of oats, barley flakes, rye flakes, long grain rice, yellow corn flour, wheat, amaranth, millet, flaxseed, buckwheat, organic quinoa, spelt, sesame seeds, almonds and dried cranberries with a touch of sweetness from evaporated cane juice and dash of cinnamon and sea salt. Sounds healthy and delicious, right?
The resulting pumpkin bread was a smash hit with everyone who tried it. I even sneaked a little taste. My husband said it got better the third day, and I was surprised it lasted that long. (Though I’m sure that’s only because I hid it from my kids.)
The maple glaze is perfect with the pumpkin bread. The bread itself isn’t too sweet, so a little drizzle on top is nice.
- For bread:
- 1 1/2 cups plus 1 Tbsp. cranberry almond timeless grains cereal, divided*
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 2/3 cup brown sugar
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- For glaze:
- 2 Tbsp. melted butter
- 1 Tbsp. real maple syrup
- 1/2 to 1 cup powdered sugar
- For bread: Mix 1 cup of the cereal with 1 cup buttermilk in a large mixing bowl. Let stand for at least one hour.
- After the hour, preheat oven to 375 degrees F. To the cereal and buttermilk, add the oil, eggs, sugar and pumpkin puree. Whisk until smooth. Add the dry ingredients and fold together with large silicone spatula. Add 1/2 cup more of the cereal and fold in. Don’t overmix.
- Grease a loaf pan and line with parchment paper. Transfer the batter to the pan and sprinkle the remaining 1 Tbsp. cereal over the top of the batter. Bake for an hour.
- Let cool for about 30 minutes on a cooling rack before removing from the pan. Drizzle the top with the glaze. Serve warm or at room temperature with jam or butter.
- For glaze: Whisk together melted butter and maple syrup. Add enough powdered sugar to reach a pourable glaze consistency. Set aside until ready to use.