Pumpkin & Pomegranate

I have had bread on the brain lately, and this banana bread was something I lay in bed dreaming about on Sunday morning. I mulled over it for a while and then dragged myself out of the cozy warmth donated to me by two sweet feline bodies, and got to work. I thought about having something else for breakfast while it was in the oven, but I just couldn’t do that. Instead I watched an episode of BSG and had a cup of tea. My patience paid off and I was rewarded with this gorgeous loaf. I slathered a slice with peanut butter and enjoyed it (and a second slice) with a cup of coffee and another episode of geeky wonderment. I am officially hooked.

Banana Bread

Ingredients:

• 1.5 C. Buckwheat Flour
• 1. C. Quinoa Flour
• 1/2 tsp. Sea Salt
• 2 tsp. baking Soda
• 1 tsp. Cinnamon
• 1/2 tsp. Freshly Ground Nutmeg
• 2 Large Bananas (about 2 cups worth when mashed)
• 1/2 C. Virgin Coconut Oil, melted
• 3 Pastured or Backyard Eggs
• 1 tsp. vanilla
• 1/2 C. Raisins
• 1/2 C. Walnuts, chopped

Method:

1. Preheat oven to 350° F.
2. Lightly grease a 5×7″ loaf pan.
3. Plump up raisins by letting them sit in boiling water for about 5-10 minutes.
4. In a large bowl sift together the dry ingredients and set aside.
5. Mix together the mashed banana and the melted coconut oil. When combined mix in the eggs and vanilla.
6. Incorporate the wet ingredients into the dry.
7. Drain the raisins and add to the mixture along with the walnuts. Stir until completely combined.
8. Pour into loaf pan and bake for 50-60 minutes or until a sharp knife inserted into the middle of the loaf comes out clean.