| 10 | 30 | 95 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 20 |
| 1 cup | All-purpose white flour (organic) |
| 1/2 cup | Wheat flour, whole wheat |
| 1/2 cup | Rolled oats, dry |
| 1 tsp | Baking soda |
| 1/2 cup packed | Brown sugar |
| 1/4 tsp | Sea salt |
| 1/2 cup | Applesauce, unsweetened |
| 3 medium | Banana (s) (mashed) |
| 2 medium egg | Egg |
| 3/4 cup | Pumpkin purée, canned |
1. Preheat the oven to 350°F. Spray two 8 X 4” loaf pans with non-stick cooking spray.
2. In a large bowl whisk together the apple sauce and brown sugar until smooth. Stir in the pumpkin and then add the eggs one at a time, stirring well between each addition. Add the bananas and oats and stir for another minute.
3. All at once add the whole wheat flour, all purpose flour, baking soda, and salt. Stir until everything is just combined, making sure to scrape down the sides of the bowl.
4. Divide the batter between the two prepared pans. Bake for 30 minutes, or until a pick inserted in the center comes out clean.
| Fruit | 0.2 |
| Grain | 0.5 |
| Vegetables | 0.1 |
