Pear, Apple, Banana Loaf

I wanted to make something for Sukkot that incorporated Fall fruits without being complicated or unhealthy but is still delicious. While the description might make it sound really bland and dull, this sugar-free, mostly whole wheat fruit loaf hits the mark. Without any sugar, it’s pretty mild but is naturally sweetened by all of the fruit. And, the whole wheat gives it a slightly heartier, denser consistency. And, there’s a sprinkling of pine nuts which add a nice bite. If you are looking for a bit more sweetness, then add some maple syrup to the batter. At the bottom you can access my other Sukkot recipes including a stew, stuffed eggplants, and stuffed spaghetti squash.

Sukkot: Apple, Pear, Banana Loaf

I found this recipe and used it as a basis for the recipe that I created.
Ingredients
2 cups finely chopped pear and apple. I used 3/4 of a Bosch pear and about half of a Honey Crisp apple.
2 large bananas finely chopped
2 cups whole wheat flour (I used a delicious nutty heirloom grain I got at a farmers market)
1 cup white flour
1 tsp salt
2 big tsp cinnamon
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/4 cup pine nuts
1/4 cup olive oil
1/2 cup non dairy milk (I used almond)
optional: add 1/4 -1/2 cup maple syrup if you want it to be sweet

Preparation
1. Preheat over to 325 degrees
2. Chop fruit.
3. Mix all of the dry ingredients together.
4. Add the fruit, pine nuts and liquids. Mix well. It should be sticky and moist but not too wet.
5. Add to a parchment paper lined loaf pan. Bake for about 45 minutes. Let cool and then serve. Since it’s not sweet, I think it’s good with a dollop of nut-based vanilla yogurt or with a slather of jam.

Sukkot couscous

Check out my other Sukkot (and Shmini Atzeret and Simchat Torah) recipes including Portuguese sugar cookies, stuffed cabbage, stuffed honeynut squash and roasted apples and yams with barberries and !

B’tayavon v’chag sameach!