Pumpkin Banana Bread with Apples - perfect Autumn treat. This is a low-fat bread with only 2 oz of butter used to make a whole loaf ( 9×5 inch loaf pan). The rest of the butter is replaced with pumpkin puree, mashed bananas, and Greek yogurt.
Preheat oven to 350 Fahrenheit.
In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.
Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.