Earlier today, my father-in-law flew into San Diego to visit my hubby and me for a long weekend. Whenever loved ones come into town, I have a fun time making goodies in the kitchen. My signature drink to make when I have guests is sangria, while I like to mix up my homemade meals and treats. Last night, this is what I whipped up in preparation for his arrival:
Holy pumpkin, this bread is delicious! I’ve adapted this vegan recipe from the Skinny Bitch cookbook, and it comes up insanely moist and delicious.
Pumpkin Pecan Banana Bread
Makes 10 servings
Ingredients:
- 2 cups all purpose flour (I usually do 1 cup of whole wheat flour, 1 cup of white)
- 1 large ripe banana, mashed
- 1 1/2 c pure pumpkin
- 1/2 c canola oil
- 1/2 c almond milk
- 1 c evaporated cane sugar
- 1/2 c packed dark brown sugar
- 1/2 TSP baking powder
- 1 TSP baking soda
- 1 TSP cinnamon
- 1/2 TSP nutmeg
- 1 TSP salt
- 1 TSP vanilla extract
- 2/3 c chopped pecans, optional
- Preheat oven to 350. Grease a large loaf pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
- In a separate large bowl, beat together the pumpkin, oil, and milk with an electric mixer until well combined. Add the sugars, vanilla extract, and banana, and beat until creamy. Stir in the pecans.
- Add the flour mixture to the pumpkin mixture and stir until all of the ingredients are well combined.
- Pour the batter into the prepared pan and bake for an hour. Remove from the oven and cool on a wire rack.
Nutrition facts per slice: 350 calories, 17 g fat, 4 g protein, 50 g carbs
mom says
I was thinking of making my banana bread with pumpkin also! Perfect-now I don’t have to guess my way through it!
foodielovesfitness says
Perfect! Pumpkin & banana is a great combo.
Brittany says
So I’ve been using this recipe for the past two years. It’s my favorite go to – I like to make it in mini loaf tins to make them an instant breakfast treat. I also add flax seed and wheat germ to the mix. Thanks so much for posting!!
foodielovesfitness says
Thanks so much for commenting, Brittany! I’m happy to hear that you enjoy this recipe, it’s a good one! I love the idea of adding in flaxseed too. 🙂