It’s Fall y’all! I am a sucker for everything Fall and I’m not sorry about it. Once September hit, I got to work in my kitchen on some pumpkin bread. The first round was great on the tasting scale, but the texture was way off (muuuushy). After some tweaking and combining certain ingredients from a couple of bread recipes that have never failed me, I found it. This bread is full of goodness and I hope you feel the same way.
Real quick: I’m not trying to persuade you to eat a loaf of bread out of these ingredients instead of typical ones (sugar, flour, butter). I love those. To me, the purpose behind making a “healthier” version of baked goods, is that I can use them as fuel. I will eat this bread with a cup of coffee before a morning run, as a mid-day snack, for dessert, and as a post-run meal, topped with almond butter and paired with scrambled eggs. And that’s my hope for you too.
Oh, p.s. TODDLER APPROVED.
Pumpkin Banana Bread
1 cup regular flour (can sub whole wheat, GF, etc., just not sure how the texture will turn out)
1 cup almond flour (my fave is from Trader Joe’s)
3 T flax seed
2 t pumpkin pie spice
1 t baking soda
1/2 t baking powder
1/4 t salt
1 cup canned pumpkin
1 over ripe banana, mashed
3 T almond butter
1/4 cup coconut oil, melted
1/4 cup maple syrup
(BIG) handful of chocolate chips
Preheat the oven to 350 and spray a loaf pan with nonstick baking spray.
Mix together the flour, flax seed, spices, baking soda/powder and salt in a large mixing bowl. In a separate bowl, combine the pumpkin, banana, syrup, oil, eggs, and almond butter. Add the wet ingredients to the dry, and mix well. Pour batter into sprayed loaf pan, and sprinkle the top with chocolate chips.
Bake for 45 minutes, or until an inserted toothpick comes out clean (for best results, rotate the pan every 15 minutes).
For best BEST results, slice the bread while warm, and top with your favorite spread (butter, almond butter, peanut butter, etc.)