So it’s just that time of year again…PUMPKIN time!
I stocked up on the canned stuff during my last trip to Trader Joe’s, but one of these days, I will take the time to bake my own pumpkin. But until then…
I’ll be baking with the canned stuff. Which worked perfectly for this fall-tastic bread that I discovered on The Messy Baker Blog.
So I know you don’t typically picture banana and pumpkin working together, but I promise you…now you will!!!
Especially since there is thick layer of cinnamon sugar swirled across the middle of the bread. Yummy!
Yes, I licked the spoon!
Yes, the dough was delicious! And…No I’m not embarrassed to be a batter taster! Yes, I probably should be : )
I stirred in some walnuts and topped my bread with a few extras for some added flare (if the word flare makes you think of the movie Office Space then you, like me, are probably smiling right now).
After a few minutes in the oven, my house smelled warm and inviting.
Just like fall!!! This bread recipe is a great find!
There are always a few extra bananas on the counter and canned pumpkin in the pantry. Now that I know they work so well together, I see them hooking up again soon.
What fall favorites have you baked? What are you excited to bake next?
I’d like to get more involved in Muffin Mondays!
And…I have another quick bread recipe guaranteed to make you smile coming tomorrow!
Cinnamon Swirl Pumpkin Banana Bread
From The Messy Baker Blog
2 cups white whole wheat flour (or 1 cup all-purpose and 1 cup whole wheat)
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. pumpkin pie spice
3/4 cup pumpkin puree
2 ripe bananas
3/4 cup brown sugar
4 tbs. unsalted butter, melted
1/3 cup plain or vanilla greek yogurt
2 large eggs
1 tsp. vanilla
1 cup pecans, toasted and chopped (walnuts work great too!)
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.
In a small bowl, combine the dry ingredients and whisk to combine.
In a large bowl, add pumpkin puree and bananas, mash together with a fork or, my favorite, a potato masher. Add brown sugar, melted butter, and yogurt, whisk to combine. Add eggs and vanilla and whisk.
Fold dry ingredients into the wet ingredients until just combined. Fold in chopped pecans.
For cinnamon swirl: Stir together sugar and cinnamon
Add half of the batter to the bread pan and top with cinnamon swirl mixture. Top with the remaining batter and place in the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.