16 October 2016

Healthy Pumpkin Banana Chocolate Chip Bread

A week ago it started to get cool in the morning and I relished every moment of it because I knew it would be fleeting. So, once the chill was *momentarily* in the air, a full blown need for "everything autumn" kicked in. Thus, this healthy, but delicious, version of pumpkin bread was born.

It doesn't take too much effort to make this bread either. It's a quick bread so all you have to do is throw in the ingredients and let the house fill with a very, delicious smell.

INGREDIENTS
1/2 cup sugar
1/2 cup unsweetened applesauce
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
2 ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice



DIRECTIONS
Preheat the oven to 350 degrees. Place parchment paper in an 8 inch loaf pan.

In the bowl, beat the sugar, applesauce and coconut oil together - don't beat it for too long. Add the eggs, beat well. Don't worry if it looks clumpy it's just the coconut oil. Add the vanilla, pumpkin and bananas, beat on medium speed until well mixed. In a separate small bowl, whisk together the rest of the ingredients. Gradually add the dry ingredients to the mixer, mixing until just combined.

Pour the batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean. Let the bread cool in the pan before serving it. Or you can do what I did: take a bread knife, cut a slice and enjoy the warm, pumpkiny goodness. The bread can be stored in an airtight container for up to one week.


If  you make this, let me know if you like it or not!

2 comments:

  1. Looks yummy, but I always have to use my mom's pumpkin bread recipe. To do any other would just not be right! I know your house smelled wonderful!!

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    Replies
    1. Family recipes are the best! Actually Alex & I are in the process of compiling our own book of family recipes. :)

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