So one of the things I love about rainy days are baking. It's cool enough to bake, for one, and it just feels right. One of my favorite baked goods is banana bread. You might recall my banana bread fail , and thankfully, this was a smashing success. With the addition of pumpkin, it's so moist, with really just a hint of pumpkin. It's definitely still a treat at 350 cal/serving, but man, those 350 calories are so worth it.
This comes for Skinny Bitch: Ultimate Everyday Cookbook, and with rain on the forecast for this weekend, I have an itch to bake this up.. like right now.
Pumpkin Pecan Banana Bread
2 cups unbleached all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1 1/2 cups pumpkin puree
1/2 cup canola oil
1/2 cup almond milk
1 cup evaporated cane sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 banana, mashed
2/3 cup chopped pecans
Preheat the oven to 350 degrees. Lightly oil a large loaf pan and dust with flour.
In a medium bowl, mix together the flour, baking powder, baking soda, spices, and salt. Set aside.
In a separate large bowl, beat together the pumpkin puree, oil, and milk with an electric mixer until well combined. Add the sugars, vanilla extract, and banana, and beat until creamy. In batches, add the flour mixture in until all ingredients are well combined. Stir in the pecans.
Pour the batter into the prepared pan and bake 1 hour or until a knife or toothpick comes out clean. Remove from the oven and put on a wire rack to cool completely.
Bet yourself on how long this loaf will last.