Happy Fall, everybody!
Get ready for a week’s worth of pumpkin mania (-insert pumpkin emoji here-).
It took me a while, but I finally got into the Autumn spirit. I’ve been wearing my blanket scarves, sipping on pumpkin spice lattes, eating pumpkin pie daily, going to the pumpkin patch, and even started my yearly attempt to carve a pumpkin (of course giving up immediately after). I even baked – for the first time – a very special pumpkin spice loaf!
This delicious spiced bread is moist and succulent from real pumpkin puree, and naturally sweet from the bananas. It’s also win-win if you like banana bread and pumpkin spice 🙂 The addition of the organic pumpkin puree gives it an extra health kick too: the fiber, potassium, and vitamin C content in pumpkin all support heart health. It also contains beta-carotene, a carotenoid that your body turns into vitamin A.
Although I forgot to top my own loaf with them, pumpkin seeds are an excellent and fitting addition to this recipe. They’re also incredibly nutritious, and a great source of antioxidants, magnesium, zinc and fatty acids. So if you want to up the health game on this recipe and add an extra crunch to your bread as well, then I’d definitely add in some pumpkin seeds. Chopped pecans are lovely for that also. 🙂
BONUS: Baking this bread will instantly transform your regular-smelling home into a lovely pumpkin-spice-candle-smelling home. Highly recommend.
4 very ripe bananas
Vegan Pumpkin Spice Banana Loaf
3/4 cup organic pumpkin puree
1 tbsp. almond milk
Squeeze of fresh lemon juice
1 tbsp. pumpkin pie spice (for wet mixture)
2 1/4 cups all-purpose flour
1/2 cup organic sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pure vanilla extract
1 tsp. pumpkin pie spice (for dry mixture)
3/4 tsp. sea salt
1/3 cup coconut oil, melted
1 cup toasted pecans (plus some for topping)
1/4 cup pumpkin seeds (optional)
4 very ripe bananas
Girl this looks so delicious 🙂 I can’t wait to try!
Looks delish! Totally making this tonight 😀