Pumpkin season is never over in the Rodriguez household. It's an all year round kind of season.
I'm sure by now you know what a sucker I am for a delicious baked treat, let alone a pumpkin one. I've baked plenty of loafs in my time and so when my daughter mentioned she wanted to give this particular recipe from Oh Sweet Basil a try, well how could I say no.
I love their blog, I am a fan and follower because Carrian and Cade's recipes are delicious.
Except my daughter actually stumpled upon this particular recipe via Pinterest. Although I love everything about this recipe and not currently part of my new healthy eating habits, I did want to tweak a few things from her original recipe for a slightly healthier version per say.
Except my daughter actually stumpled upon this particular recipe via Pinterest. Although I love everything about this recipe and not currently part of my new healthy eating habits, I did want to tweak a few things from her original recipe for a slightly healthier version per say.
I did opt out the butter and used canola oil ONLY and I did use a whole can of pumpkin pure rather than only the 1 cup for more pumpkin flavor.
With that said, below is the recipe to how we made ours and it's probably just as delicious, to be honest, I had to try it and everyone else in our household can attest to it being super delicious.
Eat it warm, alone, and/or with coffee and don't be afraid to spread a small bit of butter or some whipped cream. You can go wrong with however you wish to eat this bread.
- 4 large eggs
- 2/3 cup canola oil
- 1/2 teaspoon vanilla
- 1 1/3 cup sugar
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 - 14oz can pumpkin puree*
- 1 cup bananas mashed (about 2 medium bananas)
- 3 cups chocolate chips
Instructions:
▪Heat the oven to 350 degrees & spray 2 bread pans with nonstick spray.
▪In a large mixer, add the eggs, oil, sugar & vanilla, mix until smooth.
▪In another bowl, whisk together the flour, baking powder, baking soda, salt & pumpkin pie spice.
▪Add to the mixer with the pumpkin & bananas & mix to combine.
▪Add the chocolate chips & divide between the two pans.
Bake for 50 minutes then lay a piece of foil over the bread & bake for an additional 10 minutes for a total of 60 minutes. | *Make sure to use pure pumpkin puree & NOT pumpkin pie filling.
Definitely give this recipe a try. It's the perfect time, with the cool winter weather in SoCal, you can't go wrong with a warm treat like this.
And a huge thanks to 'Oh Sweet Basil' for the inspo!
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