My kids are very picky eaters with one of their favourite snacks being my homemade banana bread. But at this time of year I just love the smell of nutmeg, cinnamon and cloves. Who doesn’t?
So I modified my version of banana bread to celebrate the pumpkin season. Added bonus my house smells amazing!
One thing I have learned is that getting kids to eat healthier isn’t easy so I try wherever I can to improve on ingredients they can’t tell are there. I used whole wheat flower instead of white flower but you could never tell because the bread is darker so it just blends in with none the wiser.
I also swapped out regular oil for coconut oil which has some amazing health benefits. Coconut oil is a natural saturated fat that promotes the production of good cholesterol and also helps turn bad cholesterol to good, plus it is great for your skin and hair!
I also like to use homemade pumpkin puree which is so easy and it gives you a chance to do something with those cute little pumpkins your find this year at the grocery store. Simply trim the stem, cut them in half, remove the seeds, and put on a lined baking sheet for about 45 minutes in the oven at 350. Bake until softened.
Remove from the oven and let completely cool and then the skins will slide right off. Use a food processor or hand held blender to puree the pumpkin flesh so it is smoother and store in the fridge covered for up to a week.
The smell of pumpkin spice is so amazing even the kids were ready to give this bread a whirl. It is moist with just the right spice and a few chocolate chips to make a little enticing for the kids doesn’t hurt.
This recipe doubles nicely and one roasted baking pumpkin is enough for two loaves. I always make two loaves of bread and freeze for up to two months. Once completely cooled I wrap the second loaf in plastic wrap so it is tight and completely wrapped and then add a second later of foil. Use a permanent marker and label the foil along with the date you made it so you can find this little gem when you need it. A great thing to have in your pocket when you have a mom date over coffee while the kiddies play!
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 1 tsp salt
- 2 large eggs
- 1 cup melted coconut oil vegatable or canola oil will do too
- 1/3 cup unsweetened apple sauce
- 1 1/2 cups pumpkin puree
- 1/4 cup milk
- 1/2 cup light brown sugar
- 3/4 cup organic cane sugar
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Lightly butter or spray one 9X5 loaf pan and set aside
In a medium bowl beat eggs with a fork until well blended. Add sugars and mix well making sure there are no lumps. Add the apple sauce, pumpkin puree and oil and mix well.
In a large bowl add flour, baking soda, salt and pumpkin spice and mix until blended.
Gently add liquid ingredients to bowl mixing just until blended. Do not over mix. Fold in chocolate chips.
Add batter to loaf pan and bake in the pre-heated oven for 45 minutes or until a tooth pick comes out clean or with only a few crumbs. Start checking 10 minutes early so as not to over bake which will result in the loaf drying out.
Remove loaf from oven and let cool completely before removing from pan.
Enjoy now or freeze for a treat later!