The pumpkin plant in my garden is getting SO BIG.
The kind of big that ate my thyme plant… my parsley plant…and my green pepper… and I don’t think its going to stop until it’s finished off my cherry tomatoes.
A good mom would rein in her bullying child, but I’m totally playing favorites and I am way too excited to have my own pumpkins for this fall to do anything about it!
Look at them! I’ve never even successfully grown a basil plant…and now I have two big pumpkins!
And here’s my eggplant! I love the gorgeous purple flowers the eggplants grow from.
Haha! Ok.. ok..now here’s my little puppy! She’s really actually pretty pissed at me in this pic. She always feels the need to “mark her territory” ALL around my garden. Every. Freaking. Time. Sometimes if I’m lucky and she had a big breakfast….. well you know….
So I kicked her out. She sitting at the edge of where I’d let her go.
So in honor of my little pumpkins I wanted to make a pumpkin recipe!
And I knowwww its still summer and we usually save pumpkin recipes for fall – but just go with me here. It makes it that much more special when you sneak in a pumpkin recipe in the summer, especially when you haven’t had a pumpkin recipe since last November! I swear I about polished off half the loaf on my own it was so good!
It took me a couple recipes to come up with this one. This recipe is everything I want in a quick bread – super moist, with just the right spice, creamy chocolate, and smooth pumpkin-banana flavor; and its healthy! This is a recipe you can feel good about reaching for in the morning – it’s also vegan and made with whole grains!
Also, I didn’t just pick this recipe because it was ‘vegan’; I made 3 other recipes, all with eggs – but this recipe just happened to be my favorite! None of the other’s could compare with its texture. This one is so decadently moist and delicious!
Yields 12 servings
- 1 cup whole wheat white flour
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1 1/2 cups pumpkin puree
- 1/2 cup canola oil
- 1/2 cup plain soy milk
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 banana, mashed
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees and lightly spray a large loaf pan with cooking spray and dust with flour.
- In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and slat.
- In large bowl, beat together pumpkin puree, oil, and milk with until well combined. Add sugars, vanilla, and banana, and beat until creamy. Stir in chocolate chips.
- Add flour to pumpkin mixture and stir until well combined.
- Pour batter into prepared pan and bake 1 hour or until a toothpick inserted into the middle of the loaf comes out mostly clean with moist crumbs clinging. Cool completely on a wire rack.
IMPORTANT TIP* – Make sure you use a very large pan to bake your bread in. The batter should fill about 2/3 of the way up – this means that depending on the size of your pan you may end up with extra batter. Which is pretty fun! Because that means you have more batter to bake a mini loaf, or spread on a cookie sheet and bake up a single layer of pumpkin-banana goodness!
If you put too much batter in the pan your pretty little bread will sink, and no one wants that!
Recipe adapted from Skinny Bitch