Pumpkin Pecan Banana Bread

Earlier today, my father-in-law flew into San Diego to visit my hubby and me for a long weekend. Whenever loved ones come into town, I have a fun time making goodies in the kitchen. My signature drink to make when I have guests is sangria, while I like to mix up my homemade meals and treats. Last night, this is what I whipped up in preparation for his arrival:

Holy pumpkin, this bread is delicious! I’ve adapted this vegan recipe from the Skinny Bitch cookbook, and it comes up insanely moist and delicious.

Pumpkin Pecan Banana Bread  

Makes 10 servings

Ingredients:

• 2 cups all purpose flour (I usually do 1 cup of whole wheat flour, 1 cup of white)
• 1 large ripe banana, mashed
• 1 1/2 c pure pumpkin
• 1/2 c canola oil
• 1/2 c almond milk
• 1 c evaporated cane sugar
• 1/2 c packed dark brown sugar
• 1/2 TSP baking powder
• 1 TSP baking soda
• 1 TSP cinnamon
• 1/2 TSP nutmeg
• 1 TSP salt
• 1 TSP vanilla extract
• 2/3 c chopped pecans, optional

1. Preheat oven to 350. Grease a large loaf pan.
2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
3. In a separate large bowl, beat together the pumpkin, oil, and milk with an electric mixer until well combined. Add the sugars, vanilla extract, and banana, and beat until creamy. Stir in the pecans.
4. Add the flour mixture to the pumpkin mixture and stir until all of the ingredients are well combined.
5. Pour the batter into the prepared pan and bake for an hour. Remove from the oven and cool on a wire rack.

Nutrition facts per slice: 350 calories, 17 g fat, 4 g protein, 50 g carbs