Pumpkin Pecan Banana Bread

Pumpkin-Pecan Banana Bread

Of course, on Thanksgiving Day, the dinner takes center stage. But what do you eat for breakfast Turkey Day morning? I know my husband likes to “hold out” for the feast, but I HAVE to eat breakfast… I need something to compliment my Thanksgiving Blend coffee while I (religiously) watch the Macy’s Thanksgiving Day Parade.

I whipped up this recipe a few weeks ago and I think it will be perfect for Thanksgiving morning. (Tip: Make the bread the day before Thanksgiving to keep your oven free on Thanksgiving Day.)

This bread is made with only clean, healthy ingredients so you can save your calories for later in the day (just keepin it real), plus it will fill your morning in the most festive way.

Enjoy and Happy Thanksgiving to you all!

Ingredients

• 3 bananas, mashed
• 1 cup 100% pure pumpkin puree
• 1 cup organic unsalted butter, softened (can also substitute coconut oil)
• 2 eggs
• ½ cup honey
• 1 tsp each pure almond extract and vanilla extract
• 1 cup whole wheat flour
• 1 tsp each salt, baking soda, baking powder
• 1 tsp pumpkin pie spice
• 2 tsp ground cinnamon
• 2 tsp sugar in the raw
• ⅓ cup chopped pecans (optional)

Directions

1. Preheat oven to 350
2. Cream butter, eggs, extracts and honey in a large bowl using a mixer
3. Add pumpkin puree and mashed bananas and beat until smooth
4. Combine dry ingredients (flour, salt, baking soda, baking powder, pumpkin pie spice, and 1 tsp cinnamon) in separate bowl and gradually add to wet mixture
5. Fold in pecans
6. Pour batter into (greased) loaf pan
7. In a small bowl or ramekin, combine 1 tsp cinnamon and 2 tsp raw sugar. Then sprinkle this mixture on the top of the bread
8. Bake for 45-55 minutes (or until center comes out clean with a toothpick)
9. Remove from pan and allow to cool before slicing