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

Pumpkin Chocolate Chip Muffins

#pumpkineverything! But really!

Fall is my favorite season. I get a pumpkin spice latte the day its released, my house gets converted into a pumpkin patch (well, just touches of harvest decor here and there), and I stock up on pumpkin yankee candles.

So, accordingly, I needed to bake something that incorporated the spirit of fall. I found a recipe on pinterest for the worlds best pumpkin bread...and I was determined to make it better- healthier, cleaner, and yummier...plus in muffin form!

Despite modifying almost every ingredient from the original recipe, these turned out really well! My husband said they were amazing!

They are perfect for breakfast with a rich cup of coffee or great for dessert too. I like them slightly warmed so the chocolate chips are all melty inside. Delicious!

Yield: 2 dozen muffins

21-Day Fix Portion: 1 yellow substitute per muffin

Ingredients

1. 1 cup 100% pure pumpkin (about ½ a regular can)
2. ¾ cup honey
3. ½ cup coconut oil (melted but not hot)
4. 2 eggs
5. 1 tsp vanilla
6. ¼ cup milk (I use organic)
7. ¼ cup water
8. 1 ⅔ cup whole wheat flour
9. 1 tsp each:
• ground cinnamon
• pumpkin pie spice
• salt
• baking soda
• baking powder
10. ½ cup dark or semi-sweet chocolate chips

Directions

1. In a large bowl, combine all the wet ingredients (ingredients 1-7). I recommend using a mixer.
2. In a separate bowl, combine the dry ingredients (ingredients 8-9)
3. Gradually mix the dry ingredients into the wet mixture and mix til combined
4. Fold in the chocolate chips
5. Scoop into lined muffin tins (about ⅔ full)
6. Bake at 350 for 18-20 minutes