Pumpkin Pecan Banana Bread

By Vegiegail

From Kim Barnouin's Skinny Bitch Ultimate Everyday Cookbook

Ingredients

• 2 cups unbleached all-purpose flour
• 1/3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp salt
• 1 1/2 cups pumpkin purée
• 1/2 cup canola oil
• 1/2 cup almond milk (I substituted So Delicious Coconut Milk Beverage)
• 1 cup evaporated cane sugar
• 1/2 cup packed dark brown sugar
• 1 tsp vanilla extract
• 1 banana, mashed
• 2/3 cup chopped pecans (I substituted dark chocolate chips)

Details

Servings 10

Preparation

Step 1

Preheat oven to 350°F (180°C). Lightly oil a large loaf pan and dust with flour.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the pumpkin purée, 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 (or chocolate chips). Add teh flour mixture to the pumpkin mixture and stir until all of the ingredietns are well combined.

Pour the batter into the prepared pan and bake 1 hour. Remove from the oven and put on a wire rack to cool completely.