This bread is pretty incredible. I saw the recipe at Skinny Taste and knew I had to make it. Today was grocery shopping day…so I picked up the things I didn’t have on hand (pumpkin, pumpkin pie spice, walnuts) and got to work. It’s SO good. Both the pumpkin and banana tastes are strong, but go very well together.

Recipe (courtesy of Skinny Taste, altered slightly by me):

Pumpkin Banana Nut Bread
Ingredients:

• Pam baking spray
• 3/4 cup unbleached all purpose flour
• 1/2 cup white whole wheat flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3 very ripe medium bananas, mashed
• 1/2 cup pureed pumpkin
• 2 tbsp light butter, softened
• 1/2 cup light brown sugar, unpacked
• 1/4 cup eggbeaters
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

Directions:

Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Aside from the occasional baking (the bread above, obviously…and chocolate chip peanut butter cookies, mmm) and running, I have been spending all of my time puppy training and studying. I can’t believe the LSAT is a little over a week away. That makes me want to cry.

I hope to get back to more regular blogging as soon as that bitch of a test is done and over, though. Please be patient with me!