There are few things in this world that we adore more than peeping through the window of our oven to see beautiful loaves of freshly baked banana bread browning up before our very eyes. The only thing that could make it any sweeter is the seasonal incorporation of pumpkin. So you best believe that we are clapping our feet over this killer recipe from Oh Sweet Basil that’s perfect to ring in these brisk October mornings.
We are big fans of this super soft pumpkin banana bread with chocolate chips (we opt for dark chocolate) that, “smells like fall the minute you stick it in the oven!”
Prefer muffins? No prob. Grab a muffin pan and grease it down (or use cupcake liners) before filling the cups about 2/3 of the way up. Bake at 350 degrees for about 25 minutes. Ta-da. Goodness to go in the palm of your hand.
Notes:
- Make sure to use pure pumpkin puree and NOT pumpkin pie filling in this homemade pumpkin bread.
- Pumpkin banana bread can be frozen for up to 3 months.
- *High Altitude tip: Bake at 10-15 degrees higher for 10-15 minutes longer for us mountain folk.
*All images courtesy of Oh Sweet Basil
