The batter made two loaves in 9x5 loaf pans. I started checking them after about 45 minutes of baking, I didn't want my bread to be too dry. This is definitely a make again.
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The good news: this bread is seriously delicious. The bad news: I plowed through both loaves in less than a week. Whoops! I was looking for a pumpkin bread that didn't have gobs of sugar, and I found this recipe on a registered dietitian's blog. Seems like the key is adding banana for sweetness. I made a few substitutions: 1/2 cup brown sugar instead of the maple syrup; 2 tsp pumpkin pie spice instead of the separate cinnamon, ginger & nutmeg; added a handful of dark chocolate chips.
The batter made two loaves in 9x5 loaf pans. I started checking them after about 45 minutes of baking, I didn't want my bread to be too dry. This is definitely a make again.
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