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.
Blogging from Charlotte, NC. I am a wife, beagle owner, and have a full time day job, I love cooking (and eating!), yoga, hiking, reading, and traveling. Follow along on my adventures as I try to balance having fun with leading a healthy lifestyle.