- Pumpkin spice blend: If you don’t have pumpkin spice blend on hand, you can make this bread with ground cinnamon, ginger, nutmeg and allspice or cloves. I recommend using 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves.
- Flour: If you don’t have white whole wheat flour you can also use a combination of 1 cup all-purpose + ¾ cup whole wheat flour
- Mix-ins: Chocolate chips contain added sugar so, if you choose to add them, your bread will have some added sugar, but still far less than the average loaf.
Nutrition calculated using avocado oil and kosher salt, and without mix-ins.
- Mash the bananas; refrigerate up to 2 days
- Measure your dry ingredients; okay to combine pumpkin spice blend, baking powder, baking soda, and salt
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and dollop of oil; whisk ingredients together, stir in flour and mix-ins
- Little Kids: Peel and mash the bananas, open canned pumpkin, measure ingredients; pour batter into the pan
- Big Kids: All of the above!
Make a double batch and freeze one for later! Once the loaf has completely cooled, tightly wrap it in foil and place in an airtight freezer bag, pressing out as much air as possible. Defrost overnight on the counter. Enjoy within 6 months for best taste and texture.