Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I love flavored breads, especially when the air gets cooler outside, and I can enjoy some warm, straight out of the oven bread. But you don't need cool air to enjoy breads like my oatmeal blueberry bread, cinnamon swirl, tomato basil, sweet cornbread, carrot cake bread, or garlic rosemary. Yum!
In fact, I have a whole wheat honey oat bread that I make every week for our every day, every use sandwich bread that's to die for! You should try it on grilled cheese sandwiches for a real treat. But this recipe is for my chocolate chip pumpkin banana bread. This makes a wonderful sweet treat for breakfast that's packed with vitamins and minerals for a great start to your day.
I like to make 2 or more loaves at once and slide the others into the freezer for another day. It will take some self-control not to go through this whole loaf in one sitting, as the dark chocolate chips make this a very rich chocolatey snack. So you'll want to have some backups in the freezer for when you run out.
Let's look at how to make it so you can enjoy it with me!
|Prep time||Cook time||Ready in||Yields|
1 regular loaf of pumpkin bread
- 2 cups whole wheat flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon pink Himalayan salt
- 2 eggs
- 1 tablespoon coconut oil, melted
- 1 cup pumpkin puree
- 2 ripe bananas
- 1/2 cup milk
- 1/3 cup honey, melted
- 1 1/2 teaspoons vanilla
- 3 tablespoons dark chocolate chips
- Preheat your oven to 350 degrees F and line two loaf pans with parchment paper.
- Melt your honey and coconut oil together in the microwave a little at a time.
- Mix them with all other ingredients (besides chocolate chips) in a medium mixing bowl.
- Add in your chocolate chips last and fold them in until well-distributed.
- Pour your batter into your prepared loaf pan and slide it into the oven.
- Bake for about 35 minutes, or until a knife inserted into the middle comes out clean.
- Let cool before slicing, but when ready, slide loaf out by the parchment paper to slice.
Benefits of Fruit and Veggies for Breakfast
So many people like to just grab something fast in the morning for breakfast on the way to work. For most, this looks like a donut, a granola bar, or maybe some sugar-filled cereal. Unfortunately, these things don't provide your body with anything to work on throughout the day and use for energy.
By simply adding in some quick fruits and vegetables, you can give yourself a boost in energy, clear your mind, give yourself something substantial to draw on for energy throughout the morning, and tons of great vitamins and minerals to help your body function. My pumpkin banana bread provides a nice well-balanced breakfast that includes all you need.
"Banana is a heavyweight when it comes to nutrition. It is loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy" (Food). Its high potassium content makes it a super fruit, and it's an instant energy booster.
"Pumpkin is [also] a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch" (Medical News Today). Pumpkin helps to "prevent diabetes and heart disease, and promote a healthy complexion and hair, increased energy, and a healthful body mass index."
I love that I can get all of these health benefits from just a couple of slices of yummy bread in the morning.
Most of all, I look forward to the smell of warm pumpkin bread in the morning along with a little treat of dark chocolate chips in my breakfast in the morning. This bread and all of my other flavored breads offer a refreshing change up to the normal breakfast in the morning.
Why settle for some cereal when you can have some yummy chocolate chip pumpkin bread? And as quick and easy as this comes together, you don't have any excuses. I get to use up leftover overripe bananas for something delicious and some of my homemade pumpkin puree. Every fall, just after Thanksgiving, when everyone is throwing out their pumpkins, I go around and collect them.
I can then cut them up, roast them and preserve them in a number of ways to use all year long. One of the ways I preserve all of my pumpkins is to puree them and store them in 2 cups servings in sandwich bags, which make a perfect substitute for the canned variety you get at the grocery store, just much cheaper and much healthier.
© 2018 Victoria Van Ness