Pumpkin Banana Bread with Sweet Soy Spread & Hungry Harry's AP Flour
Did you see our Don't Go Nuts x Hungry Harry's Giveaway Contest for World Kindness Day!? We were so excited, we thought we needed a treat to celebrate - so we teamed up with them again to create this deliciously seasonal Pumpkin Banana Bread!
Gluten-free, allergy friendly, and perfect for fall into the holidays, this recipe is sure to become a go-to!
Here's how to make it:
Batter ingredients:
1 banana, overripe
1 cup pumpkin puree
1/3 cup oil of choice
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons water
1 1/2 cups Hungry Harry's All Purpose Flour Blend
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin seeds (optional)
Pumpkin Soy Spread for topping:
1 cup Don’t Go Nuts Sweet Soy Spread
2 tablespoons pumpkin puree
1 tablespoon coconut oil (melted)
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
- Preheat your oven to 350°F. Grease a loaf pan.
- Combine all the wet ingredients in a large bowl.
- Combine all dry ingredients in a separate bowl.
- Fold the dry ingredients into the wet.
- Mix well.
- If using pumpkin seeds, fold them into the batter.
- Pour the mixture into your prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread bakes, prepare the Pumpkin Soy Spread topping by mixing all the ingredients with a whisk. Microwave 15 seconds, if the spread is too thick.
- Cool the loaf at room temperature.
- Slice, serve and top with spread topping!
