There isn’t much that can’t be solved by a couple hours of baking. That’s true for me, anyway. As a working mama, with a husband who works a non-traditional shift, it’s hard to find time to do the things I love during the week. I squeeze in time to read when I can, I write when I can, but most of my day is spent working and taking care of a sweet baby. So I live for the weekends. On the weekends, I blog. I bake. I nap. I read books and I watch Netflix.
With fall officially having begun last week, I decided banana bread had to happen. I was researching recipes when I came across Jessica Turner’s instastory (fellow working mama and creator of The Mom Creative) where she was talking about pumpkin banana bread. Knowing I had a can of pumpkin puree and semi-sweet chocolate chips in my pantry, along with a few ripe bananas on my counter, I gleefully planned to bake the morning away.
Jessica’s recipe makes two loaves, but I only had enough chocolate chips for one loaf. So I grabbed a handful of walnuts and threw them in the other loaf. If we had to choose, we definitely preferred the chocolate chip bread (although the walnut one was delicious too) because let’s be honest: chocolate makes everything better.
This recipe yields a pumpkin bread that isn’t overly sweet, but still moist and quintessentially fall. I highly recommend making a cup of coffee in your favorite mug, and mixing up a couple of these loaves. Stick one in the freezer for later in the week when you need a pick me up, and devour the other one. You will not be disappointed.
For the recipe, click here.