#ImprovCookingChallenge ~ Pumpkin Banana Bread

The October 2017 Improv Cooking Challenge is "sugar and spice" (any spice at all and any sugar or alternate sugar / sugar substitute). I had been craving pumpkin bread (after just going through #pumpkinweek and being exposed to a LOT of amazing pumpkin goodies) and when I saw the Improv Cooking Challenge ingredients I knew that was the direction I wanted to go.

This bread didn't last long at our house at all. I'm discovering that my picky 4-year old really likes pumpkin baked goods. She had several helpings, as did the rest of us. This makes a wonderful bread to enjoy alongside a cup of tea or coffee in the evening, or warmed with a little butter in the morning. It's very versatile and I really enjoyed the combination of the banana with the pumpkin - it was a very moist bread and I can't wait to make another loaf soon!

Pumpkin Banana Bread adapted from The Chef Next Door

Makes 1 loaf

Ingredients

1 cup Splenda

1 stick butter, softened

2 eggs

1 teaspoon pure vanilla extract

1 cup canned pumpkin puree

2 medium ripe bananas, mashed

2 cups bread flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup white chocolate chips

Directions

1. Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with non-stick baking spray and set aside.
2. In the bowl of a stand mixer, beat the Splenda and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, pumpkin and bananas and beat on medium speed until well mixed. In a small bowl, whisk together the rest of the dry ingredients (flour through nutmeg). Gradually add the dry ingredients to the mixer in batches, mixing until just combined. Stir in white chocolate chips (optional).
3. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 15 minutes before removing it and allowing it to cool completely on a wire rack. The bread can be stored in an airtight container for up to one week.

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