I finally got around to posting this! YAY!
This recipe was inspired by and adapted from the original recipe by Amanda Rettke at IAmBaker.net
Go THERE for the recipe and come back here to see the ingredient changes I made!
This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.
Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!
You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!
Are you ready? Let’s go!
By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.
Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.
To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.
Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.
Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.
These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!
Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!
This banana bread recipe is coming to you via special request from a lovely lady on instagram! You literally add your ingredients to a blender, blend that bitch up, choose your vessel, bake, AAAAAAND DONE.
I found this recipe on Pinterest (and you can find some of my other saved recipes there, too!) which originally made them as muffins and I’ve made them; THEY’RE AMAZING. Read More
Dude. Breakfast, for me has changed FOREVER. Thanks to Arman at The Big Man’s World.
Not only has he completely enabled my addiction to protein sweets with his new book, Clean Sweets, but he has totally reignited my passion for biscuits.
Side-note: if you haven’t check out his blog, or ordered his book yet.. DO IT.
THESE ARE SO FUCKING EASY AND DELICIOUS, I CAN’T EVEN STAND IT!
I end up halving the recipe, which I have included below, but they freeze wonderfully! Check out the original recipe