It’s November – bring on the pumpkin!!  I used this recipe as a starting point to add a punch of nutrition to this yummy loaf. Spinach and pumpkin together …in a breakfast bread???

Trust me, it tastes like any other pumpkin bread but with double the nutritional power.

Recipe changes:

  • Instead of blueberries, add up to 1/2 c of pecans, pumpkin seeds, dried cranberries, or other favorite seeds, nuts, or dried fruit.
  • Replace the banana with 1/2 c pumpkin purée.
  • Bake in a loaf pan instead of muffins, for approximately 35-40 minutes at 325F or until you get a clean knife test.
  • Sprinkle with chia seeds before baking.

Smother with butter, spread some creamy peanut butter, or drizzle with honey. Mmmm…fall!!!


One thought on “Pumpkin Bread (with a punch!)

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