November 11, 2016

How deep is your love for pumpkin? This time of year, do you need it in everything you consume? Good, I’m glad we can be basic together.

But in defense of pumpkin and it’s perceived overuse, it is a very versatile gourd. And thank heavens we are doing something useful with pumpkin these days besides making pumpkin pie and cutting jack-o-lanterns. In my opinion, pumpkin is so much more sophisticated than such pedestrian functions (in my haughtiest, British accent attempt, I say this to you).

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For real though, pumpkin is a nutrition powerhouse. For example, just 1/2 cup of pumpkin provides 10% of the daily value of fiber and over 100% of the daily value of Vitamin A, along with other beneficial phytochemicals. And since it is available canned (which is just as nutritious as fresh, btw), you shouldn’t limit yourself to only using it in the fall season. It’s a secret weapon you can use to help you lighten up some of your favorite recipes, as pumpkin can be used to substitute oil/fats in baked goods, just like applesauce. Just substitute pumpkin for 1/2 of the butter or oil in a baking recipe. And it plays surprisingly well with other flavors, such as the banana in this recipe.

Try it for yourself, and don’t hold back on your love for pumpkin – you’re in good company!

Whole Wheat Pumpkin Banana Bread

Yield: 1 loaf or 12 slices

Serving Size: 1 slice

Nutrition Information per Serving

(Nutritional analysis conducted using Nutrihand recipe analysis tool. This is a general estimate, and has not been anlayzed by a laboratory.)

185 Calories; 8g Fat; 220mg Sodium; 27g Total Carbohydrates; 3g Fiber; 13g Sugar; 4g Protein


  • 1 1/2 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup oil (coconut oil or canola oil works fine)
  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 1/4 cup plain nonfat Greek yogurt
  • 2 large eggs
  • 2 medium bananas, mashed
  • 1/3 cup canned pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts


  1. Preheat over to 350°F. Grease (with butter or cooking spray) a 9x5 inch loaf pan and set aside.
  2. In a large mixing bowl, whisk together flour, baking soda and salt.
  3. In a medium mixing bowl, mix together the oil, honey brown sugar, Greek yogurt, eggs, and vanilla until combined. Add pumpkin and mashed bananas to mixture and mix until combined.
  4. Transfer the wet mixture into the flour mixture, and fold until combined. Do not over mix.
  5. Pour the batter into the loaf pan. Bake for 50 minutes, or until a toothpick inserted into the middle of the bread comes out clean. To prevent bread from browning too much, cover loosely with aluminum foil for the last 10 minutes of baking.
  6. Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on rack for another 10-15 minutes before slicing.
  7. Once completely cooled, wrap bread in plastic wrap or store in an airtight container for up to one week at room temperature or in refrigerator.
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    • Leigha Brazelton
    • November 14, 2016

    Love your blog! Planning to try some of your recipes soon! I’ve got cans of pumpkin that need to be put to use.

    • Leigha Brazelton
    • November 14, 2016

    Love your blog! Looking forward to trying some of your recipes soon!

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