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Pumpkin Banana Nut Bread

Pumpkin Spice & Everything Nice! Yep, another Pumpkin recipe of course! This time combining two of my absolute favorite flavors. Pumpkin + Banana = Pure Amazingness! I’m so happy with how this came out too! I’ll admit, I haven’t personally tasted it since my eating window has closed. But I will say it’s 💯 non basic husband approved! WINNING! It’s smells delightfully good, I smell banana, I smell pumpkin spice. Let’s just say my house smells pretty dang fantastic! Now if the weather would cool down, that’d be great too. Just saying... Anyways, without further ado, the recipe down below.

🎃 Pumpkin Banana Nut Bread 🎃

Dry Ingredients -
3 cups almond flour
3T Daks Pumpkin Spice (Link)
1/2T-1T Cinnamon
1/2-3/4 cup Granulated Sweetener of choice (Link)
1/2 cup Brown Sugar Substitute (Link)
2tsp Baking Soda
1/2tsp Baking Powder
Pinch of Kosher Salt

Wet Ingredients -
2/3 cups melted unsalted butter
1 cup Canned Pumpkin Purées (not filling)
3 eggs
40 drops OOOFlavors Banana Nut Bread - (Link mermaid-25 saves you)

Optional - (recommended)
1 cup Chopped Pecan pieces
1/2 cup Chocolate Chips (which I forgot)

Directions -
Preheat over to 350 & butter/grease two loaf pans.
Mix all your dry ingredients in a separate mixing bowl & set aside.
In a stand mixer (or another bowl) add your melted butter & sweeteners together, then add in your pumpkin, eggs, & flavor drops.
Once fully combined, mix in your dry ingredients. Add in your optional pecans & chocolate chips. Scoop out half your batter into one of your pans, then add the rest to the other one.
Place in the oven for 50-55 minutes, halfway through I suggest covering slightly with foil so it doesn’t burn.
Let cool once done, slice & enjoy!

Macros - 16 servings
Calories - 228
Fat - 21g
Protein - 5
Carbs - 4.8g
Net Carbs - 2.3 g

If you make this let me know how you like it!
Thanks for dropping by my work in progress blog! Have a great day!



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