You didn’t think I was done with pumpkin recipes, did you? 🙂 Well, I am not as of yet! There is still some pumpkin love to be shared and this Nutty Pumpkin & Banana Bread with Chocolate Chips is simply too good to keep to myself.
It’s one of my “use it all up” or “accident” bakes. I know, I know, that might not fill you with much confidence as to the quality of the bake but bare with me. It’s only called that as I’ve used bits and bobs I had in my cupboards that needed using up. Bit of walnuts and chocolate chips in particular but also really overripe banana (even though it was supposed be purely pumpkin bread at the start). Oh well, never mind! 😉 The loaf turned out delicious and that bit more exciting too.
If you had a look at my Pumpkin & Cinnamon Muffins with Plum Jam recipe you might remember my recent discovery – White Rye Flour. I have used it half and half with plain flour last time I baked said muffins and was really pleased with the result. This time I decided to go all the way and use 100% white rye flour. I must say, again, really pleasantly surprised. The bake might not have the lightness of the muffins but the crumb is still far from dense and it gives this Nutty Pumpkin & Banana Bread with Chocolate Chips some of its nuttiness plus whole lot of goodness. Additional nuttiness also comes from walnuts which you can of course leave out (if you are nut free) or substitute with nuts of your choice.
I love this bread simply with cup of lemon tea and any time of day will do. Kids have been devouring it after school and nursery and hubby took couple of slices as breakfast on the go. Everybody happy! 🙂
Pin For Later!
I’m linking my Nutty Pumpkin & Banana Bread with Chocolate Chips with the following pages:
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Baking Crumbs hosted by Angela over at Only Crumbs Remain.
We Should Cocoa hosted by Choclette over at Tin and Thyme.
Cook Once Eat Twice hosted by Corina at Searching for Spice