Pumpkin Banana Gingerbread

And we're back! Sorry for the little hiatus on the blog. I had an eventful holiday with lots of travel and several bouts of sickness, but I'm back and ready to cook up a storm in 2013. I though I'd start by sharing this delicious Pumpkin Banana Gingerbread. This bread is perfect for the holidays but would be just as delicious any other time of the year.

Pumpkin Banana Gingerbread
makes 1 loaf, adapted from liv life

1/4 C vegetable oil  
1/4 C plain soy yogurt  
2/3 C brown sugar
1 C pumpkin puree
1 C mashed banana  
2 Tbps orange juice  
1 tsp vanilla extract  
1 1/2 C flour
3 tsp ground flax  
1/2 tsp baking powder  
1 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon

Preheat oven to 350 F.
Combine the vegetable oil, soy yogurt, brown sugar, pumpkin, banana, orange juice, and vanilla in a bowl and set aside.
In another bowl mix the flour, baking soda, baking powder, salt, ginger, allspice, and cinnamon. Add the pumpkin mixture in to the dry ingredients and mix until combined.

Pour batter into a greased loaf pan and bake for 55-60 minutes or until golden brown.
Let cool and then slice and enjoy with a little vegan butter.

This bread has the best of both worlds - it's moist and chewy like banana bread, and has the great pumpkin and gingerbread flavors that are perfect for the fall or winter. I hope you'll enjoy it as much as we did.

Thanks for stopping by!