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Tuesday, January 26, 2021

Wellness Wednesday: Pumpkin Banana Bread

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Ashley Coleman Thayer
Ashley Coleman Thayer
Ashley Coleman Thayer is a spokesperson/model/host, former Miss Teen USA, and a health & fitness blogger. She lives in Delaware with her husband and three daughters; where she enjoys yoga, cooking & baking, running, and of course, reading bedtime stories. To find more of her work, visit SelfSoulSpace.com.

Happy Fall… the season of all things pumpkin! In honor of the crisp air and the leaves falling, I brewed myself a cup of pumpkin spice coffee and started baking Pumpkin Banana Bread. Mmmm, my house smelled wonderful and this bread tastes amazing (and it’s healthy)! No eggs – fruit and vegetables – and minimal fat! Here’s my recipe for Pumpkin Banana Bread, so you can start the season off right!

IMG_3987Pumpkin Banana Bread
yields 2 loaves

Ingredients
1 cup sugar
1/2 cup canola oil (or melted butter)
4 ripe bananas, peeled and mashed
1 15oz can Pumpkin puree, unsweetened
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2 1/2 tsp baking powder
3 1/2 cup self-rising flour
2/3 cup water

Directions
Preheat oven to 350 degrees. Grease and flour 2 9×5 loaf pans.

In a large bowl, mix sugar and oil. Then mix in bananas, pumpkin, and vanilla.

In a medium bowl, mix together dry ingredients.

Alternating dry mixture and water, add it to the wet ingredients in small batches. Divide batter between two loaf pans, bake for 40-45 min, or until toothpick comes out clean. Let stand 10 min, then remove from pans and cool completely. Enjoy!


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This is ‘an opportunity to re-examine how we deliver health,’ U.S. Sen. Chris Coons said, noting he has five AmeriCorps members serving in his office.

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