This is a great recipe to ease your way into the fall season. It’s banana bread with just a hint of pumpkin. The bread comes out of the oven with toasted edges and a soft, tender interior. Despite using a lot of pumpkin pie spice and cinnamon, the bread has just the right amount of spice. The raw sugar on top is a must! It adds a sweet little crunch that takes the bread over the top. I substituted the eggs for flaxseed eggs. This bread is so good with a cup of coffee! Smear on some extra almond butter and a spoonful of yogurt for a delicious breakfast or serve with a scoop of ice cream for a tasty dessert.

For anyone living at high-altitude, here are the adjustments I made: -1/4 tsp baking soda, +2 tbsp flour, +1 tbsp avocado oil, +1 tbsp applesauce, bake @ 375°F for ~50 minutes.

Get the Recipe: Fluffy Pumpkin Banana Bread