Pumpkin Banana Bread Recipe


For the first day of fall last week, it was clearly necessary to bake my first batch of pumpkin bread this season! It may be in the high 80s right now, and feeling very little like autumn, but some homemade pumpkin banana bread was perfect to celebrate the start of this new season. This new-to-me recipe made our home smell insanely delicious for hours on end, and I love this easy recipe! Do yourself a favor and make this simple, yummy pumpkin banan bread… the recipe makes two large loaves or four smaller loaves, which is perfect for sharing with neighbors, family, and friends.

Pumpkin Banana Bread

(recipe originally from Pizzazzerie)


2 sticks of softened butter

2 1/2 cups of sugar

4 eggs

1 can of pumpkin puree

4 cups of flour

1 teaspoon of baking soda

1 teaspoon of pumpkin pie spice

1 teaspoon of vanilla

5 ripe, mashed bananas


Preheat oven to 350. Combine butter and sugar in a bowl with a mixer with a paddle attachment, and cream together til combined. Add in eggs one at a time. Add in pumpkin and mix til combined. Add in pumpkin pie spice, baking soda, and flour, and stir til combined. Stir in mashed bananas and vanilla til combined. Bake for 1 hour and 20 minutes. Then enjoy!

If you want to host a fall dinner party or cook my favorite fall recipes or throw a chili + cornbread party – then don’t miss these wonderful posts from years past! And our Fall 2017 to-do list!


Peach Recipes | Peach Caprese, Fruit Pizza, Peach Flatbread

peach1I have been on a serious peach kick lately! (Which is only natural for a girl raised in Georgia!) I’m completely and utterly a seasonal eater/baker/cook, and I love savoring the tastes of the season. To me, summertime screams fresh fruit, preferably locally found at a neighborhood produce stand or the farmer’s market! We have been devouring peaches, blueberries, strawberries, and pineapple a ton this summer, and our fridge and fruit bowl are overflowing with these fruits right now. I cannot stop raving to Rob how good our most recent pick of perfectly luscious peaches are… he’s not quite as into peaches as I am!

I’ve been having fun combining peaches in some newer combinations in recent weeks, and I wanted to share a few quick, easy peach-inspired recipes with you.


Peach Caprese

I’m not a huge fan of tomatoes, though it’s one of those foods that I always try to like (same goes for Rob). I love salsa, ketchup, pico, and most anything tomato-based, but I just don’t love the fleshy interior of a plain tomato. I will, though, make an exception for caprese. You can almost mask the tomato with fresh mozzarella, a generous handful of basil, and balsamic, and I have been craving caprese all summer long. The other day, I decided to substitute to tomato for peaches, and the result was fantastic! It’s such a simple “recipe” – and you can even keep tomatoes in the mix, too! This is SO addictive and so delicious.

Slice peaches and fresh mozzarella and combine. Drizzle with balsamic vinegar and top with basil.


Peach Flatbread with Feta and a Balsamic-Honey Glaze

I’ve long been known as the girl who likes those stranger “pizzas,” and how can you blame me?! I love a good pepperoni pizza, but I also love the tantalizing combination of fig and prosciutto pizzas or pear and gorgonzola or fresh fruit and any cheese. My dad and Rob always tease me that these are not pizzas whatsoever, so I like to call these creations flatbreads to make them a little more fun and fancy sounding! Really, you could do just about any combination of a favorite seasonal fruit and a cheese like brie, goat, feta, gorgonzola, or fresh mozzarella.

I love using Trader Joe’s frozen naan as a base for flatbread or pizza. It’s the perfect size for an individual serving, and it takes about two minutes to heat up. I drizzled olive oil on the naan, baked it for about 2-3 minutes, and then added some toppings, which you can totally change up to suit your tastes and what you have on hand! I added crumbled feta and thinly sliced red onion, then popped it back in the over for about 4 minutes. Once I removed the flatbread from the oven, I topped it with sliced peaches, fresh basil, and a combination of honey with balsamic vinegar. (You can combine these two on the stovetop and serve warm – it’s the perfect drizzle!)


Fruit Pizza with Blueberries and Peaches

Apparently not everyone grew up with this sweet treat! One of my friends said it might be a Midwest thing, as her Michigan husband’s family loves this, too. Our family is from Ohio, and it’s been a sweet summertime tradition, particularly around the 4th of July, our entire lives. My sister and I both made fruit pizzas within the last week, and our husbands (both named Rob!) were a little thrown off at first. It’s one of the best and easiest desserts, and it only resembles pizza with a crust (sugar cookie), sauce (homemade cream cheese icing), and toppings (any combination of fresh fruit)!

Use one roll of Pillsbury sugar cookie dough, and press the dough onto a lightly greased cookie sheet. Bake at 350 for 10-12 minutes, and then let it cool completely. For the icing, cream together 8oz (one block) of softened cream cheese and 1/2 cup of powdered sugar. Spread it on the cooled cookie, much like you would a pizza. Slice any fruit (strawberries, blackberries, blueberries, kiwis, and peaches are all favorites!) and arrange it on your pizza. Honestly, I always think the most fun part is decorating your fruit pizza in a fun pattern – that was always the point, as a child!

We served this at a sangria and fruit pizza night with friends by the pool – it’s really fun to eat (slice it up like a pizza!) and quite nostalgic. Kids would love decorating (and eating) this, too!

Do you have any peach recipes that are your go-tos? My most recent Southern Living magazine just came, and it’s chock-full of peach recipes that I’m planning on whipping up next week, like peach + cream pancakes and peach cobbler. Yum!

And an old favorite of mine: peach-blueberry-blackberry cobbler!

Chocolate Chip Pumpkin Bread


I have another amazing fall recipe for you! I’ve been on a baking kick recently (see: chocolate chip banana bread + pumpkin chocolate chip oatmeal cookies), and I’m not hating it. Now that I work from home and have a lot of awesome opportunities for hosting people in my home, I’ve been on somewhat of a baking rampage! I also love baking once autumn rolls around, and I’m glad there are so many great ways to incorporate the flavors of fall into baking and cooking. I crave all things pumpkin and apple, and this chocolate chip pumpkin bread is a tried and true recipe that I know I’ll come back to again and again!

pumpkin bread

Chocolate Chip Pumpkin Bread

adapted from Sally’s Baking Addiction

1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground pumpkin pie spice
3/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
1 cup chocolate chips

Preheat the oven to 350F degrees and spray a 9×5 inch loaf pan with non-stick spray (you could also make muffins!).
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. In another bowl, whisk the eggs, sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, and be sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy!!

I’m curious what you’ve been baking recently! What are your favorite seasonal recipes this time of year?