Lovin' From the Oven

Chocolate Chip Pumpkin Banana Bread

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You either fall in the “love pumpkin” or “hate pumpkin” category. I never cared for it growing up (do any Asian households even eat pumpkin?!), but you can definitely count me in the first group now. Since one can of pumpkin is enough for two recipes, you bet that there will be more pumpkin coming your way.

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I baked these mini loaves and sent them to work with my DH. Thank goodness for co-workers! They’re the best at making more kitchen counter space. Since I’ve been working from home, I don’t have any co-workers to give these to. Sorry, DH. You’re just gonna have to take things to work for… forever. Hah.
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Pregnancy wise, I’m just over the half way mark! Can you believe it?! It seriously flew by. I’m 21 weeks tomorrow and finally starting to show. Every time I walk by my reflection, I have to do a double take because that baby bump throws me off. Is that really me? It’s crazy.

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We got this dish as a wedding present from one of our friends. It came straight from France and is the most beautiful plate in my cabinet! The colors and detail are a stunning presentation for this banana bread.

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Sprouts helped me kick off the pumpkin season with a wonderful package that they sent me. I went straight to the kitchen with a can full of pumpkin and turned it into this chocolate chip pumpkin banana bread. Yum! It’s the first pumpkin recipe for this year and it was a winner. Thank you Marla Meridith for the recipe!

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Chocolate Chip Pumpkin Banan Bread

Ingredients

  • 1/2 cup unsalted butter (1 stick) room temperature
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 cup canned pumpkin
  • 3 very ripe bananas
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips + 1/3 cup for topping
  • cinnamon/sugar for sprinkling (optional)

Directions

  1. Preheat oven to 350 degrees F. Grease or spray a (8X4 or 9X5) loaf pan (I used 4 small pans).
  2. Cream together the butter and sugar. Mix in the eggs, pumpkin, banana, and vanilla.
  3. Gradually stir in the flour, baking soda and pumpkin pie spice until just combined.
  4. Add 1/2 cup of the chocolate chips and mix again.
  5. Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips and cinnamon/sugar mix, if using.
  6. Bake uncovered for 60-70 minutes or until toothpick comes out clean. (I baked my 4 small pans for 33 minutes)
https://lovintheoven.com/chocolate-chip-pumpkin-banana-bread/

Pumpkin Chocolate Chip Oatmeal Cookies

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Sorry guys, I think I’ve skipped Thanksgiving in my home and went straight to Christmas because it looks like a glitter bomb went off in my living room. The Christmas tree is up, the stockings are hung, the fireplace is decorated, and there in tinsel EVERYWHERE. I put everything up when I was home sick and it instantly made me feel better.

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This is the first year that we (my DH and I) actually have a Christmas tree. We were constantly moving from apartment to apartment and never had the storage space for a tree before. We also knew we were eventually coming back to LA from the bay area, so that was one less item that we worried about taking with us. The tree is a skinny one because of our small space, but it just about touches the ceiling. I plug it in every night and stare at how beautiful it truly is. I started collecting ornaments on all of our trips, so it’s a reminder of all of the places we’ve traveled… Our little traveling tree.

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I figured I’d make up for jumping holidays quickly by posting some more pumpkin recipes before we hit Thanksgiving (which, by the way, is only 4 days away!). I still don’t know what cookies I’m baking for Thanksgiving yet. Do you already have your menu together? I’d love to hear what everyone’s making!

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As you can see from the pictures, these cookies didn’t flatten AT ALL. I didn’t press down on them prior to baking, but make sure to do so if you don’t wan’t cookie balls! I didn’t mind, they still tasted great.

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These cookies had a mild/medium pumpkin taste. I thought that the oats went wonderfully with the pumpkin. It’s almost as if it absorbed all of the moisture from the pumpkin puree and locked it in to keep them soft. Recipe from Baking Bites.

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Pumpkin Chocolate Chip Oatmeal Cookies

Yield: 2 dozen

Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 cups quick cooking oatmeal
  • 1 cup chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Cream together the butter and both sugars. Add in the egg, pumpkin, and vanilla.
  3. Gradually stir in the flour, baking powder, baking soda, salt and pumpkin pie spice until just combined.
  4. Working by hand, stir in the oatmeal and chocolate chips.
  5. Drop by rounded tablespoonfuls of the dough onto the baking sheet.
  6. Bake for about 11-13 min.
https://lovintheoven.com/pumpkin-chocolate-chip-oatmeal-cookies/

Pumpkin Spice Rice Crispy Treats

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Pumpkin Spice Rice Crispy Treats

Ingredients

  • Nonstick cooking spray
  • 3 tablespoons unsalted butter
  • 1 (10 oz.) bag mini marshmallows
  • 1/4 teaspoon vanilla extract
  • 2 tsp pumpkin pie spice
  • 6 cups crispy rice cereal
  • cinnamon sugar, for sprinkling (optional)

Directions

  1. Spray a 9x13 pan (or 9x9 or 11x7 if you want thicker rice crispy treats) with nonstick spray. Set aside.
  2. Melt the butter and marshmallows in a large pot over medium low heat. Continuously stir until all of the marshmallows are melted.
  3. Remove from heat and mix in the vanilla extract and pumpkin pie spice. Stir in the cereal.
  4. Pour mixture into prepared pan and lightly press down with a rubber spatula. Sprinkle cinnamon sugar on top. Cut into squares and enjoy!
https://lovintheoven.com/pumpkin-spice-rice-crispy-treats/

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