Tuesday, November 6, 2012
As I scrolled through my morning blogs on Sunday morning while sipping coffee, I suddenly had the urge to make something delicious that embodied the autumn weather we're in right now. When I pictured it, I imagined something moist with ginger and pumpkin puree, so I went to work researching a simple recipe I could whip up quickly and throw into the oven.
I used this recipe as a jumping off point- and a substitution of coconut oil for canola oil added even more subtle flavor.
It was warm and fragrant, and became more and more delicious every day. I highly recommend you eat it on a lazy Sunday afternoon with no agenda. (It would also be fantastic with some slivers of dark chocolate.) I can only imagine what fresh or crystallized ginger would have done.
Pumpkin-Ginger Banana Bread: