There’s no denying fall is here, at least for us in the mitten state of Michigan. Fall is a time for sweaters, boots, pumpkins and Halloween. I will admit I am addicted to my Bear Paw Boots and can’t wait to wear them again. I literally live in those things (ha ha). I’m sorry, but what woman doesn’t own some Bear Paws or Uggs, and yoga pants? Lately I’ve been seeing pumpkins everywhere, and I mean every where. I took Ava to the apple orchard and we had a really great time with my BFF’s Ayana and Lashonda. We’ve been friends for an unbelievable number of years–kind of crazy! Anyways Ava was running her way through the orchard, which I will have to post a video of soon LOL. As for the pumpkins, the orchard had a large pumpkin patch but I decided to hold out on buying any until later in the month when I head to my favorite Block’s Open Market. So be on the lookout for when I pick some up for fall decorating and more baking recipes to come.
For this recipe I had to use organic canned pumpkins–hey don’t judge me, I was simply improvising with what I had on hand. I love cheesecake and banana bread, and like most people we always seem to have bananas around. Lucky me, every time the bananas start to ripen Michael lets me know it’s banana bread time (ha ha). Gotta love my Michael, he works hard both on the scene of food and behind the scene of this blog. But ya, I figured pumpkin, bananas, and cheesecake could make for a good combo.
Anyways, Fall is definitely here as it has been raining for the last two days here in good ol’ Michigan, making the timing for this bread absolutely wonderful. I enjoyed my creation with some Tazo Chamamille tea, which was perfect for this particular rainy and cool day. Without further adieu this is the recipe I came up with, and it’s pretty easy to follow.
Enjoy the recipe below and remember…Fall is here.