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Banana and pumpkin spice are a wonderful combo. The warm fall flavors of the spice complement the fruitiness perfectly and work really well in this breakfast banana loaf. The bread is very light, not very sweet at all and full of comforting flavors. I suggest toasting it and serving it with a little bit of butter. Makes for a great start into the day. :)
Food Photography and Styling: I used a slate cheeseboard as the surface for this bread because I liked the contrast of the dark blue with the brown of the bread. As usual, I used flags to keep most of the photo dark and let the light fall only onto the food to make it look as if it were sitting in a spotlight. Since my serving suggestion is to toast this bread I wanted to show the butter partially melting and I used a little torch to do that. This loaf wasn’t entirely symmetric, one side was slumping a bit and that distracted me so I lifted it up a bit with Photoshop’s liquify filter. As usual, I lit the photo with my strobe.
Camera Settings: Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.
Pumpkin Spice Banana Bread Recipe
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons pumpkin spice
- pinch of salt
- 5 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- 2 eggs
- 2 very ripe bananas, mashed up with a fork
- 1/2 cup chopped nuts (walnuts, pecans or almonds)
- Heat the oven to 350 degrees F.
- Grease a 9–inch by 5–inch by 3–inch loaf pan. Set aside.
- Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
- Beat butter and sugar in a bowl until creamy.
- Beat in the eggs.
- Beat in the dry ingredients.
- Beat in the bananas.
- Beat in the nuts.
- Fill the batter into the pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.