Pumpkin Oatmeal Banana Carob chip Bread

I do love the fall with all it's colors and flavors.  Pumpkins are for sale at corner stores and local markets all over the city.  I just happened to have a can of organic pumpkin puree in my cupboard so I thought I'd make a tasty, little, pumpkin bread.  When baking, I really love to use bananas.  They can replace eggs or butter in a recipe.  Luckily, I had several on hand.
Here's a photo of all the ingredients.

 
I used:

• 2 mashed ripe bananas
• 1 cup pumpkin puree
• 1/4 cup canola oil
• 2 eggs
• 2 cups flour (you can use 1 cup whole wheat flour and 1 cup all purpose flour if you like)
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup sugar (I do a a half and half with turbinado sugar and light brown sugar)
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 -1 cup of carob chips(optional)

Preheat the oven to 350 and spray an 8 1/2 by 4 1/2 inch baking dish with a non stick spray. 
Mash the bananas and mix them with the pumpkin puree.  I tend to use a whole can of the puree so you can add extra oatmeal to even it out.  In went the 2 eggs (you can always use an egg substitute like flax seeds and water) and finally the oil.  Blend with a mixer on low.  
In a separate bowl I added all the dry ingredients together.  Marry the two bowls and stir together.  Add the carob chips or chocolate chips if desired. 
Today, I used one baking dish and also one muffin tin.  I baked the bread for one hour and the muffins for 25 minutes. 

There were more muffins but I had to test my product.  If you feel like butter makes everything better, then serve the bread warm with a little pat of butter and enjoy.

Yum, yum...