Pumpkin Banana Chocolate Chip Bread Recipe
Introduction
This Pumpkin Banana Chocolate Chip Bread is a moist and flavorful treat perfect for autumn or any time you crave something sweet and comforting. Combining the natural sweetness of pumpkin and ripe bananas with melty chocolate chips, it’s an easy bread that fills your kitchen with amazing aromas.
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup semi-sweet chocolate chips, plus extra for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil, or line it with parchment paper to prevent sticking.
- Step 2: In a large bowl, combine the pumpkin puree, mashed bananas, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Some lumps are okay—avoid overmixing.
- Step 5: Fold in the chocolate chips carefully with a spatula. Sprinkle extra chocolate chips on top of the batter if desired.
- Step 6: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 7: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Tips & Variations
- For extra moisture, substitute half the oil with yogurt or applesauce.
- Try adding 1/2 cup chopped nuts like walnuts or pecans for crunch.
- Use dark chocolate chips instead of semi-sweet for a richer flavor.
- If using fresh pumpkin, roast and puree it yourself for best taste and texture.
Storage
Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze sliced portions for up to 3 months. To reheat, warm slices in a toaster oven or microwave briefly until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices, which could alter the flavor and sweetness of the bread.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking times may vary slightly.
PrintPumpkin Banana Chocolate Chip Bread Recipe
This Pumpkin Banana Chocolate Chip Bread is a moist and flavorful quick bread combining the natural sweetness of ripe bananas and pumpkin puree with warm autumn spices and delicious semi-sweet chocolate chips. Perfect for a cozy breakfast or snack, this bread offers a balanced texture and rich taste that’s easy to make and delightful to share.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
Add-ins
- 1 cup semi-sweet chocolate chips, plus extra for topping
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil, or line it with parchment paper to ensure easy removal after baking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree and mashed bananas. Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and uniform.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, taking care not to overmix, leaving some lumps for a tender bread crumb.
- Fold in the Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter using a spatula. For extra chocolatey goodness, sprinkle some additional chocolate chips on top of the batter before baking.
- Bake: Pour the batter evenly into the prepared loaf pan. Place the pan in the preheated oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Enjoy: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for best flavor and texture.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Fresh pumpkin puree or canned pumpkin both work well.
- Don’t overmix the batter to keep the bread tender and fluffy.
- Adding extra chocolate chips on top creates a beautiful, melty topping.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
- Freeze slices individually for convenient future snacks.
Keywords: pumpkin bread, banana bread, chocolate chip bread, quick bread, autumn recipe, spiced bread, moist bread
