Pumpkin Banana Chocolate Chip Bread Recipe

Introduction

This Pumpkin Banana Chocolate Chip Bread is a moist, flavorful treat perfect for cozy mornings or afternoon snacks. Combining seasonal pumpkin with ripe bananas and rich chocolate chips, it’s an easy recipe that fills your kitchen with autumn 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

1. 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 ensure easy removal.
2. Step 2: 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 until smooth and well blended.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves to create the dry mixture.
4. Step 4: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. It’s okay if the batter has some lumps—avoid overmixing to keep the bread tender.
5. Step 5: Fold in the chocolate chips carefully using a spatula. For extra chocolate flavor, sprinkle some additional chips on top of the batter.
6. Step 6: Pour the batter evenly into the prepared loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Step 7: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a nuttier texture, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
• To enhance the pumpkin flavor, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ginger or allspice.
• Use melted coconut oil for a subtle tropical aroma and dairy-free option.
• If you prefer a sweeter bread, sprinkle coarse sugar on top before baking for a crunchy crust.

Storage

Store the pumpkin banana chocolate chip bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to one week. To reheat, warm individual slices in the microwave for 15-20 seconds or toast lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast and puree it until smooth before measuring one cup for the recipe.

Can I substitute the chocolate chips?

Absolutely. You can use white chocolate chips, butterscotch chips, or chopped dark chocolate depending on your preference.

Pumpkin Banana Chocolate Chip Bread Recipe

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★★★★★

4.6 from 75 reviews

This Pumpkin Banana Chocolate Chip Bread is a moist and flavorful treat combining the natural sweetness of ripe bananas and pumpkin puree with warm autumn spices. Enhanced with generous chocolate chips, this bread is perfect for cozy fall mornings or as a comforting snack. Made with simple ingredients and easy-to-follow steps, it’s a delightful twist on classic banana bread.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes to 1 hour 45 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

1. 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 the bread releases easily after baking.
2. Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree and mashed bananas. Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and well blended.
3. Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using. This mixture brings the warm, spiced flavors into the bread.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until incorporated; it’s okay if a few lumps remain, as overmixing can make the bread dense.
5. Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter using a spatula. For extra chocolatey goodness, sprinkle some additional chocolate chips on top before baking.
6. Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Enjoy: Allow the bread to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for the best flavor and texture.

Notes

• Use ripe bananas for maximum sweetness and moisture.
• Do not overmix the batter to keep the bread tender.
• Substitute coconut oil with vegetable oil for a neutral flavor.
• You can omit cloves if you prefer less spice.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
• Freezes well: wrap tightly and freeze for up to 3 months.

Keywords: pumpkin bread, banana bread, chocolate chip bread, autumn bread, pumpkin banana bread, spiced bread