Description

This moist and flavorful Pumpkin Bread with Banana and Chocolate is a delightful twist on classic pumpkin bread. Combining the rich sweetness of pumpkin and banana with melty chocolate chips, this quick bread is perfect for fall breakfasts, snacks, or a comforting dessert. Spiced with cinnamon, ginger, cloves, and nutmeg, it offers warm autumnal flavors that pair beautifully with the tender crumb.

Ingredients

Scale

Dry Ingredients

3 cups Unbleached All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1/2 teaspoon Baking Powder
1 1/2 teaspoons Ground Cinnamon
3/4 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/4 teaspoon Ground Nutmeg

Wet Ingredients

1 cup Granulated Sugar
1/2 cup Brown Sugar
2/3 cup Vegetable Oil
3 Large Eggs
1 cup Canned Pumpkin Purée
1 cup Mashed Banana (about 2 medium bananas)

Add-ins

1/2 cup Chocolate Chips

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (180°C). Grease two loaf pans, either 8×4 or 9×5 inches, to prevent sticking.
Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and nutmeg until evenly mixed.
Mix wet ingredients: In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well combined. Stir in the pumpkin purée and mashed banana, mixing thoroughly.
Combine wet and dry mixtures: Pour the flour and spice mixture into the wet ingredients and stir just until incorporated. Be careful not to overmix to keep the bread tender. Gently fold in the chocolate chips evenly throughout the batter.
Fill and bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. If the tops brown too quickly, tent with foil during the last 10-15 minutes.
Cool and serve: Allow the bread to cool in the pans for 5 minutes. Then, run a knife around the edges and carefully remove the loaves from the pans. Transfer to a wire rack to cool completely. Serve warm or at room temperature. Store wrapped in foil to keep fresh.

Notes

Use ripe bananas for maximum sweetness and moisture.
For extra moisture, substitute half the vegetable oil with applesauce.
Chocolate chips can be swapped for chopped nuts or dried fruit to customize your bread.
Be careful not to overmix the batter to avoid tough bread.
Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, freeze wrapped bread for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin bread, banana bread, chocolate chip bread, fall recipes, quick bread, spiced bread