Pumpkin Banana Chocolate Chip Bread
Indulge in the ultimate fusion of fall flavors and comforting sweetness with this Pumpkin Banana Chocolate Chip Bread. This moist and tender loaf combines the rich earthiness of pumpkin purée and warm spices like cinnamon, nutmeg, and cloves with the natural sweetness of ripe bananas. Every bite is punctuated by pockets of gooey semi-sweet chocolate chips, adding a decadent twist to this classic treat. Simple to prepare with just 15 minutes of prep time, this recipe is perfect for cozy mornings, snack breaks, or even dessert. Serve it warm or at room temperature, and enjoy its irresistibly soft texture and dynamic flavor. Plus, this loaf freezes beautifully, making it a great make-ahead dish for busy weeks or holiday gatherings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 2 large Eggs
- 1 cup Mashed ripe banana
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 0.5 cups Vegetable oil
- 1 teaspoon Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
In another bowl, beat the eggs. Add the mashed banana, pumpkin puree, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Fold in the chocolate chips gently with a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the bread warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 578.8 g | 210% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 328.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
