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Pumpkin Bread with Banana and Chocolate

Hello, fall! Here’s a moist, spiced pumpkin banana bread with chocolate chips, perfect for breakfast or snacking.

Total Time

1hr 5min

0.0

0 Ratings

Author: By Gabriella

Servings:

Ingredients

•

3 cups

Unbleached All Purpose Flour

•

1/2 Tbsp

Baking Soda

•

1 tsp

Kosher Salt

•

1/2 tsp

Baking Powder

•

1/2 Tbsp

Ground Cinnamon

•

3/4 tsp

Ground Ginger

•

1/2 tsp

Ground Cloves

•

1/4 tsp

Ground Nutmeg

•

1 cup

Granulated Sugar

•

1/2 cup

Brown Sugar , lightly packed

•

2/3 cup

Vegetable Oil

•

Eggs

•

1 cup

Canned Pumpkin Purée

•

1 cup

Mashed Ripe Bananas

•

1/2 cup

Chocolate Chips

Cooking Instructions

Preheat your oven to 350 degrees F (180 degrees C), and grease two loaf pans, 8×4 or 9×5.

Whisk Unbleached All Purpose Flour (3 cups) , Baking Soda (1/2 Tbsp) , Kosher Salt (1 tsp) , Baking Powder (1/2 tsp) , Ground Cinnamon (1/2 Tbsp) , Ground Ginger (3/4 tsp) , Ground Cloves (1/2 tsp) , and Ground Nutmeg (1/4 tsp) together.

In another bowl, beat Granulated Sugar (1 cup) , Brown Sugar (1/2 cup) , Vegetable Oil (2/3 cup) , and Eggs (3) until combined. Add Canned Pumpkin Purée (1 cup) and Bananas (1 cup) ; mix well. Stir in flour mixture. Fold in Chocolate Chips (1/2 cup) .

Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.

Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.

Serve warm or at room temperature. Wrap bread in foil to store.

Nutrition Per Serving

CALORIES

2248

FAT

91.0 g

PROTEIN

32.0 g

CARBS

342.8 g