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Recipes
Pumpkin Bread with Banana and Chocolate
Recipe

15 INGREDIENTS • 6 STEPS • 1HR 5MINS

Pumpkin Bread with Banana and Chocolate

Hello, fall! Here’s a moist, spiced pumpkin banana bread with chocolate chips, perfect for breakfast or snacking.
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Pumpkin Bread with Banana and Chocolate
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By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
Hello, fall! Here’s a moist, spiced pumpkin banana bread with chocolate chips, perfect for breakfast or snacking.
1HR 5MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
4
US / Metric
Baking Soda
1/2 Tbsp
Baking Soda
Baking Powder
1/2 tsp
Baking Powder
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Cloves
1/2 tsp
Ground Cloves
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Brown Sugar
1/2 cup
Brown Sugar, lightly packed
Vegetable Oil
2/3 cup
Vegetable Oil
Banana
1 cup
Ripe Mashed Banana
Nutrition Per Serving
VIEW ALL
Calories
1119
Fat
44.3 g
Protein
15.9 g
Carbs
170.8 g
Add to plan
logo
Pumpkin Bread with Banana and Chocolate
Save
author_avatar
By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
Cooking InstructionsHide images
step 1
Preheat your oven to 350 degrees F (180 degrees C), and grease two loaf pans, 8×4 or 9×5.
step 2
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.
step 3
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 Banana (1 cup); mix well. Stir in flour mixture. Fold in Chocolate Chips (1/2 cup).
step 4
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.
step 5
Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
step 6
Serve warm or at room temperature. Wrap bread in foil to store.
step 6 Serve warm or at room temperature. Wrap bread in foil to store.
Tags
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Breakfast
American
Snack
Shellfish-Free
Fall
Vegetarian
Pumpkin
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