Pumpkin Bread with Banana and Chocolate

15 INGREDIENTS • 6 STEPS • 1HR 5MINS

Pumpkin Bread with Banana and Chocolate

Recipe

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

Love This Recipe?

Pumpkin Bread with Banana and Chocolate

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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

3 cups

Unbleached All Purpose Flour

2 tsp

Baking Soda

1 tsp

as needed

Baking Powder

2 tsp

Ground Cinnamon

1 tsp

as needed

Ground Cloves

as needed

Ground Nutmeg

1 cup

Granulated Sugar

1/2 cup

Brown Sugar, lightly packed

2/3 cup

Vegetable Oil

3

1 cup

Canned Pumpkin Purée

1 cup

Ripe Mashed Banana

1/2 cup

Chocolate Chips

Nutrition Per Serving

VIEW ALL

Calories

1119

Fat

44.3 g

Protein

15.9 g

Carbs

170.8 g

Love This Recipe?

Pumpkin Bread with Banana and Chocolate

Save

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 (2 tsp), Kosher Salt (1 tsp), Baking Powder (as needed), Ground Cinnamon (2 tsp), Ground Ginger (1 tsp), Ground Cloves (as needed), and Ground Nutmeg (as needed) 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.

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