Easy Banana Pumpkin Chocolate Chip Bread Recipe

There’s nothing quite like the aroma of freshly baked bread filling your kitchen, and when that bread is a mouthwatering banana pumpkin chocolate chip delight, it’s even better. This easy recipe combines the earthy sweetness of pumpkin, the rich taste of ripe bananas, and delightful bursts of chocolate, making it a must-have in your recipe collection.

My grandmother used to bake similar bread for us during autumn, which was always a family favorite. The harmonious blend of pumpkin and banana was comforting and indulgent. We would gather around the kitchen table, each with a warm slice in hand, savoring every bite as she shared stories of past harvests and cozy fall days. Now, as I bake this recipe for my own family, those cherished memories come rushing back with every loaf.

Why You’ll Love This Recipe

This recipe is a beautiful blend of flavors and textures. It’s incredibly easy to make, even for a novice baker. The sweetness from the bananas pairs perfectly with the pumpkin, creating a moist and tender crumb. Each mouthful is complemented by the gooey richness of chocolate chips, making it irresistible. The loaf is not only delicious but also versatile, suitable for breakfast, as a snack, or even dessert.

Ingredients Notes

To achieve the best flavor, use ripe bananas with brown spots on the peel. Opt for pure canned pumpkin puree, avoiding pumpkin pie mix which contains spices and sugar. Feel free to substitute dark chocolate chips if you prefer a more intense chocolate flavor. You can also add a sprinkle of cinnamon or nutmeg to enhance the fall flavors.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set it aside.

Step 2

In a large bowl, mash 2 ripe bananas with a fork until smooth. Stir in 1 cup of pumpkin puree and 1/2 cup of melted butter.

Step 3

Add 1 cup of sugar, 2 beaten eggs, and 1 teaspoon of vanilla extract. Mix well until fully combined.

Step 4

In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually incorporate this into the wet ingredients, stirring gently.

Step 5

Fold in 3/4 cup of chocolate chips until just mixed. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Storage Options

Once cooled, store the bread in an airtight container at room temperature for up to 3 days. To freeze, wrap the loaf in aluminum foil and place it in a ziplock bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat slices in the microwave for 10-15 seconds for that freshly baked feel.

Variations & Substitutions

For a healthier twist, replace half of the all-purpose flour with whole wheat flour. To make it vegan, substitute the butter with coconut oil and the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). You can also add nuts such as walnuts or pecans for an extra crunch.

Serving Suggestions

This bread is perfect with a cup of coffee or tea for breakfast. It’s also an excellent addition to a fall brunch menu. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option that’s sure to delight your guests.

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure the mix includes xanthan gum to help bind the bread.

What if I don’t have chocolate chips?
If you don’t have chocolate chips on hand, you can chop up your favorite chocolate bar and use those pieces instead. Alternatively, omit the chocolate for a simpler banana pumpkin loaf.

Can I use fresh pumpkin instead of canned?
Absolutely! Simply roast and puree your pumpkin flesh, then measure out the required amount. Make sure to drain excess water to get a consistency similar to canned pumpkin puree.

With its irresistible combination of flavors, this banana pumpkin chocolate chip bread is a recipe worth sharing with loved ones. Whether you’re warming up a slice for yourself or preparing a loaf for a gathering, this dish is a delicious way to celebrate the comforting tastes of the season.

Easy Banana Pumpkin Chocolate Chip Bread Recipe

This Easy Banana Pumpkin Chocolate Chip Bread is a moist, delicious bread that brings together the flavors of banana, pumpkin, and chocolate chips in a simple recipe.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 cup mashed ripe bananas about 2-3 bananas
• ▢ 0.5 cup pumpkin puree
• ▢ 1 tsp vanilla extract
• ▢ 1 cup semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together the flour, baking soda, and salt.
• In another bowl, whisk together the sugar and oil. Stir in the eggs, mashed bananas, pumpkin puree, and vanilla extract.
• Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This bread is perfect for breakfast or as a snack. It can be stored in an airtight container for up to 3 days.