The Heartwarming Banana Chocolate Chip Pumpkin Bread Recipe

Whipping up a delightful banana chocolate chip pumpkin bread brings pure comfort to any kitchen.

Autumn’s warmth fills the air with sweet aromas of spice and nostalgia.

Moist and tender, this beloved quick bread combines classic flavors that dance across your taste buds.

Rich chocolate chips provide delightful bursts of sweetness against the smooth pumpkin backdrop.

Seasonal ingredients merge perfectly in a simple yet impressive recipe that feels like a warm hug.

Cozy moments await you with each delectable slice, promising pure baking bliss.

Grab a fork and let the deliciousness begin!

Banana Pumpkin Chocolate Bread with Comfort Baked In

• Perfect for family gatherings, potlucks, or casual weekend brunches, this versatile bread satisfies both kids and adults with its irresistible combination of flavors.
• Packed with nutritious ingredients like bananas and pumpkin, this bread offers a clever way to incorporate healthy elements into a delicious dessert that doesn't compromise on taste.
• Simple mixing technique and straightforward instructions make this recipe accessible for bakers of all skill levels, from novice to experienced home cooks.

Banana Pumpkin Chocolate Bread Pantry Picks

• Bananas: Ripe bananas add natural sweetness and moisture to the bread.
• Pumpkin Puree: Provides a rich, autumn flavor and contributes to the bread's moist texture.
• Granulated Sugar, Brown Sugar: Sweeteners that enhance the overall flavor and help create a tender crumb.
• Vegetable Oil: Ensures the bread remains soft and helps bind the ingredients together.
• Eggs: Act as a binding agent and provide structure to the bread.
• Vanilla Extract: Adds depth and warmth to the flavor profile.

• All-Purpose Flour: The main structural component of the bread.
• Baking Soda: Helps the bread rise and creates a light texture.
• Cinnamon, Nutmeg, Cloves: Warm spices that complement the pumpkin and banana flavors.
• Salt: Enhances the overall taste of the bread.

• Chocolate Chips: Provide bursts of chocolate flavor and add extra indulgence to the bread.

How to Whip Up Banana Pumpkin Chocolate Bread

Step 1: Fire Up the Oven and Prep the Baking Vessel

Crank your oven to a toasty 350F (175C).

Grab your loaf pan and either coat it with a generous butter spray or drape parchment paper inside for easy bread removal.

Step 2: Create a Wet Ingredient Symphony

Grab a spacious mixing bowl and transform your ingredients into a smooth, creamy mixture.

• Ripe bananas (mashed into oblivion)
• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Vanilla extract

Blend until the mixture looks silky and unified.

Step 3: Assemble the Dry Ingredient Squad

• All-purpose flour
• Baking soda
• Ground cinnamon
• Nutmeg
• Cloves (optional but recommended)
• Salt

Mix these dry ingredients thoroughly.

Step 4: Marry the Wet and Dry Ingredients

Slowly introduce the dry ingredient mixture into the wet ingredients.

Stir gently and lovingly, ensuring everything blends smoothly without overmixing.

Step 5: Sprinkle Chocolate Magic

Fold chocolate chips into the batter.

Save a handful to create a delightful topping later.

Step 6: Transfer to Baking Pan

Pour the batter into your prepared pan.

Scatter the reserved chocolate chips across the top for an extra chocolatey surprise.

Step 7: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 55-65 minutes.

Check doneness by inserting a toothpick – it should emerge with just a few moist crumbs.

Allow the bread to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.

Kitchen Tips for Banana Pumpkin Chocolate Bread

• Use overripe, almost black bananas for deeper, sweeter taste and richer banana notes.
• Toss chocolate chips in a little flour before adding to batter, helping them distribute evenly and stay suspended during baking.
• Check bread at 55 minutes to avoid overbaking, ensuring a super moist and tender texture by removing from oven when just a few moist crumbs remain on toothpick.
• Swap regular flour with a 1: 1 gluten-free baking blend to make recipe suitable for those with gluten sensitivities.

Keeping Banana Pumpkin Chocolate Bread Fresh

• Store bread in an airtight container for 4-5 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.
• Wrap completely cooled bread in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator before serving.
• Cut bread into slices, separate with parchment paper, place in freezer bag. Microwave frozen slice for 15-20 seconds or toast directly from frozen.
• Keep at room temperature in sealed container for 2-3 days. Best enjoyed within first 48 hours for maximum freshness and soft texture.

Side Companions to Banana Pumpkin Chocolate Bread

• Savor Warm Coffee Pairing: Rich, bold espresso or cappuccino perfectly complements the sweet and spicy banana pumpkin chocolate bread, creating a delightful morning or afternoon treat.
• Enhance with Cream Cheese Spread: Whip softened cream cheese with a touch of honey and cinnamon to create a luxurious spread that elevates the bread's flavor profile and adds creamy texture.
• Pair with Caramel Drizzle: Warm salted caramel sauce drizzled over a slice brings out the bread's chocolate and pumpkin notes, adding a decadent twist to each bite.
• Match with Vanilla Ice Cream: Serve a warm slice alongside a scoop of creamy vanilla ice cream for a dessert-like experience that balances the bread's warmth and spices.

Creative Directions for Banana Pumpkin Chocolate Bread

• Gluten-Free Version: Replace wheat flour with a gluten-free blend or almond flour to accommodate those with gluten sensitivities.
• Vegan Adaptation: Swap eggs with flax eggs or mashed banana, and use coconut oil instead of regular oil for a plant-based alternative.
• Low-Sugar Option: Substitute granulated and brown sugar with monk fruit sweetener or stevia, reducing overall sugar content for health-conscious bakers.
• Nut-Infused Variation: Add chopped walnuts or pecans to the batter for extra crunch and nutritional boost, creating a more textured bread experience.

FAQs

• What makes this banana pumpkin chocolate bread unique?

The combination of ripe bananas and pumpkin puree creates a super moist and flavorful bread, while chocolate chips add a decadent twist to the classic quick bread.

• Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 replacement to maintain the bread’s texture.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is ready. Avoid having wet batter on the toothpick.

• Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but keep in mind that it might affect the bread’s moisture and overall texture. Try reducing by no more than 1/4 of the original amount.

Banana Chocolate Chip Pumpkin Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Warm spices and sweet banana mingle beautifully in this delightful Banana Chocolate Chip Pumpkin Bread. Seasonal comfort wraps around each slice, inviting bakers to savor autumn’s rich, comforting flavors with pure delight.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 cup chocolate chips (semi-sweet or dark)
• 2 large eggs

Sweeteners:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar

Fats and Spices:

• 1/2 cup vegetable oil or melted coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350F (175C) and setting up a 9×5-inch loaf pan with a light grease or parchment paper lining.
2. Create a silky wet ingredient foundation by thoroughly whisking together ripe mashed bananas, smooth pumpkin puree, both granulated and brown sugars, vegetable oil, eggs, and vanilla extract until the mixture achieves a uniform consistency.
3. Craft a dry ingredient blend by mixing flour, baking soda, warm spices like cinnamon, nutmeg, optional cloves, and a pinch of salt in a separate mixing bowl.
4. Gently marry the dry and wet ingredients, folding them together with minimal stirring to prevent dense texture, ensuring ingredients are just incorporated.
5. Enhance the bread’s decadence by carefully folding chocolate chips throughout the batter, reserving a small portion for a decorative top sprinkle.
6. Transfer the batter into the prepared loaf pan, artfully distributing the reserved chocolate chips across the surface for a visually appealing and flavor-packed finish.
7. Bake in the preheated oven for 55-65 minutes, monitoring for a perfectly cooked interior by inserting a toothpick that emerges with minimal moist crumbs.
8. Allow the bread to rest in the pan for 10 minutes, then gracefully transfer to a wire rack for complete cooling, ensuring optimal texture and ease of slicing.

Notes

• Prevent overmixing by gently folding ingredients to maintain a tender, soft bread texture with minimal gluten development.
• Swap vegetable oil with melted coconut oil or applesauce for a healthier alternative that keeps the bread moist and adds subtle flavor complexity.
• Control chocolate chip distribution by lightly coating them in flour before adding to prevent sinking, ensuring even chocolate throughout each slice.
• Enhance nutrition by substituting some all-purpose flour with whole wheat flour or almond flour for added protein and a nutty undertone without compromising the bread’s delicate crumb.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg