Easy Pumpkin Chocolate Chip Bread (55 Minutes)
A moist, spiced quick bread celebrating fall flavors, combining pumpkin puree and mashed bananas with melty semisweet chocolate chips. Simple enough for weeknight baking, this loaf delivers a tender crumb and warm pumpkin-pie spice notes.
Ingredients
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 1 cup pumpkin puree
- 2 large eggs (room temperature)
- 1 cup light brown sugar
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour a 9x5-inch loaf pan
- In a bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg
- In another bowl, combine mashed bananas, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla until smooth
- Add dry ingredients to wet ingredients and gently fold until just combined; scrape down bowl as needed
- Fold in chocolate chips
- Transfer batter to prepared pan
- Bake 55-60 minutes until toothpick inserted in center comes out clean
Notes
Use 100% pumpkin puree (not pie filling)
Fully ripe bananas yield maximum sweetness and moisture
Measure flour by spooning into cup and leveling
Storage: Cool completely, then wrap in plastic and freeze for up to 3 months
Substitution for oil: Add an extra ripe banana (mashed), but texture will be denser
Fully ripe bananas yield maximum sweetness and moisture
Measure flour by spooning into cup and leveling
Storage: Cool completely, then wrap in plastic and freeze for up to 3 months
Substitution for oil: Add an extra ripe banana (mashed), but texture will be denser
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 30mgSodium: 220mgFiber: 2gSugar: 12g
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