Pumpkin Banana Bread Recipe

Pumpkin banana bread sliced on a plate with chocolate chips on the side.

5 from 3 votes

Pumpkin Banana Bread Recipe

Pumpkin Banana Bread with chocolate chips is a hearty bread full of flavor from pumpkin puree and robust pumpkin pie spice seasoning for a delicious snack bread perfect with a cup of tea. Great for snacking, breakfast, or brunch. Perfect for Thanksgiving morning celebration.

Course Snack

Cuisine American

Keyword pumpkin banana bread, pumpkin banana bread recipe, pumpkin banana chocolate chip bread

Prep Time 5

Cook Time 45

cooling time 30

Total Time 1 20

Servings slices

Calories 209kcal

Author Eileen Kelly

Equipment

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Loaf Pan
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Whisk
Wooden Spoon

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoon ground cinnamon
1½ teaspoon pumpkin pie spice seasoning
1 teaspoon kosher salt
½ teaspoon baking powder
1 cup granulated sugar
⅓ cup light brown sugar (packed) packed
⅔ cup vegetable oil
3 large eggs
1 cup pumpkin puree canned or homemade
1 cup banana ripe and mashed
1 cup semi-sweet chocolate chips morsels
non-stick cooking spray

Instructions

Preheat the oven to 350°F/ 177°C. Spray two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
In a medium-sized mixing bow, whisk together the dry ingredients flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar. Set aside.
In a large mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and banana until blended.
Add the dry ingredients and stir just until combined. Stir in the chocolate chips.
Divide the batter between the prepared baking pans.
Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean.
Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Serving size: 2 standard loaf pans are used (8 ½ x 4-½ x 2-½) inch pans or 3-4 small loaves, approx. 18 slices.

Storage:

Store - Let the loaves cool completely before wrapping them tightly with plastic wrap or foil. Store at room temperature for 3-4 days.

Freeze – Wrap the cooled loaf securely in a double layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

Make Ahead– Prepare the bread and allow it to cool completely. Wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When ready to bake, remove from refrigerator and let come to room temperature before baking as directed.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition