Banana Pumpkin Chocolate Chip Bread
This banana pumpkin chocolate chip bread is moist, cakey, and ready for the oven in 10 minutes. The ultimate fall quick bread!
Servings 12 Servings
Equipment
Ingredients
- 8 tbsp unsalted butter room temperature, plus more for buttering loaf pan
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup mashed ripe banana
- ½ cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- ¾ cup chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350ºF. Butter a 9 x 5 x 3-inch loaf pan. Set aside.
- With an electric mixer, or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, pumpkin puree, and vanilla. Stir well. Stir in the chocolate chips and nuts, if using, and pour into the prepared pan.
- Bake 1 hour & 10 minutes, until a cake tester comes out clean. Turn out onto a cooling rack and allow to rest until cooled.
Notes
Tips for Storing
- Store the cooled loaf wrapped in plastic wrap or in a zip top bag at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week, though the crumb is best at room temp.
- Freeze the whole loaf or individual slices wrapped tightly in plastic and bagged for up to 6 months.
- Reheat slices in the microwave in 15 second bursts, or toast them and add a smear of salted butter.
- Always cool the bread completely before wrapping, or trapped steam will make it soggy.
Nutrition
Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 298mg | Potassium: 152mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1874IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
