The Best Chocolate Chip Pumpkin Bread: A Cozy Delight
The Best Chocolate Chip Pumpkin Bread: A Cozy Delight is a practical, flavor-forward best chocolate chip pumpkin bread recipe with clear ingredients and step-by-step instructions. - Storage: Sealed on countertop for up to 4 days; freeze for up to 2 months.
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 2 medium ripe bananas, mashed approx. 3/4 cup
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar coconut sugar is an acceptable substitute
- 1 /3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 /4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, sugar, oil, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Fold the dry ingredient mixture into the wet mixture until just combined.
- Fold in chocolate chips.
- Scrape batter into the prepared pan and smooth the top. Sprinkle with additional chocolate chips if desired.
- Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before removing from the pan and slicing.
Notes
See article notes for additional tips and storage guidance.