Pumpkin Banana Bread

A loaf of pumpkin bread with chopped walnuts on top, two slices cut, sits on a white board surrounded by autumn leaves, berries, and a cup of coffee.

Soft, spiced, and loaded with melty chocolate, this pumpkin banana bread is the best of both worlds. Banana makes it tender; pumpkin keeps it moist for days. It's the fall loaf I reach for first.

Course bread

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 369kcal

Author Wendy Polisi

Ingredients

⅔ cup unsalted butter, melted, 150 grams
2 teaspoon pumpkin pie spice
2 large eggs
1¼ cups brown sugar packed, 250 gram
2 ripe bananas well mashed, about a cup
1 cup pumpkin puree
2 ½ cups all-purpose flour 300 grams
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ cup semisweet or dark chocolate chips about 130 g, plus a few for the top
Optional: Chopped nuts for topping

Instructions

Heat the oven to 350°F. Grease a 9×5 loaf pan and line it with a parchment sling.
Melt the butter over medium heat in a small saucepan. Whisk the pumpkin pie spice into the warm butter, and cook for 30 seconds, until the spice is fragrant. Remove from the heat.
Whisk the eggs and the brown sugar until smooth. Add the mashed banana, pumpkin, and spiced butter, and whisk to a loose batter.
In a second bowl, whisk the flour, baking soda, baking powder, and salt. Before adding it in, toss the chocolate chips with about a tablespoon of that flour mix — it keeps them from sinking to the bottom.
Fold the dry into the wet just until you don't see flour, then fold in the chips. Don't overmix.
Scrape into the pan, scatter nuts on top if you like. on top, and set it on a sheet pan (it'll dome). Bake at 350°F for 70–85 minutes, tenting loosely with foil around 40 minutes if the top is browning fast. Pull it at 200–205°F in the center — trust the thermometer over the toothpick, especially with melty chips in there faking you out.
Cool in the pan 15 minutes, lift out onto a rack, and cool completely.

Notes

Storage
Wrapped tight on the counter, pumpkin banana bread stays soft for three or four days. I find it lasts a touch longer than a plain banana bread would.
I have found it best to slice it before freezing. Let it get solid on a parchment-lined baking sheet. You can then wrap them individually, or put them in a zip-top bag.

Nutrition