Pumpkin Banana Bread Recipe
This pumpkin banana bread recipe is a classic easy dessert made perfect for fall! Full of incredible pumpkin flavor, this bread is soft and fluffy, and so delicious.
Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp oil
- 1 ripe banana, mashed
- 3/4 cup pumpkin puree
- 1 2/3 cups all-purpose flour, measured then sifted
- ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 cup chocolate chip morsels
Instructions
- Preheat the oven to 350°F. Line a bread pan with parchment paper.
- In a large mixing bowl, beat theeggs and sugar until light and fluffy. Mix in the oil, mashed banana, and pumpkin puree.
- In a smaller bowl, sift together flour, cinnamon, baking powder, and pumpkin spice.
- Use a spatula to fold the dry ingredients into the wet batter. Once the dry ingredients are incorporated, fold in the chocolate chips.
- Pour batter into the bread pan.
- Bake the bread 55-60 minutes. Remove from the oven and let the bread cool before cutting into it.
Notes
- Level up your banana bread: We love a banana bread with nuts, and this bread would be no exception! Load it up with chopped walnuts and even dried fruit, like raisins or cranberries.
- Sift the dry ingredients: To get the best texture, sift the dry ingredients together to prevent lumps.
- Let the bread cool: For the perfect slices of pumpkin banana bread, let the bread cool completely before cutting into it. This is the most challenging part of the recipe.
- Storage. Banana bread can be kept at room temperature for 3-4 days as long as it is tightly wrapped. If you would like to store it longer, you can refrigerate it for up to a week.
- Freeze. Add banana bread slices to a freezer-safe ziploc and store for up to 3 months. Thaw: Place into the refrigerator and thaw overnight before enjoying!