This easy Chocolate Chip Pumpkin Bread is the ultimate cozy fall treat! Made with pumpkin puree, ripe bananas, warm spices, maple syrup, and plenty of chocolate chips, this moist and fluffy pumpkin bread is simple to make and perfect for breakfast, dessert, or a satisfying snack.
Chocolate chip. Pumpkin bread. If you’re thinking that sounds really good, I promise, it tastes even better than you think. And when all foods fit in your diet, delicious dessert like this is a must.
Cue all the cozy vibes with this one: warm, gooey, chocolate-y pumpkin bread.
It’s made with simple ingredients and super easy to make. This pumpkin bread is the baked good that you need for fall.
I used to wonder about sharing desserts as a dietitian. Did it mean I wasn’t promoting “health”?
Now, as a more seasoned dietitian (or so I like to think), I know that health most definitely includes dessert.
Because if you’re craving something warm, sweet and satisfying for fall, slathering some pumpkin puree on toast probably isn’t going to cut it.
And what ends up happening instead? You then try a banana. Or a baked apple. Or a handful of chocolate chips.
Until finally, you cave and just eat the baked good you were craving all along. Except now you’re overfull from eating all of those foods, and you didn’t even enjoy it very much.
Yep, research actually shows that when we eat past the point of fullness and eat when we’re already full, it hinders our ability to feel satisfied and enjoy what we eat.
So instead, as part of ~health~ I really recommend eating things like dessert and sweets and baked goods and definitely this Chocolate Chip Pumpkin Bread.
All foods truly can fit. And, when you know all foods are allowed, it takes them off their pedestal and lets them just become something neutral that satisfies a craving. The end.
Oh and this specific recipe? Gives you the fluffiest, most moist, most delicious end result ever.
I hope you enjoy it, but try it for yourself and see!
Why You’ll Love This Chocolate Chip Pumpkin Bread
When it comes to fall desserts, this Chocolate Chip Pumpkin Bread is the best!
It’s like taking a classic banana bread and giving it a pumpkin spin with all the fall vibes.
This is a simple, easy dessert that comes out perfectly every time.
When you have a sweet craving in the fall, this Chocolate Chip Pumpkin Bread is a delicious way to satisfy it.
How to Make Chocolate Chip Pumpkin Bread
Add dry ingredients
In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix well. Pour dry ingredients into wet and mix to combine.
Fold in chocolate chips
Fold in chocolate chips and/or chocolate chunks, reserving some to add to top of pumpkin bread.
Pour into loaf pan
Pour Chocolate Chip Pumpkin Bread mixture into the loaf pan. Add remaining chocolate chips on top.
Bake
Bake Chocolate Chip Pumpkin Bread in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
If You Love This Chocolate Chip Pumpkin Bread, Try These Pumpkin Recipes
- Double Layer Chocolate Pumpkin Brownies: These decadent brownies are so satisfying.
- Pumpkin Pie Pudding: Like a pudding meets mousse in pumpkin form.
- Peanut Butter Pumpkin Bars: This reader favorite recipe makes an amazing nourishing snack.
- Fluffy Blender Pumpkin Pancakes: Easy pancakes made right in the blender.
- Creamy Pumpkin Pasta: Pumpkin + pasta? Say no more!
Ingredients You’ll Need
- Bananas: Make sure bananas are very ripe. To ripen unripe bananas, you can bake them (peel on) for 15 minutes at 350 F. They’ll be black on the outside, but perfect for baking.
- Eggs: Eggs add important moisture to the bread. I’ve never tried this recipe with flax eggs.
- Butter: Butter that’s too hot can mess with the texture of the bread. Let the butter melt and then cool.
- Pumpkin puree: If you’re buying canned pumpkin, you’ll like have some leftover. Store it in an airtight container in the fridge to use for another pumpkin recipe (like these Peanut Butter Pumpkin Bars).
- Granulated sugar: This recipe uses both granulated sugar and maple syrup to sweeten.
- Maple syrup: Honey can be substituted, but maple syrup is best here.
- All-purpose flour: Make sure to measure your flour well, as too much or too little flour can impact the texture of the bread.
- Spices: You’ll use both cinnamon and pumpkin pie spice.
- Chocolate chips: I love to use a mix of chocolate chips and chunks. Make sure to reserve some to add to the top of the bread before baking.
Chocolate Chip Pumpkin Bread Tips & Variations
- Storage: Make this Pumpkin Bread in advance! You can store it in airtight container or storage bag on the counter for up to 5 days. You can also freeze and keep it in the freezer for up to 3 months.
- Baking tips: Make sure to let your pumpkin bread cool completely before slicing it. This will give you the smoothest slices and give the bread time to finish setting once out of the oven.
- Mix ins: Feel free to get creative with addition mix ins. Try adding chopped walnuts, pecans or even roasted pumpkin seeds.
- Substitutions: To make this recipe dairy free, swap the butter for vegetable oil or melted coconut oil.
Frequently Asked Questions
Ingredients
- 2 very ripe bananas
- 2 eggs
- 5 tablespoons melted and cooled butter
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat oven to 350 F. Lightly grease a 9×5 loaf pan.
- In a large bowl, mash the banana. Add the eggs, butter, pumpkin puree, sugar and maple syrup. Mix well.
- In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix well.
- Pour dry ingredients into wet and mix to combine. Fold in chocolate chips and/or chocolate chunks, reserving some to add to top of banana bread.
- Pour mixture into the loaf pan. Add remaining chocolate chips on top. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread fully cool before cutting.
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This sounds so good! At which point do I add the banana? With wet ingredients?
How many servings does this make? Any adjustments if I wanted to add protein powder?
Hi there- it says to add honey in the directions but the ingredients call for maple syrup. Which works better?