Can I use fresh pumpkin instead of canned in Banana Chocolate Chip Pumpkin Bread?

Yes, you can use fresh pumpkin puree as long as it’s well-drained and smooth. Fresh puree often has more moisture than canned, so be sure to blot it with paper towels to avoid making the loaf too dense. For a creamy-textured loaf like our Pumpkin Bread , this swap adds even more homemade flavor.

What type of chocolate chips work best for Banana Chocolate Chip Pumpkin Bread?

Semi-sweet chocolate chips are the classic choice because they balance well with the sweetness of bananas and pumpkin. If you prefer a richer bite, dark chocolate chips work beautifully too. You can even mix them like we do in our Chocolate Zucchini Bread Recipe for added depth.

How should I store Banana Chocolate Chip Pumpkin Bread to keep it moist?

After cooling, wrap the loaf tightly in foil or store slices in an airtight container. Keep it at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze individual slices for quick breakfasts or snacks, similar to how we preserve our 4 Ingredient Banana Bread .

Can I make Banana Chocolate Chip Pumpkin Bread without eggs?

Absolutely! You can replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). This makes the bread fully plant-based without compromising structure. The result is still tender and rich just like our Banana Zucchini Bread , which also adapts beautifully to vegan tweaks.

Banana Chocolate Chip Pumpkin Bread – Ultimate Cozy Favorite (2025)

Description

A warm, nostalgic loaf combining ripe bananas, pumpkin puree, and chocolate chips into a moist, spiced bread that’s perfect for breakfast, snacks, or a cozy dessert.

Ingredients

2 ripe bananas, mashed
1 cup canned pumpkin puree
2 large eggs
½ cup brown sugar
¼ cup granulated sugar
½ cup melted butter or neutral oil
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup semi-sweet or dark chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the bananas.
Add pumpkin puree, eggs, melted butter or oil, and vanilla extract. Stir until combined.
In a separate bowl, mix flour, baking soda, cinnamon, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make it your own with add-ins like chopped walnuts, flaxseed, or a cream cheese swirl. For gluten-free, use a 1:1 flour blend. For vegan, substitute eggs with flax eggs and use plant-based butter.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baked
Cuisine: American