Hello, fall! Here’s a pumpkin bread with chocolate chips! And banana! to get you in the autumnal state of mind.
Let’s talk about pumpkin bread for a moment.
This is actually the first time I’ve ever had it…I think.
And, I was the one making it. Usually it goes like this: I go to a restaurant (lol at quarantine making that not possible) and taste something delicious. I can’t get it off my mind, so I think about it and savor the memory of it for days — weeks, even.
Then, I crave it so much that I find a copycat recipe and attempt to make it myself. Typically, it’s not as delicious, but that’s because I don’t use as much butter and salt as restaurants do (hint: that’s why restaurant food is SO MUCH BETTER!). Anyways, so I whip it up at home and then find that I do still enjoy it, so then I keep making it until I’m tired of it.
But this time it was different. And, let me start by saying I’ve never been a pumpkin girl. That’s right. Never. I’ve never been into the classic PSL or craved pumpkin…anything.
Yet, I’ve been missing fall at home in New England so very much and something just…happened.
I became a pumpkin fanatic. I’ve been making EVERYTHING pumpkin. And, I’ve been buying everything pumpkin, too. You don’t even want to know how much I’ve spent at Trader Joe’s this week. It’s embarrassing…and also delightful, because that means I know my shelves are stocked with fall sh*t that I cannot wait to continue snacking on.
Anyways, here we are! The pumpkin bread I’ve been going on and on about on Instagram. I spotted it on The Pioneer Woman’s site and had to make my own version. So, I removed the pecans (I’m not a huge fan of nuts in bread…anyone with me on this?) and swapped them for chocolate chips. I stand by the decision now having tasted it and am v v into it.
You can find the original recipe over on The Pioneer Woman – the recipe below is the same, with the addition of chocolate chip sand removing the pecans!
3 c. Unbleached All-purpose Flour
2 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Freshly Grated Nutmeg
1 c. Granulated Sugar
1/2 c. Lightly Packed Light Brown Sugar
2/3 c. Vegetable Oil
1 c. Canned Pumpkin Puree
1 c. Mashed Ripe Banana
1/2 c. Chocolate chips
Preheat your oven to 350ºF, and grease two loaf pans, (8×4 or 9×5).
Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in chocolate chips.
Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
Serve warm or at room temperature. Wrap bread in foil to store.
*Original recipe, ingredients, and instructions by The Pioneer Woman
What do you think? Are you ready to embrace fall with this delectable pumpkin bread?! I hope that, even if you’re not a pumpkin fanatic (hello past me!), that you’ll give this one a try. And, if you do, share and tag me! I’m @gabivalladares on Instagram and Pinterest – I’d love to see your creations and how you make The Pioneer Woman’s recipe your own, too 😊
If it’s other fall recipes you’re looking for, click that link and enjoy!