Go Back
Print
gluten-free pumpkin banana chocolate chip bread bakes up fluffy and moist.

Gluten-free Pumpkin Banana Chocolate Chip Bread

This recipe combines pumpkin, banana and chocolate chips into fluffy, moist loaves good for breakfast, snacks, or any time.

Course Breakfast, Snack
Keyword gluten free, pumpkin banana chocolate, pumpkin bread, pumpkin chocolate chip
Prep Time 20 minutes
Cook Time 50 minutes
Servings 24 servings

Ingredients

  • 11 Tbsp. softened butter
  • 1 ⅓ cup granulated sugar
  • ½ tsp. vanilla
  • 4 large eggs
  • 1 cup pureed pumpkin
  • 1 cup mashed bananas (2 large)
  • 3½ cups gluten-free baking flour I use Bob's Red Mill 1-for-1 baking flour
  • 2 tsps. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsps. pumpkin pie spice
  • 1⅓ cups semisweet chocolate chips
  • 1 Tbsp. gluten-free baking flour

Instructions

  1. Preheat oven to 350 degrees and spray two 9x5-inch loaf pans with non-stick cooking spray.

  2. In a LARGE mixing bowl beat together softened butter, sugar, vanilla and eggs.

  3. Add the pumpkin and banana and stir until combined. Don't worry about lumps in the batter.

  4. In a second bowl, mix together dry ingredients: flour, baking powder, Baking soda, salt and pumpkin pie spice.

  5. Gradually add dry ingredients to wet, stirring just until combined. Overmixing here will make your bread tougher.

  6. Stir the 1 tablespoon of flour into the chocolate chips. Add one cup of chocolate chips to the batter. Reserve 1/3 cup to sprinkle on top. The flour keeps the chocolate from sinking to the bottom of the pan.

  7. Divide the batter into the two loaf pans. Sprinkle the chips on top.

  8. Bake for 50-60 minutes, covering the loaves loosely with foil for the last 15 minutes or so to keep the tops from getting too brown.

  9. Let cool for 15 minutes in the pan, then take the loaves out to finish cooling on a wire rack.

Recipe Notes

Be sure to use pureed pumpkin, not pumpkin pie filling. Test the loaves for doneness with a toothpick. Crumbs on the toothpick are okay, but you shouldn't see wet batter on it. You can use milk chocolate chips or mini chocolate chips. Your choice or what you have in the pantry.