It’s Fall and you know what that means…. It’s basic bitch season aka pumpkin everything season. I can’t lie to you, I do love pumpkin. In fact, it is one of the only types of pie I will eat. I promised myself that I wouldn’t overdo it this year, but I couldn’t let the season pass by without giving you at least one recipe that’s packed with pumpkin.
If I am being perfectly honest, I landed on this recipe because I have been a little obsessed with banana bread lately and this is basically banana bread + pumpkin. So…. it’s essentially the perfect mix of warm flavors and something sweet. This recipe is super simple to make and most of the ingredients should be things already stashed in your pantry.
After preheating your oven and spraying your loaf with some non-stick spray, mix all of the dry ingredients in a large mixing bowl. You then want to mix all of the wet ingredients in a separate (smaller) bowl. From there, you can softly mix the wet ingredients into the dry, but make sure you don’t overmix batter during this process. Once the ingredients are combined, I softly fold in the chocolate chips and nut mix and then transfer the batter to the loaf pan. The bread should take about 45 minutes to cook, but I usually start testing it with a clean knife or toothpick around 30 minutes. This ensures you don’t overcook it which can leave you with a sponge-like texture.
Personally, I love serving this bread warmed up and if you’re feeling a little extra, you can drizzle some nut butter (or vegan butter) on top. No matter how you serve it, I promise you’ll be coming back for another slice!
Did you make this recipe? If so, be sure to snap a photo and share it with me online by tagging @wholesomeandhungry!
- 1 ¾ cups of all purpose flour
- 3/4 cup coconut sugar
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of pink salt
- 2 teaspoon of pumpkin pie spice
- ¼ teaspoon of cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ cup nuts (I used walnuts and hazelnuts)***
- ½ cup of vegan chocolate chips
- 1 small ripe banana - mashed
- 1 cup canned pumpkin purée
- 2 tablespoon agave or maple syrup
- 3 tablespoons unsweetened non-dairy milk (I used oat milk)
- 1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit.
Coat the loaf pan with non-stick spray (or you can line with parchment paper).
In a large mixing bowl, whisk together your dry ingredients.
In a separate bowl, mix together all of your wet ingredients.
Add your wet mixture into the dry mix and softly mix until the batter is just well combined. (I suggest using a wooden spoon to do this).*
Softly mix in the chocolate chips & nut mix. Be sure not to over-mix.
Transfer the batter into your loaf pan and bake for 45min or until the top is golden brown and a toothpick/knife can poke through the loaf clean.
Allow the loaf to cool for 10-15min in the pan before removing it and letting it continue to cool.**
*The batter will be thick and gummy-like. No need to worry, that is the right texture.
** It’s best to store the bread in the fridge for up to a week.
*** You can sub the nut mix for dried fruit if making this nut-free.
Recipes are guidelines, not rule books. All recipes can be recreated or customized to fit your likes, your food tolerance, and your palette. If you see something in a recipe that you do not like or cannot eat, simply replace it with whatever works for you.
I do not provide nutritional information as this will always be based on the ingredients (and amount of ingredients) you include. In order to get the most accurate nutritional value, be sure to read labels and weigh out each ingredient you use