Ingredients
Units
Scale
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 tsp vanilla extract
- 1 large banana, mashed
- 1/2 cup maple syrup
- 1 and 1/2 cups pumpkin puree (canned)
- 1/2 cup melted coconut oil
- 3/4 cup semi-sweet chocolate chips (additional to top with)
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the banana, maple syrup, and vanilla, combined. Whisk in the pumpkin, coconut oil. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Top with additional chips. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
Notes
You can also just use Pumpkin Spice blend instead of each spice. I’d use about 2 tsp’s & 1 tsp of cinnamon.
You can swap the maple syrup with 1/2 cup cane sugar, simply add it to the dry rather than the wet
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1