Spicy Pumpkin Banana Bread with Chocolate Chips. I know you want some. It’s a little slice of heaven. Totally addictive. Moist sweet banana, and earthy pumpkin combined with chocolate chips, what’s not to like? And it’s super easy to make.
If Fall was a loaf of sweet bread, this would definitely be it.
Spicy Pumpkin Banana Chocolate Chip Bread
Honestly, I’m not a pumpkin pie fan, but I adore this spicy pumpkin banana bread. It’s absolutely delicious. When you combine the banana and pumpkin, neither one of them overpowers the other. It’s just a perfect combination of flavors. And when you add the chocolate chips, this sweet bread goes over the top. It’s more like a cake than bread due to the moist, dense texture. No matter how you look at it, cake, bread, dessert, this recipe is sure to bring Fall into your home. It also makes a fantastic gift for someone special. Once it’s cooled, you can wrap and freeze it for a couple of months, although I doubt it will last that long!
I added some extra spice and a little heat with my Nuthin’ but Datil, pure ground datil pepper powder. I am the Datil Pepper Lady after all. The fruity, spicy heat of Nuthin’ But Datil, pure ground datil peppers, along with cinnamon, allspice, and nutmeg, makes every bite a little bit of heaven to celebrate fall. It’s like a party in your mouth.
Pumpkin Banana Chocolate Chip Bread made with Nuthin’ But Datil
Milk allergy anyone?
I’ve recently discovered that I’m allergic to milk and dairy, so I made this recipe vegan, but you could just as easily use regular eggs and cow’s milk. For my version, I used unsweetened vanilla almond milk, and Bob’s Red Mill egg substitute along with coconut oil, and my hubby couldn’t tell the difference. I’ll include instructions in the recipe for making it both ways, as not everyone will have almond milk or egg substitute.
Speaking of egg substitute, have you ever used it? I’d never tried it before, and I was pleasantly surprised. It comes in a powdered form that you mix with water to make a sort of paste. It looked a little weird, totally unlike eggs, but it really worked. You can’t use it for scrambled eggs, but it worked better than I had hoped in this bread. You’d never know there weren’t real eggs in the finished product. This spicy pumpkin banana chocolate chip bread will blow you away with its almost sinful aroma and flavor.
Spicy Pumpkin Banana Chocolate Chip Bread with OSA Gourmet Nuthin’ but Datil
Trying new things
It was fun to modify my original recipe. Instead of granulated sugar and brown sugar, I used coconut sugar, but you could easily use what you have on hand. Coconut sugar is dark brown like brown sugar, but with a bit of a nutty taste. I really get a kick out of trying new things and this recipe was so much fun to make.
Speaking of trying new things, have you tried the new Nestle Toll House Allergen Free Semi-Sweet Morsels? I was blown away by how good they are. Of course, I had to eat a few just to make sure they were okay. These chocolatey little morsels are free from peanuts, tree nuts, eggs, milk, wheat, and soy. Perfect for someone on a dairy-free diet. And there is no compromise in taste. They bake just like the original chocolate chips, but they’re made with Organic Cane Sugar, Organic Chocolate, and Organic Cocoa Butter. Calorie-wise, they’re only 10 more calories per tablespoon than the original. I’m hooked.
Coconut oil is currently my favorite oil, but you could substitute vegetable or canola oil in this recipe. And the coconut oil gives this bread another fabulous layer of flavor. My original recipe calls for milk, but I substituted almond milk. Almond milk is something I keep on hand as I’ve had a lactose intolerance for 23 years now – got that when I was pregnant with my fourth son – thanks, Hunter! But I’ve been able to tolerate small amounts of dairy by taking a Lactaid pill. That’s all changed recently with becoming extremely allergic to milk. Good grief! Guess my cooking will change accordingly, but damn, I love good cheese. Unfortunately, it doesn’t love me anymore.
Spicy Pumpkin Banana Chocolate Chip Bread – Vegan Recipe with Nuthin’ But Datil
Do you have any idea how many products contain milk? I didn’t have a clue and I’ve never even thought about it. Now in addition to worrying bout getting COVID-19 in the grocery store, I’ve got to read all the labels and cut out anything that contains milk. For example, my husband popped popcorn in the microwave the other night. It smelled so good, and I love popcorn. But I read the box. “Contains Milk.” Darn. There goes the popcorn. Guess I’ve got to dig out the air popper.
6TablespoonswaterTo mix with the egg substitute (Leave out if using real eggs)
2 3/4 cupall-purpose flour
Pam or another cooking spray
parchment paper to line loaf pansoptional
Preheat oven to 350 degrees.
Spray 1 large or 2 small loaf pans with the cooking spray and set aside.
If desired, cut parchment paper to fit into pans so that you have a "handle" or way to lift the bread out of the pans easily. Mine released from the pans easily without this.
In a small bowl, combine the egg substitute and water and let sit for a few minutes to allow it to thicken while yu combine the other ingredients. OR lightly beat 3 whole eggs
In the large bowl of a stand mixer, combine the mashed bananas, pumpkin puree, milk, sugar, spices, Nuthin' but Datil, and oil. Mix thoroughly until all the ingredients are combined.
Add baking powder and baking soda and mix together.
Add in egg substitute (or real eggs) and mix thoroughly.
Slowly add in the flour until all the flour is completely incorporated.
Using a large spoon, stir in 3/4 cup of chocolate chips.
Spoon or pour batter into 2 small or one large loaf pan which has been sprayed with cooking spray.
Sprinkle the remaining chocolate chips on top of the batter.
Bake for 40-45 minutes at 350 degrees.
When a toothpick inserted into the bread comes out clean - without batter on it - the loaf is done. (Note, there may be some melted chocolate on the toothpick. You are looking to make sure the cake batter is completely cooked through.) **Oven temperatures vary, so it may take a little shorter or longer to bake.
Allow the bread to cool at least 15 minutes in the pan on top of a cooling rack. Then gently remove from the pan and cool completely on a rack. (It is still 80+ degrees here in Florida, so once my loaves were cool, I had to place them in the refrigerator for about 20 minutes to finish firming up the chocolate chips on top.) Once the chocolate chips are firm again, you can wrap the loaf in plastic wrap and/or foil and store in the refrigerator. This bread can be frozen. If frozen, allow the bread to thaw in the refrigerator overnight.
Nutritional Values per serving - makes approximately 10 servings
calories: 248 | fat: 13.4 grams | Cholesterol: 0 grams | carbohydrates: 31.2 grams | sodium: 156.5 milligrams | fiber: 1.8 grams | sugar: 6.82 grams | protein: 3.2 grams | potassium: 133.8 milligrams*The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. For accurate nutritional information, calculate using the exact ingredients you use as brands vary widely in their nutritional values.