Pumpkin Banana Chocolate Chip Bread

Pumpkin Banana Chocolate Chip Bread

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*Makes 4 loaves, 8″ X 4″ (4 cup) Loaf Pans

*Bread Liners or Parchment Paper or Cooking Spray

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Pre-heat oven 350*F.

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Dry Ingredients:

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*3 and 1/2 cups All-purpose Flour, sifted

*1 tablespoon Ground Cinnamon

*1/2 teaspoon Ginger

*1/2 teaspoon Cloves

*1/4 teaspoon Nutmeg

*1 teaspoon Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Sea Salt

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Wet Ingredients:

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*1 cup Smashed Bananas (3 Bananas)

*2 cups canned Pumpkin

*1 and 1/4 cup Sugar

*1 cup Brown Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1/2 cup Melted Butter

*4 Eggs, room temperature

*1 tablespoon Vanilla

*1 and 1/2 cups Semi-Sweet Chocolate Chips, Ghirardelli or 1 cup Bittersweet Chocolate Chips and 1/2 cup Milk Chocolate Chips

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Instructions:

Sift together the dry ingredients into a bowl and set aside.

Cream together in a bowl the sugar, brown sugar, olive oil and butter, then add vanilla, eggs, adding one egg at a time and mix until incorporated.

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Stir in Bananas and pumpkin until mixed into the creamed mixture.

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Add to the creamed mixture the dry ingredients 1/3 at a time stirring until throughly combined.

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Stir in chocolate chips.

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In bread liners or parchment lined or Pam sprayed loaf pans add around 2 and 1/2 cups of batter to each loaf pan.

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Bake in a 350*F. oven for 60 minutes or until center is set.

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Remove from the oven and cool loaves on cooling rack.

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You can Freeze the bread loaves (completely cooled) in the freezer, double bagged, first in bread bag then in resealable bag) in the freezer for a couple of weeks.

 

 

 

Enjoy!

Lindy

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