pumpkin bread

Pumpkin Banana Bread with a Chocolate Glaze |

Pumpkin Banana Bread with a Chocolate Glaze

Take your banana bread to the next level by making this simple, delicious Pumpkin Banana Bread with a Chocolate Glaze!  It’s moist, flavorful and so easy to make!

Pumpkin Banana Bread with a Chocolate Glaze |

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Pumpkin Banana Bread with a Chocolate Glaze |

I had a few bananas that need to be made into bread but was tired of the same ole recipe.  So, for this bread since it was just about to be pumpkin season, I thought why don’t I add pumpkin to my traditional batter and see how that turns out?

And that’s what I did!

This recipe made one large loaf and one smaller one to share with a friend.  You can see in the picture above the two sizes I got.  I’m sure you could use two medium size pans to get two of the same size or several small ones or even fill up the big one to the brim!

Pumpkin Banana Bread with a Chocolate Glaze |

Adding a chocolate glaze to the top of my bread was an after thought, but boy am I glad I did!  That bit of extra bitter sweetness is the perfect decadence that makes this bread really special!

That and I used my beautiful new Bavarian porcelain china to enjoy a slice of bread and a cup of tea.  Everything tastes better when it’s served on something pretty!

Pumpkin Banana Bread with a Chocolate Glaze |

Pumpkin Banana Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 large bananas, mashed
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 50g dark chocolate, chopped
  • 50g heavy cream


  1. Preheat oven to 350F degrees. Grease, flour and line with parchment paper one large 9x5in loaf pan. Prep a second, smaller pan (whatever you have on hand) the same way. This recipe makes enough for one large loaf with some leftover for a smaller as well.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute. Add the eggs and vanilla and beat together for 2 minutes until light and fluffy.
  3. Mix in the pumpkin puree and the mashed bananas until incorporated. Make sure to scrape the sides of the bowl to ensure everything is mixed together.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add this to the wet mixture in two parts mixing until just combined. Do not over mix!
  5. Pour about 2/3 of the batter into the large prepared pan or enough to fill leaving about 3/4in of the pan free. Pour the remaining in the smaller pan.
  6. Bake for 50-60 minutes or until a toothpick comes out of the center clean. If you underbake the bread will fall in the center. The smaller loaf will take less time, check after 20-30 minutes.
  7. Allow the breads to cool in the pan for 5 minutes before removing to cool completely on a wire rack.
  8. Once cool, melt together the milk and the chocolate slowly in a microwave until smooth. (20 second increments and mix after each, it won't take long)
  9. Pour the chocolate over the loaves and spread gently to the edges. You want most of the chocolate on the top, not the sides. Do not slice until the chocolate has set.

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Pumpkin Chocolate Chip Bread

There is nothing more quintessential fall than a delicious batch of my Pumpkin Chocolate Chip Bread!   My classic pumpkin bread includes the secret ingredient of sour cream to help add moisture making this an ideal Fall staple! 

Simple, delicious, and easy – this pumpkin chocolate chip bread is the perfect recipe for the holidays, cool temperatures of fall, or truly any time of the year!

Best Recipe Ever: Pumpkin Chocolate Chip Bread

It’s definitely pumpkin time!  The grocery stores have started stocking fresh pumpkins and the shelves for canned pumpkin puree are always empty.  As always, my first pumpkin recipe of the season is this bright orange pumpkin chocolate chip bread! 

When I first saw a similar recipe on Fever Avenue, I knew I had to adjust the measurements and make it on my own.  The bread is full of pumpkin flavor and when eaten warm…oh that chocolate gooeyness is TO DIE FOR! 

Pumpkin Bread Recipe – SUCCESS!!

When I first made this recipe, I never knew so many people could enjoy it as I have with my family.  I mean, it’s delicious, but the incredible outpouring of love for this recipe was just near insanity to me!  Below are some of the updates from when I first posted this recipe. 

UPDATE (8/13): This is the #1 recipe on my blog with more than 128,000 pins on Pinterest!  THANK YOU to everyone who has shared, made, and loved this recipe! 

UPDATE (11/16): Crazy that this simple quick bread is still the #1 recipe on my site!  Someday I should probably make it again and take more photos!! HA

Once again, I am in awe of how amazing this recipe is, but also for the support and love others have shared. It is indeed, an incredible pumpkin bread recipe!

Variations on Pumpkin Bread Chocolate Chip Recipe

In many of the emails, comments, and responses I have gotten on this recipe, people have mentioned their own small variations.  While the core recipe has remained the same, and is still my personal favorite, others have tweaked it for their preferences. I thought I would share some of those suggestions here for you to consider. 

  • Add chopped pecans or walnuts to the batter
  • Substitute chocolate chips with white chocolate chips or caramel chips or butterscotch chips
  • Mix in shredded coconut and substitute ¼ cup of pumpkin puree with crushed pineapple
  • Add a cheesecake swirl to the middle of the bread
  • Mix in ¼ cup unsweetened cocoa powder in place of ¼ cup flour
  • Make your own homemade pumpkin pie spice blend

This pumpkin banana bread with chocolate glaze is another great sweet breakfast bread variation you could try!

Can I freeze this pumpkin bread recipe?

Yes!  This is yet another reason why I love this super easy bread recipe.  If you ever thought to make pumpkin bread easy for sharing, make it in double or triple batches!  You already have the ingredients out on the counter, and the oven is on, why not make extra? 

When I make extra loaves of this pumpkin bread, I will do one of the few things for freezing. 

  • Allow the bread to cool completely before wrapping in plastic wrap then placing inside a labeled and dated gallon freezer bag.  This is ideal for when you want to make ahead to gift whole loaves
  • Bake in disposable aluminum loaf pans and allow to cool before wrapping the entire pan and bread in plastic wrap to go into freezer bags like above.  This is great for reheating the bread in the oven or gifting. 
  • Allow the bread to cool, then slice into servings and separate each slice with waxed paper before stacking in a gallon freezer bag or large airtight freezer storage container.  This allows you to grab a single piece at a time for a fast treat. 
  • Pour into lined muffin/cupcake tins to make individual servings and drop into a freezer storage bag once cooled completely.

Is this the Pioneer Woman pumpkin bread?

No.  This is not the Pioneer Woman recipe for pumpkin bread.  It is better! At least, I think so! It is definitely similar to the one she has made popular, but I believe that this one is a much better recipe. 

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Yield: 1 loaf of bread
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes


  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided
  • powdered sugar, to garnish


  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.

Make sure you check out more of my favorite pumpkin recipes.  My classic pumpkin roll and pumpkin spice latte layer cake are both very popular.  If you want something a bit easier to make, you can’t go wrong with pumpkin spice cupcakes or pumpkin spice molasses cookies