The Pioneer Woman Tasty Kitchen
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Pumpkin Banana Gingerbread with Chocolate Chips

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Level: Easy

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Description

This loaf is one that actually gets even better after a few days in the refrigerator. The bold flavors meld together and the texture remains moist and cake-like. The scattered bits of chocolate could almost fool you into thinking you’re eating dessert, but this bread is definitely healthy enough to fuel you through the morning rush or afternoon slump.

Ingredients

  • 2-¼ cups White Whole Wheat Flour
  • 1-½ teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • ¼ cups Pumpkin Puree
  • 1 whole Egg
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Unsulphured Molasses
  • 2 whole Overripe Medium Bananas, Mashed
  • ¾ cups Low-fat Buttermilk
  • ¼ cups 2% Plain Greek Yogurt
  • ½ cups Grain Sweetened Or Semi-sweet Chocolate Chips

Preparation

Preheat oven to 350 degrees F. Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.

In a medium bowl, whisk together the flour, baking soda, salt, and spices.

In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.

In a small bowl, whisk together the buttermilk and yogurt.

Add half of the dry ingredients into the wet (pumpkin mixture) and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips.

Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake at 350 degrees F until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

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