Bread pudding recipe

Pumpkin-Banana Bread with Salted Chocolate a Whirl Recipe

Dessert – individually divine – in one. Is there anything more heavenly when a certain kind of craving hits? It’s the kind of thing you want to get when you’re out at a restaurant, because you know it’s pretty hard to screw up the combination.

But if it just so happens that you’re at home, in a restaurant dry spell, and you’re trying to eat whole foods and avoid hyper-processed sugars and flours—give this pumpkin-banana bread with salted chocolate a whirl.

This yummy dessert has some vitamin-packed ingredients (like pumpkin, banana, and hazelnut flour), and replaces white sugar with maple syrup. The effect is less like bread and more like a gooey chocolate chip cookie, so you should be into that sort of thing.

Happy eating!


8 servings


  1. In a medium bowl, mix flour, baking soda, salt, and cinnamon together. Make a hole in the dry ingredients and add pumpkin, mashed banana, eggs, melted butter, and vanilla or rum extract. Beat the mixture until smooth before adding the broken-up chocolate bar.
  2. Pour batter into two small, greased loaf pans and bake for 35-40 minutes at 350 degrees Fahrenheit. Even when finished, the loaves will appear undercooked, like the consistency of gooey chocolate chip cookies. Let loaves cool for about 15 minutes.
  3. Scoop bread pudding into small bowls while still warm. Serve with cold full-fat Greek yogurt, unsweetened whipped cream, or half-and-half on top.

Anna Cherry is a writer and editor in New York City. She tweets at @unacereza.