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Move your rack to the center of the oven and preheat to 375°F (moving rack to the center allows the pumpkin bread to cook evenly, without burning).
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Start by combining the wet ingredients in a mixing bowl: 2 ripe, mashed bananas, 1 cup of pumpkin puree, ⅓ cup of granulated sugar, ⅓ cup of brown sugar, ½ cup of avocado oil, and ¼ cup of orange juice. Don’t over mix!
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Sift 1¾ cups of all purpose flour along with 1 teaspoon each of baking soda, ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves, and 1 teaspoon of salt into the mixing bowl. Use a silicon spatula to gently mix – don’t overmix, it’s okay if there are a few clumps! Add ½ cup of semi-sweet chocolate chips and fold them in to the mix.
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Add a teaspoon of oil to a 9 x 5 loaf pan and spread it evenly. Cut a piece of parchment paper and line the loaf pan (the oil will help it stick, but you can also use binder clips to hold the parchment paper in place).
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Pour your pumpkin batter into the loaf pan and smooth it out so it’s even. Bake in the oven for 60 minutes, then insert a toothpick to check whether the bread is fully cooked. If it’s fully cooked, a toothpick or knife inserted will come out clean. Check every 5 minutes after the 60 minute mark (oven temperatures can significantly vary – the same loaf took me 65 minutes in my oven, and 75 minutes at a friend’s oven, following the exact same recipe!)
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Remove from the oven and allow to cool completely for about 10-15 minutes. Lift the parchment paper out of the loaf pan, and slice the bread. Enjoy hot!
