Chocolate Chip Pecan Pumpkin Bread

This Chocolate Chip Pecan Pumpkin Bread is embellished with toasted pecans and chocolate chips. Serve it warm or chilled with a cup of coffee or tea.

Chocolate Chip Pecan Pumpkin Bread

Every year, I make a slightly different kind of pumpkin bread. This year, I decided to add chocolate chips and toasted pecans to our pumpkin bread.  If you prefer a more traditional approach, this pumpkin bread recipe will work perfectly fine without either. Serve it warm slathered with cinnamon butter or cream cheese or serve it lightly toasted for breakfast. This recipe makes two large loaves, so you'll have one for yourself and one to share with a friend, too.  I usually make this a day ahead, and store tightly wrapped for a perfect Fall treat to enjoy with a cuppa hot tea or pumpkin spice coffee.

Helpful Tips for Making Chocolate Chip Pumpkin Bread

• This recipe uses 100% pureed pumpkin not pumpkin pie filling.
• The chocolate chips and pecans are completely optional. You can add both, you can add one or the other or omit them altogether, the choice is yours.
• If you'd like to learn how to make your own see my recipe for homemade pumpkin puree.
• To toast the pecan pieces:  Arrange in a single layer on baking sheet and roast at 350°F for 6-8 minutes.  Cool completely before adding to the batter.
• Once cooled, this bread can be wrapped in freezer safe wrap and stored frozen for up to 2 months.
• Serve this bread warm or chilled with honey butter, copycat Texas Roadhouse cinnamon butter or cinnamon cream cheese.
• Other pumpkin desserts to try: Pumpkin Pie Crumble with a scoop of vanilla ice cream, Pumpkin Spice Dip with cookies for dipping or Chocolate Chip Pumpkin Pie.
• You may also like these Pumpkin Chocolate Chip Bars from Averie Cook's.

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Helpful Kitchen Items:

• Loaf Pans
• Mixer
• Spatula
• Adjustable Measuring Cup

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Chocolate Chip Pecan Pumpkin Bread

Prep Time10 mins

Cook Time1 hr

Cooling time1 hr

Total Time2 hrs 10 mins

Course: Bread, Breakfast, brunch, Dessert

Cuisine: American

Keyword: chocolate-chip-pecan-pumpkin-bread, pumpkin-bread

Servings: 16 servings (2 loaves)

Calories: 390kcal

Author: Melissa Sperka

Ingredients

• Dry ingredients:
• 3 ½ cups all purpose flour
• 1 ½ cups granulated sugar
• 1 ½ cups brown sugar
• 3 teaspoon pumpkin pie spice
• 2 teaspoon baking soda
• 1 ¾ teaspoon salt
• Wet ingredients:
• 1 15 oz can 100% pure pumpkin
• 1 cup vegetable oil
• ¾ cup buttermilk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Optional mix-ins:
• 1 ¼ cup semi sweet or milk chocolate chips
• 1 ¼ cups toasted pecan pieces

Instructions

• Preheat the oven to 350°F. Spray [2] 9 x 5 x 3 loaf pans with baking spray. [i.e Bakers Joy]
• In a large bowl sift together all of the dry ingredients.
• In a separate bowl, whisk together all of the wet ingredients.
• Add the wet mixture to the dry ingredients and mix until thoroughly moistened. This can easily be done by hand.
• Add the mix-ins and stir until evenly distributed. If you prefer to use only pecans or only chocolate chips, the recipe will still work. If only adding one increase the amount to 1 ½ cups.
• Divide the mixture evenly between the two pans, and bounce the pans on the counter a couple of times to settle the batter.
• Bake for 60-70 minutes. Test the center with a toothpick for doneness before removing to a rack to cool. Look for moist crumbs for the best results.
• Cool in the pans for 30 minutes, then remove and cool completely on a cooling rack.

Notes

To toast the pecan pieces: Arrange in a single layer on baking sheet and roast at 350 degrees for 6-8 minutes. Cool completely before adding to the batter.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 61g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 423mg | Potassium: 88mg | Fiber: 1g | Sugar: 39g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

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