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.
Ingredients you’ll need:
Dry ingredients:
3 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 tsp pumpkin pie spice
2 tsp baking soda
1 3/4 tsp salt
Wet ingredients:
1 [15 oz] can 100% pure pumpkin
1 cup vegetable oil
3/4 cup buttermilk
3 large eggs
1 tsp pure vanilla extract
mix-ins: [optional]
1 1/4 cup semi sweet or milk chocolate chips
1 1/4 cups toasted pecan pieces
Directions:
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 using only one increase the amount to 1 1/2 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. Yield: 2 loaves
Cook’s note:
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.
Chocolate Chip Pecan Pumpkin Bread
Ingredients
- Dry ingredients:
- 3 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 3/4 tsp salt
- Wet ingredients:
- 1 [15 oz] can 100% pure pumpkin
- 1 cup vegetable oil
- 3/4 cup buttermilk
- 3 large eggs
- 1 tsp pure vanilla extract
- mix-ins: [optional]
- 1 1/4 cup semi sweet or milk chocolate chips
- 1 1/4 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 1/2 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
- Beer Battered Fish - July 5, 2020
- Frozen Berry Fruit Salad - July 3, 2020
- Slow Cooked Italian Beef Hoagies - July 1, 2020
Nan says
I just made this with pumpkin I had in my freezer from last year and it taste wonderful!
Nan says
I just made this with pumpkin I had in my freezer. If it tastes as good after it cooks as it did when I licked the spatula it will be amazing!
Melissa says
Hi Nan! Wonderful, thank you for letting me know! You are one savvy “freezer” keeping pumpkin stashed away for that long, I love it! ~ Melissa