Chocolate Chip Pecan Pumpkin Bread

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.

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Chocolate Chip Pecan Pumpkin Bread

Servings: 2 loaves

Author: Melissa Sperka

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

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.

Tried this recipe?Mention @melissassk or tag #melissassk!