Home » Holiday Recipes » Chocolate Chip Pecan Pumpkin Bread

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

Easy Chocolate Chip Pecan Pumpkin Bread Recipe

Every year, it’s fun to make a slightly different kind of pumpkin bread. This year, it’s chocolate chips and toasted pecans. 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.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. How to make Chocolate Chip Pecan Pumpkin Bread: (Scroll down for full printable recipe.)

  • Prepare Pans – Preheat the oven to 350°F. Spray two loaf pans with baking spray.
  • Dry Ingredients – In a large bowl sift together all of the dry ingredients.
  • Wet Ingredients In a separate bowl, whisk together all of the wet ingredients.
  • Combine – Add the wet mixture to the dry ingredients and mix until thoroughly moistened.
  • Mix-ins – Add the chocolate chips and pecans stirring to evenly distribute.
  • Transfer to Pans – Divide the mixture evenly between the two pans.
  • Bake for 60-70 minutes. Test the center with a toothpick for doneness before removing to a rack to cool.
  • Cool in the pans for 30 minutes, then remove and cool completely on a cooling rack.
ingredients-to-make-chocolate-chip-pecan-pumpkin-bread

How to Make the BEST 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.
  • Store Chocolate Chip Pumpkin Bread in an airtight continer chilled for up to 5 days.
  • Freeze for up to 3 months.
Chocolate Chip Pecan Pumpkin Bread

More Pumpkin Recipes to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chocolate Chip Pecan Pumpkin Bread

Prep Time10 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American, Southern
Keyword: chocolate-chip-pecan-pumpkin-bread, pumpkin-bread
Servings: 16 servings (2 loaves)
Calories: 390kcal
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
  • Optional mix-ins:
  • 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 two 9x5x3 loaf pans with baking spray. [i.e Bakers Joy]
  • In a large bowl use a whisk to sift together flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and salt.
  • In a separate bowl whisk together pumpkin, oil, buttermilk, eggs and vanilla extract.
  • Add the wet mixture to the dry ingredients and mix by hand until thoroughly moistened.
  • Add the chocolate chips and pecans until evenly distributed. Divide the mixture evenly between the two pans.
  • 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
Tried this recipe?Mention @melissassk or tag #melissassk!

3 Comments

  1. 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

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating