Chocolate Chip Pecan Pumpkin Bread

Course Bread, Breakfast, Dessert

Cuisine American, Southern

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

Prep Time 10

Cook Time 1

Cooling time 1

Total Time 2 10

Servings 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