Chocolate Chip Pecan Pumpkin Bread

Chocolate Chip Pecan Pumpkin Bread

Servings 2 loaves
Author Melissa Sperka


  • 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


  • 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.


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.