Pumpkin Bread With Chocolate Chips & Pecans

Pumpkin Bread With Chocolate Chips & Pecans

Description

This moist and flavorful pumpkin bread is packed with warm autumn spices, studded with gooey chocolate chips, and topped with crunchy pecans. Perfect for cozy mornings, fall gatherings, or as a sweet homemade gift, this loaf delivers the ultimate seasonal treat.

Ingredients (Makes 1 Loaf)

• Dry Ingredients

  • 1 ¾ cups (220 g) all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

• Wet Ingredients

  • 1 cup (200 g) granulated sugar

  • ½ cup (100 g) brown sugar, packed

  • ½ cup (120 ml) vegetable oil (or melted butter)

  • 2 large eggs, room temperature

  • 1 cup (240 g) pumpkin purée (not pumpkin pie filling)

  • ¼ cup (60 ml) milk (dairy or non-dairy)

  • 1 teaspoon vanilla extract

• Mix-ins

  • ¾ cup (130 g) semisweet chocolate chips

  • ½ cup (60 g) chopped pecans (plus extra for topping)

Instructions

1. Preheat Oven – Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

3. Combine Wet Ingredients – In a large bowl, whisk together granulated sugar, brown sugar, and oil until well blended. Add eggs one at a time, whisking after each. Stir in pumpkin purée, milk, and vanilla until smooth.

4. Mix Batter – Gradually add dry ingredients to wet ingredients, mixing gently until just combined (do not overmix).

5. Fold in Add-ins – Stir in chocolate chips and pecans.

6. Fill Pan – Pour batter into prepared loaf pan. Sprinkle extra pecans and a few chocolate chips on top for garnish.

7. Bake – Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).

8. Cool & Serve – Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment Needed

• 9×5-inch loaf pan

• Mixing bowls (1 large, 1 medium)

• Whisk and spatula

• Measuring cups and spoons

• Wire cooling rack

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Serving Size: 8–10 slices

Pumpkin Bread With Chocolate Chips & Pecans

This moist and flavorful pumpkin bread is packed with warm autumn spices, studded with gooey chocolate chips, and topped with crunchy pecans. Perfect for cozy mornings, fall gatherings, or as a sweet homemade gift, this loaf delivers the ultimate seasonal treat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Equipment

• 9x5-inch loaf pan
• Mixing bowls (1 large, 1 medium)
• Whisk and spatula
• Measuring cups and spoons
• Wire cooling rack

Ingredients

• Dry Ingredients
• 1 ¾ cups 220 g all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• Wet Ingredients
• 1 cup 200 g granulated sugar
• ½ cup 100 g brown sugar, packed
• ½ cup 120 ml vegetable oil (or melted butter)
• 2 large eggs room temperature
• 1 cup 240 g pumpkin purée (not pumpkin pie filling)
• ¼ cup 60 ml milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• Mix-ins
• ¾ cup 130 g semisweet chocolate chips
• ½ cup 60 g chopped pecans (plus extra for topping)

Instructions

• Preheat Oven – Set oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
• Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
• Combine Wet Ingredients – In a large bowl, whisk together granulated sugar, brown sugar, and oil until well blended. Add eggs one at a time, whisking after each. Stir in pumpkin purée, milk, and vanilla until smooth.
• Mix Batter – Gradually add dry ingredients to wet ingredients, mixing gently until just combined (do not overmix).
• Fold in Add-ins – Stir in chocolate chips and pecans.
• Fill Pan – Pour batter into prepared loaf pan. Sprinkle extra pecans and a few chocolate chips on top for garnish.
• Bake – Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
• Cool & Serve – Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings: 10 slices

10 FAQs For Pumpkin Bread With Chocolate Chips & Pecans

1. Can I use fresh pumpkin instead of canned pumpkin purée?
   Yes! Roast, mash, and drain fresh pumpkin until smooth and thick before using it in the recipe.

2. Can I make this pumpkin bread without chocolate chips?
   Absolutely. You can replace them with more pecans, walnuts, dried cranberries, or leave them out entirely.

3. What can I substitute for pecans?
   Walnuts, almonds, hazelnuts, or sunflower seeds all work well, or you can omit nuts for a nut-free loaf.

4. Can I make this bread gluten-free?
   Yes—use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but it will still be delicious.

5. Can I use pumpkin pie spice instead of individual spices?
   Yes, replace the cinnamon, nutmeg, and ginger with 2 teaspoons pumpkin pie spice.

6. Can I make this recipe into muffins?
   Definitely! Bake at 350°F (175°C) for 18–22 minutes in a lined muffin tin.

7. How do I know when the bread is done?
   Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.

8. Why is my pumpkin bread dense?
   Overmixing the batter or adding too much pumpkin purée can make the bread heavy. Mix just until combined.

9. Can I freeze pumpkin bread?
   Yes! Wrap cooled bread tightly in plastic wrap and then foil. Freeze for up to 3 months.

10. How can I make this bread more moist?
    Use oil instead of butter, avoid overbaking, and store it properly to retain moisture.

How To Store Pumpkin Bread With Chocolate Chips & Pecans

• At Room Temperature:
  Wrap completely cooled bread in plastic wrap or store in an airtight container. It will stay fresh for 3–4 days.

• In the Refrigerator:
  Store in an airtight container for up to 1 week. This can help keep it fresher longer but may slightly firm up the texture.

• In the Freezer:
  Wrap slices or the whole loaf in plastic wrap, then aluminum foil, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving.