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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
Cook Time:1 hour
Total Time:1 hour 15 minutes

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