Chocolate Pecan Pumpkin Bread Recipe

Name: Chocolate Pecan Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 cups canned pumpkin; 2 1/2 cups white sugar; 1 cup vegetable oil; 4 beaten eggs; 1 cup chopped pecans; 1 cup miniature chocolate chips

Servings: persons

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups canned pumpkin
2 1/2 cups white sugar
1 cup vegetable oil
4 beaten eggs
1 cup chopped pecans
1 cup miniature chocolate chips

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
2
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
3
In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
4
Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1910

kcal

Calories

104

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Chocolate Pecan Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pecan Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions