Go Back
Print Recipe

Pumpkin Chocolate Chip Bread

This easy pumpkin chocolate chip bread is the perfect tea time snack for all those cozy fall afternoons and evenings.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 382kcal

Equipment

  • 1 Oven
  • 2 Large Bowl
  • 1 Spatula
  • 1 Aluminum Foil

Ingredients

  • 1 cup Chocolate Chips semi-sweet
  • 1 cup Pumpkin Puree
  • 1 cup Sugar
  • 1/2 cup Pecans Chopped
  • 2 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1.34 cup All-Purpose Flour
  • 1 teaspoon Cinnamon

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil until smooth and well combined.
  • Combine Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  • Add Chocolate and Pecans: Fold in the chocolate chips and chopped pecans, being careful not to over-mix.
  • Pour the Batter: Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
  • Bake the Bread: Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
  • Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
  • Slice and Serve: Once the bread has cooled, slice it into 10 pieces and serve.

Notes

Storage Instructions:
  • You can store the leftover bread in an airtight container at room temperature.
  • Remember to store it in a cool and dark place- it should last for up to 5 days.
  • If you want it to last longer, you can freeze the bread too! Just transfer it to a freezer safe container or bag, and it should last for months.
Reheating Instructions:
  • This pumpkin chocolate chip bread doesn't actually need to be reheated- it tastes perfectly fine at room temperature.
  • If you really want to reheat it, you can pop it in the microwave for about 30 seconds until it is nice and warm.
Other FAQ Suggestions:
  • Can I Use Any Other Chocolate Chips? Yes, you can! You can try different variations of this recipe and use milk or white chocolate chips instead of the semi sweet chocolate chips.
  • What Other Nuts Can I Add? You can also add other nuts like walnuts or almonds into the mix.
  • Why Do the Chocolate Chips & Pecans Sink in the Bread Mixture? You can toss them in a bit of flour before you add them in. And of course, remember not to overmix the batter.