Pumpkin Bread is a fabulous representation of the warmth of fall flavors, but let’s add a little twist to the ordinary version! Chocolate Chip Pecan Pumpkin Bread is just all that! I adapted my recipe for Cranberry Orange Pumpkin Nut Bread, a Thanksgiving/ holiday favorite. This may be a bit healthier since it uses applesauce in place of oil. When my kids were little, I found a recipe for pumpkin bread with mini chocolate chips in one of their school fundraiser cookbooks. Needless to say, the cookbook is no longer a part of my collection. Going down nostalgia lane, I had to create something reminiscent of their younger days but added pecans.
The Prep:
- Preheat the oven to 350 degrees.
- Spray each 9′ x 5″ loaf pan with Baker’s Joy, PAM or lightly grease and dust with flour.
- Then, line each pan with a half sheet of parchment paper; it will adhere to your coating above and the overhang will provide a sling to lift it out of the pan after baking.
- You will need a large and medium-sized mixing bowl along with a whisk and a rubber spatula or wooden spoon.
Bowl #1:
In a large bowl, whisk together the flour with salt, baking powder, baking soda and spices.
Add in the chopped pecans and mini chocolate chips. Toss together to coat. This helps the mix-ins to stay suspended in the batter while baking rather than sinking to the bottom.
Bowl #2:
Open your can of pumpkin PUREE (not pumpkin pie mix) into a medium-sized bowl. Blend it together with the applesauce, sugars and vanilla.
Then, whisk in the 3 large eggs until well incorporated and smooth in texture.
The Mix Up:
Pour the pumpkin mixture into the large bowl with the flour mixture. Fold it in and blend until no flour is visible.
Ready for the Bake:
Spread the batter evenly into the two prepaared loaf pans. You can either eyeball it or weigh it. I did the latter because I have a scale. Sprinkle a tablespoon each of more mini chocolate chips and pecans on top before placing it in the oven, if desired. I desired as you can see.
Out of the Oven:
I baked these for 50 minutes on the upper-middle oven rack. At this point, the tooothpicks I inserted into the center came out clean. If you choose to cook in glass pans, it may take a bit longer because of how it conducts heat differently. I stick with metal pans when baking. As always, you know best how your oven operates; adjust times if needed.
After cooling on a rack in pans for about 10 minutes, lift bread out using the parchment paper sling. Peel it off of the bottom and place bread back in the cooling rack until cooled completely, if you can wait that long for a slice.
The Slice:
Now, give yourself a thick slice of this decadent Chocolate Chip Pecan Pumpkin Bread ! I give you permission !
Take a Bite!
Patience has served you well, my friend. Take a bite! You can share the second loaf, in slices or as a whole, or freeze it. If you choose to freeze it, wrap it in plastic wrap followed by either parchment or wax paper. Finally, use foil to seal it completely.
Chocolate Chip Pecan Pumpkin Bread
Ingredients
Bowl #1 :
- 3 c all-purpose flour fluffed, spooned, leveled
- 1 t salt
- 1 t baking powder
- 1 t baking soda
- 2 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
- 1/4 t cloves
- 1/4 t allspice
Mix ins:
- 3/4 c chopped pecans
- 3/4 c mini chocolate chips
Bowl #2:
- 1- 15 oz can pumpkin PUREE NOT pumpkin pie mix
- 1 c unsweetened applesauce
- 3 large eggs
- 1 T vanilla
- 2/3 c dark brown sugar
- 2/3 c granulated sugar
Toppings:
- 2 T chopped pecans, divided optional
- 2 T mini chocolate chips, divided optional
Instructions
Prep:
- Spray 2 -9" x 5" loaf pans with Baker's Joy or preferred spray.
- Line both pans with a half sheet of parchment paper to create a sling across the longest side, leaving short sides uncovered.
- Preheat oven to 350°F.
Bowl #1:
- Whisk together the dry ingredients in a large mixing bowl.
- Toss in the pecans and chips to coat with the flour mixture. Set aside.
Bowl #2:
- Whisk together ingredients for bowl #2.
- Add wet ingredients to dry ingredients and blend together with a rubber spatula or wooden spoon until combined with no remnants of flour visible.
- Spead evenly into the 2 loaf pans. Either eyeball it or weigh for more accuracy.
- Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
- Cool bread in pans on rack for about 10 minutes.
- Lift out of pans using the sling made of parchment paper. Peel parchment off of the bottom before placing it back on the rack to coninue to cool.
- Slice once cooled.
- To freeze one loaf for later, wrap a completely cooled loaf in plastic wrap, followed by foil.
