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Chocolate Chip Pecan Pumpkin Bread

Tired of the ordinary pumpkin bread? Step it up a couple of levels with this combination!
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Keyword: autumn, Chocolate Chip, fall, Pecan, pumpkin bread
Servings: 2 loaves

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.