This pumpkin bread combines dark chocolate chips, pecans, and warm spices in a soft, moist loaf. You only need a whisk and spatula to make the batter, and a scattering of chocolate and nuts on top gives each slice a little extra texture.
Why You'll Love This Pumpkin Bread
- No electric mixer needed: Mix the wet and dry ingredients separately, then gently fold them together.
- One loaf to share: The recipe fits a standard loaf pan and makes eight servings.
- Chocolate and pecans throughout: Reserving some for the topping gives you both mix-ins inside the loaf and on its crust.
Pumpkin bread is one of those recipes that feels right once the weather cools down. I like keeping the familiar spiced pumpkin flavor while adding chocolate chips and pecans to make each slice a little more special. Alongside my pumpkin pie and no-bake pumpkin cheesecake, it is another way to bring pumpkin into fall baking.
This version uses canned pumpkin purée, a combination of granulated and light brown sugar, and oil for a tender crumb. Cinnamon, nutmeg, cloves, and ginger give it warmth without hiding the chocolate and pecans. If you are choosing between a loaf and individual bakes, my cottage cheese pumpkin muffins offer another pumpkin option; here, the batter goes into one pan, and the bread cools before slicing.
Key Ingredients in Pumpkin Bread with Chocolate Chips and Pecans
You'll find the complete ingredient list and measurements in the recipe card. These ingredients give the loaf its flavor and texture:
- Pumpkin purée: Adds pumpkin flavor, moisture, and body to the batter. Use plain purée rather than sweetened pumpkin pie filling; canned or homemade can be used.
- Granulated sugar, light brown sugar, and oil: The sugars sweeten the bread, with the brown sugar adding a light molasses flavor. Oil helps keep the crumb tender.
- Cinnamon, nutmeg, cloves, and ginger: Bring the warm spice flavor that complements the pumpkin and dark chocolate.
- Dark chocolate chips and raw pecans: Add pockets of chocolate and a nutty contrast to the soft bread. Set some aside before mixing so there is enough left for the topping.
How to Make Pumpkin Bread
Here is a quick overview of the method. The recipe card below includes the complete measurements and baking instructions.
1. Prepare the pan and dry ingredients: Preheat the convection/fan oven and grease and line the loaf pan. Reserve some chocolate chips and pecans for the topping, then whisk the flour, leavening, salt, and spices together.
2. Combine the wet ingredients: Whisk the sugars with the oil, add the eggs one at a time, then stir in the pumpkin purée, water, and vanilla until evenly mixed.
3. Fold and fill: Fold the dry mixture into the wet ingredients just until the flour disappears. Add the remaining chocolate chips and pecans, spoon the batter into the pan, and scatter the reserved toppings over the surface.
4. Bake and cool: Bake until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Let the loaf cool in its pan on a rack before lifting it out to finish cooling, then slice.
Tips for Moist Pumpkin Bread
- Fold gently: Once the flour goes in, stop mixing as soon as the dry streaks disappear. There is no need to beat the batter smooth.
- Check the center: A browned top does not tell you whether the middle is baked. Start checking at the lower end of the baking range and use the toothpick cue in the card.
- Cover if needed: If the top is browning before the center is ready, lay foil loosely over the pan for the remaining baking time.
- Allow time to cool: The two-hour cooling allowance includes the resting time. Let the loaf cool completely before slicing; you do not need to add another hour afterward.
Storage
Let the pumpkin bread cool completely, then wrap it tightly or keep it in an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, wrap the loaf or individual slices well and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
What to Serve with Pumpkin Bread
Serve a slice on its own or with a little butter. Coffee or tea works well alongside it, and a pumpkin spice latte makes a cozy pairing when you want to keep the fall flavors going.
Try These Pumpkin Recipes Next!
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Recipe
Pumpkin Bread with Chocolate Chips and Pecans
Ingredients
- 220 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 100 g granulated sugar
- 150 g light brown sugar
- 120 ml vegetable oil
- 2 large eggs - at room temperature
- 340 g pumpkin purée - canned or homemade
- 80 ml water
- ½ teaspoon vanilla extract
- 80 g dark chocolate chips - divided
- 80 g raw pecans - chopped, divided
Instructions
- Set aside approximately 20 g Dark Chocolate Chips and 20 g raw pecans for the topping. Keep the remaining approximately 60 g of each for the batter.
- In a bowl, whisk together 220 g all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground ginger until evenly combined.
- In a separate large bowl, whisk together 100 g granulated sugar, 150 g light brown sugar, and 120 ml vegetable oil. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 340 g pumpkin purée, 80 ml water, and ½ teaspoon vanilla extract until fully combined.
- Add the dry ingredients to the wet mixture and fold gently until no dry flour remains. Fold in the 60 g Dark Chocolate Chips and 60 g raw pecans reserved for the batter. Transfer to the prepared pan, smooth the surface, and scatter the topping chips and pecans over it.
- Bake for 50-60 minutes, checking from 50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly before the center is cooked, cover it loosely with foil and continue baking.
- Place the pan on a wire rack and leave the bread in the pan for 1 hour. Lift it out using the parchment and allow it to cool completely before slicing, allowing approximately 2 hours in total for cooling and resting.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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