This pumpkin bread is soft, warmly spiced, and filled with chocolate chips and pecans. It is an easy pumpkin bread recipe that works beautifully for fall baking, breakfast, or a simple homemade treat.
Why You'll Love This Pumpkin Bread
- It is a moist pumpkin bread with a soft crumb and warm spice in every bite.
- The chocolate chips and pecans make the loaf feel richer without making it difficult.
- It is an easy pumpkin bread recipe made with simple ingredients.
- The loaf keeps well, so it is great for baking ahead during the fall season.
Pumpkin bread is one of those recipes that always feels right once the weather cools down. I like that this version keeps the classic spiced pumpkin flavor, but the chocolate chips and pecans make it feel a little more special. It still has that soft, moist crumb people want from a homemade pumpkin bread, but every slice has extra texture and richness.
Another reason this loaf works so well is that it is easy to make and does not need anything complicated. The batter comes together with simple pantry ingredients, and the pumpkin keeps it tender for days. If you enjoy fall baking, this one fits nicely alongside my pumpkin pie, no-bake pumpkin cheesecake, or even a cozy pumpkin spice latte.
Key Ingredients in Pumpkin Bread with Chocolate Chips and Pecans
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Flour, Baking Soda, Baking Powder & Spices: I use all-purpose flour with cinnamon, nutmeg, cloves, and ginger to give this loaf that classic pumpkin bread flavor. The mix of leavening helps it bake up soft and light.
- Sugars, Oil & Vanilla: The combination of granulated sugar and light brown sugar gives sweetness and depth, while the oil keeps the bread moist. Vanilla rounds everything out and brings the warm flavors together.
- Pumpkin Purée, Eggs & Water: Pumpkin purée is what gives this loaf its soft texture and rich fall flavor. The eggs help bind the batter, and the water makes it easy to mix.
- Chocolate Chips & Pecans: I love using both here because the chocolate melts into the crumb and the pecans add a little crunch, which makes each slice more interesting.
How to Make Pumpkin Bread
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. Prepare Wet Base: Whisk sugars and oil until smooth, then beat in the eggs one at a time. Stir in pumpkin purée, vanilla, and water.
3. Combine & Add Mix-ins: Gently fold the dry mixture into the wet until just combined. Stir in chocolate chips and pecans.
4. Bake & Cool: Pour into a lined 9x5-inch loaf pan, top with extra chips and pecans, and bake at 350°F / 175°C (320°F convection / 160°C fan) for 50-60 minutes. Cool completely before slicing.
Tips for Moist Pumpkin Bread
Bring Eggs to Room Temperature: Cold eggs can make the batter harder to mix evenly. I like to let them sit out for a bit so the batter comes together smoother and bakes more evenly.
Tap the Pan Before Baking: Once the batter is in the loaf tin, I gently tap it on the counter a couple of times. This helps remove air pockets and gives a more even crumb.
Cover Loosely if Browning Too Fast: If the top starts to brown too quickly before the center is baked, I loosely place foil over the loaf for the remaining time.
Let It Rest Before Serving: After it cools completely, I like to leave it for another hour before slicing. The texture settles, and the flavors come together even better.
Storage
I keep it wrapped tightly at room temperature. If you slice it, I like to cover the cut side well so it stays soft and doesn't dry out.
Try These Pumpkin Recipes Next!
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 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ tsp vanilla extract
- 100 g granulated sugar
- 150 g light brown sugar
- 120 ml vegetable oil
- 2 large eggs - room temperature
- 340 g pumpkin puree
- 80 ml water
- 80 g chocolate chips
- 80 g chopped pecans
Instructions
- In a bowl, whisk together 1¾ cups (220 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon sea salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, and ½ teaspoon ginger until evenly combined.
- In a separate large bowl, whisk ½ cup (100 g) granulated sugar, ¾ cup (150 g) light brown sugar, and ½ cup (120 ml) vegetable oil until smooth. Add 2 eggs, one at a time, whisking well after each. Stir in 1½ cups (340 g) pumpkin purée, ⅓ cup (80 ml) water, and ½ teaspoon vanilla extract until fully combined.
- Add the dry ingredients to the wet mixture and fold gently until just combined. Fold in ½ cup (80 g) chocolate chips and ¾ cup (80 g) chopped pecans. Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Set the loaf tin on a wire rack and let the bread cool inside the tin for 1 hour. Lift it out and let it cool completely before slicing.
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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