Pumpkin bread always feels like the start of fall for me. This easy pumpkin bread with chocolate chips and pecans is soft, perfect for cozy mornings or holiday baking.
One autumn morning, the oven warmed the whole kitchen, and the smell of cinnamon, nutmeg, and cloves made it feel like the season had truly arrived. That's when this moist pumpkin bread turned into more than a recipe, it became part of my fall baking tradition.
Now I like to make this one-bowl pumpkin bread with chocolate chips and pecans. The chocolate melts into rich pockets, the roasted pecans add crunch, and every slice feels special. Whether I'm sharing it for Thanksgiving or enjoying a quiet coffee break, it's the best pumpkin bread recipe I keep coming back to.
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⭐Why You'll Love My Recipe
- Simple and Easy: This recipe is super easy to follow, and you probably have the ingredients already.
- Stays Fresh: This bread stays moist and tasty for days, and the flavors even get better the next day. It's perfect for going ahead and enjoying throughout the week.
🧾 Pumpkin Bread Ingredients
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.
- Spiced Flour Mix: Cinnamon, nutmeg, ginger, and cloves give that classic spiced pumpkin bread flavor I look forward to every fall.
- Sugars & Oil: A mix of granulated and brown sugar adds sweetness, while oil makes the loaf stay soft and moist.
- Pumpkin Puree & Eggs: Pumpkin keeps the crumb tender and flavorful, while the eggs hold everything together.
- Chocolate Chips & Pecans: I love the combination of melty chocolate and crunchy pecans, it makes this pumpkin bread stand out.
👩🏻🍳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 175°C (350°F) for 50-60 minutes. Cool completely before slicing.
💭My Tips
Room-Temperature Ingredients: I find the batter mixes more evenly when the pumpkin puree and eggs aren't too cold.
Storage: Once cooled, I wrap the loaf in foil, it keeps well on the counter for 3 days and freezes beautifully for the holidays.
🥭More Pumpkin Recipes to Try!
If you love using pumpkin when you are cooking, then check out the following recipes for inspiration:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Pumpkin Bread with Chocolate Chips & 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
- Preheat the oven to 350°F (175°C). Grease a 23x12.5 cm (9x5-inch) loaf tin and line it with parchment paper so the bread lifts out easily.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the spices are evenly mixed.
- In a large bowl, whisk the granulated sugar, light brown sugar, and vegetable oil until the mixture looks smooth and glossy.
- Crack one egg at a time, whisking well after each addition until fully incorporated.
- Stir in the pumpkin puree, vanilla extract, and water, mixing until the batter looks even and creamy.
- Sift the dry ingredients directly into the pumpkin mixture and fold gently with a spatula, stopping as soon as the flour disappears to keep the bread light.
- Fold in the chocolate chips and chopped pecans so they're spread evenly through the batter.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula. Scatter a few extra chocolate chips and pecans on top for a nice finish.
- Place the tin in the oven 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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