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Pumpkin Bread with Chocolate Chips and Pecans sliced on a white plate, showing a moist crumb and topped with chocolate chips and pecan pieces

Pumpkin Bread with Chocolate Chips and Pecans

A moist pumpkin loaf with dark chocolate chips, pecans, and warm spices. Made with a whisk and spatula, it has chocolate and nuts folded through the batter and scattered over the top.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Additional time2 hours
Total Time 1 hour 5 minutes

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

  • Preheat the convection/fan oven to 160 °C. Grease a 9×5-inch (23×12.5 cm) loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.
  • 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

Pumpkin purée: Use plain pumpkin purée, not sweetened pumpkin pie filling. Canned purée was used for this recipe; homemade purée is also an option. 
Topping quantities: The chocolate chips and pecans on top are included in the ingredient totals. Reserve approximately one-quarter of each before mixing the batter. 
Storage: Once completely cool, wrap tightly or place in an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze well wrapped for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. 

Nutrition

Calories: 498kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 417mg | Potassium: 268mg | Fiber: 4g | Sugar: 36g | Vitamin A: 6682IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg
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