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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

This pumpkin bread is a moist, easy fall loaf made with pumpkin purée, warm spices, chocolate chips, and pecans. It bakes up soft, flavorful, and perfect for breakfast, snacking, or dessert.
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 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 (320°F convection / 160°C fan). Grease a 9x5-inch loaf pan (23 x 12.5 cm) and line it with parchment paper so it lifts out easily.  
  • 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

Mix Until Smooth: Before adding the dry ingredients, I like to whisk the wet mixture until it looks smooth and fully combined.  
Do Not Overmix: Stop folding as soon as the flour disappears so the bread stays soft and tender.  
Check the Center: Near the end of baking, I insert a toothpick into the middle; a few crumbs are fine, but wet batter means it needs more time.  
Keep It Covered: Once the loaf has cooled completely, I usually wrap it well so it stays moist and easy to slice for a couple of days. 

Nutrition

Calories: 494kcal | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 406mg | Potassium: 233mg | Fiber: 3g | Sugar: 38g | Vitamin A: 6681IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
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