Imagine a slice of pure autumn bliss that combines the rich, warm flavors of pumpkin with the irresistible crunch of pecans and the decadent sweetness of chocolate chips. This isn't just another bread recipe – it's a sensory journey that will transform your kitchen into a cozy haven of irresistible aromas and mouthwatering goodness. Whether you're a baking novice or a seasoned pro, this chocolate chip pecan pumpkin bread will become your new seasonal obsession that friends and family will be begging you to make again and again!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, and vegetable oil. Use a whisk or an electric mixer on medium speed to blend the ingredients until the mixture is smooth and well combined.
- Add the eggs to the pumpkin mixture one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips and chopped pecans gently into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice and serve your delicious chocolate chip pecan pumpkin bread warm or at room temperature. Enjoy!
Tips
- Use room temperature eggs and ingredients for smoother mixing and better texture.
- Don't overmix the batter – stop mixing as soon as dry ingredients are just incorporated to keep the bread tender.
- For extra moisture, use fresh pumpkin puree if possible, but canned works perfectly fine too.
- Toast the pecans before adding them to intensify their nutty flavor.
- Check the bread's doneness with the toothpick test, but remove it 2-3 minutes before it looks completely done to prevent drying out.
- Let the bread cool completely before slicing for cleaner cuts and better texture.
- Store wrapped in plastic wrap or in an airtight container to maintain freshness for up to 5 days.
- For an extra indulgent touch, consider adding a light glaze or dusting of powdered sugar on top before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 40mg
