Chocolate Pecan Pumpkin Bread

Pumpkin Bread

Chocolate Pecan Pumpkin Bread

Chocolate Pecan Pumpkin Bread
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    20 People
  • VIEWS
    90

Embrace the autumnal spirit with this decadent Chocolate Pecan Pumpkin Bread. A delightful fusion of warm spices, rich chocolate, and earthy pumpkin, creating a moist and irresistible treat that's perfect for breakfast, dessert, or any time you crave a comforting indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    48 g
  • Cholesterol
    37 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    4 g
  • Sodium
    208 mg
  • Sugar
    31 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, combine the pumpkin puree, sugar, oil, and beaten eggs. Mix until smooth and creamy. (5 minutes)

Image Step 04
04 Step

Recipe View 7 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (7 minutes)

Image Step 05
05 Step

Recipe View 3 mins Gently fold in the toasted pecans and chocolate chips until evenly distributed throughout the batter. (3 minutes)

Image Step 06
06 Step

Recipe View 2 mins Divide the batter evenly between the prepared loaf pans, filling each about 3/4 full. (2 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)

For an enhanced flavor, toast the pecans before adding them to the batter.
Feel free to substitute walnuts for pecans, or use a mix of both.
To make muffins, bake for 18-20 minutes.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Marie Marks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 30 Ratings)
Total Reviews: (4)

  • Modesta Botsford

    Apr 14, 2025

    This bread is amazing! So moist and the perfect balance of pumpkin and chocolate.

  • Chanel Cassin

    Nov 12, 2024

    The recipe was easy to follow and the bread turned out beautifully. I will definitely be making this again.

  • Tristin Crist

    Oct 30, 2024

    I added a streusel topping and it was even more delicious!

  • Jensen West

    Sep 24, 2024

    I made this for a bake sale and it was gone in minutes! Everyone loved it.

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