Chocolate Pecan Pumpkin Bread Recipe - Allrecipes.com
Chocolate Pecan Pumpkin Bread Recipe
  • READY IN 1 hr

Chocolate Pecan Pumpkin Bread

Recipe by  

"Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
  4. Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note:
  • You can use cooked, mashed fresh pumpkin instead of canned pumpkin.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2012

I would have given this 5 stars, but the bake time is WAY off. I had one dark non stick pan and one glass pan, and the nonstick took 40-45 minutes, the glass one took an hour. I think there is a typo in the cook time because other breads I make, banana etc, take an hour. If these were made into muffins, I think the 20-25 minutes might be right. Great taste though. I added the Heath Bits along with the chocolate chips. Will make again.

 
Most Helpful Critical Review
Apr 06, 2009

Definitely not cooked in 20-25 mins. Needs more like a full hour (like most pumpkin bread recipes).

 
Apr 14, 2009

I would have given this 5 stars, for it was excellent, but the bake time was way off. It takes a full hour. I would have to change the name for my version, for I replaced the chocolate chips morsels with filbert pieces. They were a great substitution.

 
Apr 09, 2009

Excellent recipe, very nice! But I would have to agree with the others about the bake time.

 
Dec 03, 2010

Delicious bread...very moist and flavorful. My friend claims it to be the best pumpkin bread she's ever had in her life! (This is saying quite a bit since her recipe was always at the top of the list!_) Bake time was 75 minutes for my oven.

 
Jan 11, 2010

Awesome flavor combination!! I subbed out 1/2 the oil for unsweetened applesauce. My two loaves took 1 hr. and 5 min. to bake at 350 degrees. The bake time is indeed off. Yummy and delicious. It's a big hit in our house :)

 
Dec 03, 2011

This is an excellent bread, just be sure to bake it until the toothpick comes out clean. Mine took about 65 minutes. Great recipe- thanks!

 
Nov 17, 2011

Thank goodness for all the reviews i read AFTER I Made it! I ended up with a tasty soggy mess that I had to throw away. I thought my oven was broken. Then I read comments that it needs to cook a LOT longer than indicated. I will try again.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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