Chocolate Pecan Pumpkin Bread

Chocolate Pecan Pumpkin Bread

19
Rachael Dcameron 0

"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

1 h servings 364 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 mor...

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

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

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...

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...

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 t...

The Bread came out all right. But, I have to agree with the others. The baking time was WAY OFF. Not 20-25 minutes. More like 1 hour to 1 hour 15 minutes, depending on your oven.

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!