It’s not officially fall until the pumpkin bread is baking, so start preheating the oven and get ready for the house to smell heavenly, because we are popping this Chocolate Chip Pumpkin Pecan Bread (gluten free option) perfection in the oven, stat!
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Chocolate Chip Pumpkin Pecan Bread (gluten free option) on wood cutting board surrounded by small pumpkins


Chocolate Chip Pumpkin Pecan Bread (Gluten Free Option)

This perfectly textured pumpkin bread has hints of sweet cinnamon and nutmeg, rich dark chocolate and the crunch of salty roasted pecans.


Chocolate Chip Pumpkin Pecan Bread (Gluten free option) on a wood serving board on white cloth

Wanna Make it Gluten Free? No problem!

If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!

Chocolate Chip Pumpkin Pecan Bread (Gluten free option) in baking dish

Need More Holiday Dessert Options? 

Try my Orange Blueberry Cake!

Orange Blueberry Cake

The Recipe: Chocolate Chip Pumpkin Pecan Bread

Tips and what you need: if you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour. You will need cinnamon, nutmeg, vanilla paste or extract, and two loaf pans.

Chocolate Chip Pumpkin Pecan Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans, It's even better the second day!

Course: Dessert
Cuisine: American
Keyword: fall recipes, kid-friendly recipes
Servings: 24 slices
Author: Linda Spiker
  • 3 cups of your favorite flour, I use Gluten Free Jovial Pastry Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt or kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 4 large eggs, room temp
  • 2 1/2 cups granulated organic sugar
  • 1 15oz can pumpkin purée, (plain, not pumpkin pie mix)
  • 3/4 cup soft butter (plus 1 tablespoon for pan prep)
  • 3/4 cup unsweetened apple sauce
  • 1 1/2 cup roasted salted pecans, chopped (use can also use plain raw pecans, I just love that salty bite with dark chocolate!)
  • 1 1/2 cups mini semi sweet chocolate chips
  1. Preheat oven to 350 degrees, place oven rack in center position, use a paper towel to wipe sides and bottom of pans with butter, then dust with flour, set aside

  2. In a medium size bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside

  3. In a large bowl mix soft butter, apple sauce and sugar, then add eggs, and pumpkin purée and mix until smooth

  4. Add dry ingredients to wet ingredients a little at a time and mix until well combined

  5. Using a spatula, add 1 1/4 cup pecans and 1 1/4 cup chocolate chips and mix well (reserve the rest of chips and nuts for topping)

  6. Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle reserved chocolate chips and pecans on top of each loaf.

  7. Bake in the oven for 55-60 minutes, or until inserted toothpick comes out clean

  8. Allow to cool before slicing, serve

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