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 perfection in the oven, stat!
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Sweet Spices, Chocolate and a Salty Crunch…Swoon!
This perfectly textured pumpkin bread has hints of sweet cinnamon and nutmeg, rich dark chocolate and the crunch of salty roasted pecans.
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!
The Recipe: Chocolate Chip Pumpkin Pecan Bread
Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans, It's even better the second day!
- 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
- 1 1/2 cups Semi sweet chocolate chips
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
In a medium size bowl, whisk together flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside
In a large bowl mix soft butter, apple sauce and sugar, then add eggs, and pumpkin purée and mix until smooth
Add dry ingredients a little at a time, and mix until well combined
Using a spatula, add 1 cup pecans and 1 cup chocolate chips and mix well (reserve the rest of chips and nuts for topping)
Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle reserved chocolate chips on top of each loaf.
Bake in the oven for 55-60 minutes, or until inserted toothpick comes out clean
Allow to cool before slicing, serve
MAY I PLEASE ASK A FAVOR?
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