It’s not officially fall until the pumpkin bread is baking, so start preheating 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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Chocolate Chip Pumpkin Pecan Bread (Gluten free option) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

 Sweet Spices, Chocolate and Crunch…Swoon!

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) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

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) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

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
40 mins
Total Time
50 mins
 

Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans

Course: Dessert
Cuisine: American
Keyword: fall recipes, kid-friendly recipes
Servings: 24 slices
Author: Linda Spiker
Ingredients
  • 3 cups of your favorite flour I use Gluten Free Jovial Pastry Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup butter room temp (plus 1 tablespoon for pan prep)
  • 3 cups granulated organic sugar
  • 3 large eggs
  • 15 oz canned pumpkin purée plain, not pumpkin pie mix (1 can)
  • 1 teaspoon vanilla or vanilla paste
  • 1 1/2 cup chopped roasted salted pecans (reserve 1/2 cup for topping)
  • 1 1/2 cup milk chocolate ordark chocolate chips (reserve the 1/2 cup for topping)
Instructions
  1. Preheat oven to 325 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 powder, soda, salt, cinnamon and nutmeg. Set aside
  3. In a large bowl mix butter and sugar, then add eggs, vanilla and pumpkin purée and mix until smooth
  4. Add dry ingredients a little at a time, and mix until well combined
  5. Using a spatula, add 1 cup pecans and 1 cup chocolate chips and mix well (reserve remaining 1/2 of each for top of bread)

  6. Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle each bread loaf with remaining chocolate chips and nuts

  7. Bake in the oven for 40-45 minutes, until inserted toothpick comes out clean
  8. Allow to cool before slicing, serve

 

 

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