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) in the oven, stat!
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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.
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!
Need More Holiday Dessert Options?
Try my 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.
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 (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
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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
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In a medium size bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside
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In a large bowl mix soft butter, apple sauce and sugar, then add eggs, and pumpkin purée and mix until smooth
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Add dry ingredients to wet ingredients a little at a time and mix until well combined
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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)
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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.
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Bake in the oven for 55-60 minutes, or until inserted toothpick comes out clean
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Allow to cool before slicing, serve
MAY I PLEASE ASK A FAVOR?
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This pumpkin bread must tastes as amazing as it like. The chocolate chips and pecans in it would totally make my day: yum
Did I say I love love your baking dish
Amazon!
I love the combination of flavours in this pumpkin bread. I can imagine the wonderful smell in the kitchen while it’s baking!
The house still smells amazing!
Now this sounds like my kind of bread, it looks delicious ! I love all the pumpkin dishes right now, it is my favourite type of year!
I do love when pumpkin starts showing up in my feed!
This sounds so yummy, love those chocolate chips
Thanks Amy!
I was just looking for a great recipe for pumpkin bread and then found this how perfect the timing was!
Timing is everything!
Absolutely LOVE pumpkin bread this time of year! Definitely trying yours, I’ve never thought of putting chocolate chips in it and it sounds darn good.
Oh yeah…chocolate in everything:)
Thank you for including a gluten free option for this delicious recipe! That is just what I needed!
You are welcome!
Yes! It’s is pumpkin season! Bring on this beautiful GF pumpkin bread!
I’ve only recently discovered the delicious combination of pumpkin and chocolate and I’m obsessed! Love the addition of the roasted, salted pecans too!
We love baking breads like this especially during the fall and busy school season. I’ve never heard of that brand of gluten-free flour before and will have to check it out. Thanks for the tip!
I love it Marlynn. I used it exclusively since I came across it!
Hi Linda! My daughter has recently found a love for baking so I showed her your recipe and she made it for our Sunday family dinner. Being a novice, she didn’t know when to add the butter and only realized after it was in the oven that she still had the 3/4 cup butter sitting on the counter. Turns out, it was amazingly delicious without butter! So thanks for sharing this yummy recipe!
Nicole, the instructions say mix butter and sugar…did she just miss it or are you not seeing it??? Like is there a glitch? Also I am shocked it was good without the butter! Ha! My friend left out the cinnamon and nutmeg and said it was still good so I guess pumpkin and chocolate are good no matter what!
Must be a glitch, we never saw the butter part. I think you are right, you just can’t go wrong when pumpkin and chocolate are SO right.
Hmmm gonna check that out. Thanks Nicole!
I came across your recipe a few weeks ago while I was pondering what I should contribute to a gluten free Friendsgiving potluck. It was the first dish to get eaten up at the potluck, and I’ve made it twice more since then. Absolutely delicious!
Thanks Megan! I am so glad!
Making your Choc Chip Pumpkin Pecan Bread. The directions say to whisk flour, baking powder, soda, etc but there is no baking powder listed in the ingredients.
Soory, that was typo. No powder, just soda. Enjoy!
What is the role of apple sauce in this recipe and what substitutions would you recommend? It’s not something we regularly buy so it would be great to have a replacement. Cheers!!!
Hi Diana, great question! The apple sauce means you can use less oil but still make a super moist bread, AND it adds sweetness so you can use less sugar. Hope that helps!