Chocolate Chip Pumpkin Pecan Bread
Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans, It's even better the second day!
Servings 24 slices
Ingredients
- 2 cups all purpose flour
- ½ teaspoon sea salt or kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon nutmeg
- 1 ½ teaspoon ground cinnamon
- ¾ cup room temp butter (plus 2 tablespoons for pan prep)
- 2 cups granulated organic sugar
- 2 large eggs
- 1 15oz can pumpkin purée, (plain, not pumpkin pie mix)
- 1 cup roasted salted pecans (optional)
- 1 ½ cups mini semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees, place oven rack in center position, use a paper towel to wipe sides and bottom of two 8x4" loaf pans with butter, then dust with flour, set aside
- In a medium size bowl, whisk together all dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside
- In a large bowl cream together butter, sugar, eggs, and pumpkin puree. Mix until smooth and well incorporated
- Add dry ingredients to wet ingredients a little at a time and mix until well combined
- Using a spatula, add 3/4 cup pecans and 1 1/4 cup chocolate chips and mix well (reserve the rest of chips and nuts for topping)
- Separate batter evenly into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle reserved chocolate chips and pecans 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