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Chocolate Chip Pumpkin Pecan Bread

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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 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