Quick bread filled with pumpkin, warm spices, mini chocolate chips, and chopped pecans makes for a delicious autumn time snack, breakfast, or dessert.
Chocolate chip pumpkin bread has long been a fall staple in our home. It's one of my favorite things to make once the leaves start to change and pumpkin comes into season.
We almost always have pumpkin puree in the pantry or homemade in the freezer, and quick bread is an easy thing to make. I make homemade pumpkin puree every fall and use it all fall and winter long for things like this bread, muffins, pancakes, in chilis and soups, and more.
When I make this bread, I use a combination of whole wheat flour and all-purpose flour. This is because I like to incorporate some whole grains when I can and also because I like the flavor of whole wheat with pumpkin. However, you can use all all-purpose flour with great results.
The spices in this bread are spices you often find paired with pumpkin - cinnamon, nutmeg, and clove. Allspice and ginger are also lovely with pumpkin and you can substitute those for the nutmeg or clove, if you desire.
I like to use mini chocolate chips, but regular also work. Regular chocolate chips won't be as dispersed and will be large pieces of chocolate. Dark chocolate chips will also work well.
I use pecans in here, but walnuts are also good. I've used both depending on what I have around. Quick breads are very adaptable to your preferences and what you have on hand. Both of those nuts go nicely with pumpkin and warm spices.
Quick breads can be baked as muffins as well. Simply bake in a lined or greased muffin tin and shorten the baking time to about 17-19 minutes, or when the muffins are golden and an inserted toothpick comes out clean.
This bread is nice to have around for after school snacks, to pack in a lunchbox, or to have with your breakfasts. I love to serve quick breads and muffins with scrambled eggs for breakfast.
Note if you don't have buttermilk, you can substitute milk and lemon juice (fresh or bottled). Add 2 teaspoons to a 1/2 cup and then fill the rest with milk. Let sit for a few minutes before using.
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Chocolate Chip Pecan Pumpkin Bread
Ingredients
- cooking spray
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup semi-sweet mini chocolate chips
- 1/3 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees. Lightly spray an 8"x4" or 9"x5" loaf pan.
- In a medium bowl, whisk together all of the dry ingredients (flour through cloves).
- In a large bowl, whisk together the the brown sugar, pumpkin puree, buttermilk, and egg until the sugar dissolves.
- Stir the dry ingredient into the wet using a wooden spoon or rubber spatula. When they are almost combined add the walnuts and chocolate chips and stir until just combined.
- Pour the batter into the loaf pan. Bake for approximately 45-55 minutes, until the bread is golden and an inserted toothpick comes out cleanly.
- Let cool completely before slicing to serve. Store in an airtight container. Best enjoyed within about 2 days of baking.
I hope you give this chocolate chip pecan pumpkin bread a try! Let me know in the comments below.
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This recipe was originally published in 2010 and was updated in 2021 with new text, new photos, a recipe card, and more to improve reader experience.
Check out these other pumpkin recipes:
Sourdough Pumpkin Walnut Muffins
Amy, you just combined everything I adore in this quick bread! I want a few slices right now for my tea :-)
ReplyDeleteSo, so nice! I like mini chocolate chips -- so cute! Plus I feel virtuous because I'm eating a smaller "portion"!!! :-) This looks really good -- thanks so much.
ReplyDelete