Warm pumpkin spice bread with chocolate chips bursting throughout. What could be better???
The temperatures outside might in the mid 70-80’s here in Texas, but the leaves on the trees are starting to fall which lines up with the calendar and the desire to start having everything pumpkin.
Frequently, I add nuts ( pecans or walnuts) to sweet breads, but this morning chocolate was calling my name so I thought I would whip up a my pumpkin bread recipe and add chocolate chips and have pecans just to the top.
I few years ago I picked up this pumpkin loaf fan. I thought the pumpkin design was darling. Omitting the pecans would display the pumpkins well, but the pecan add a rustic harsh look besides being delicious.
Pumpkin Chocolate Chip Pecan Bread
- stand or hand mixer – mixing bowl
- 2 loaf pans
- 4 eggs
- 1 can pumpkin puree
- 1 3/4 cups sugar
- 2/3 cups vegetable oil
- 1 tsp vanilla
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground gloves
- 1 cup chocolate chips
- 1/2-1 cup chopped pecans
- Preheat the oven to 350 dgrees and prepare loaf pans with either using a release spray like PAM or coating with butter follwed with a ducting a flour. My preferred method is to use the spray.
- Beat the 4 eggs
- add the pumpkin, sugar, veg oil, and vanilla and mix well
- add the flour, salt, baking powder an baking soda followed by the spices ( cinnamon, nutmeg and ground cloves) Mix well
- Add the chocolate chips and mix by hand folding them in with a spatula
- Sprinkle pecans into the prepared pans. Use the desired amount you would like on the top of the loafs.
- Pour batter into the pans on top of the pecans. Fill the pans about 1/2 full.
- Bake for 60 to 70 minutes. Insert a toothpick and look for toothpick for doneness.
- Cool in pan for about 15 minutes before removing from the pan. Cool completely before serving
This is OH SO YUMMY !!!! Where is a glass of milk?
I hope you enjoy this pumpkin bread. Please leave me a comment