why make this recipe
Pumpkin Pecan Chocolate Chip Bread is a delightful treat that combines the warm flavors of fall with the sweetness of chocolate. This bread is moist and fluffy, making it perfect for breakfast, a snack, or dessert. It’s easy to make and brings a cozy aroma to your kitchen, making it a favorite for family gatherings and festive occasions. Plus, who can resist the combination of pumpkin, chocolate chips, and crunchy pecans?
how to make Pumpkin Pecan Chocolate Chip Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup brown sugar
- 15 ounces pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/3 cup whole milk
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans (optional)
Directions:
- Place the rack in the middle of the oven and preheat to 350°F (175°C). Prepare a 9 x 5-inch loaf pan by spraying the bottom and halfway up the sides with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, ground cloves, and allspice. Stir in the chocolate chips and chopped pecans.
- In another bowl, whisk together the eggs and both sugars until well combined. Then add the pumpkin puree, vegetable oil, and milk.
- Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50 minutes. Cover the top with a tented piece of tin foil to prevent it from browning too much, and bake for an additional 15-20 minutes. Check for doneness by inserting a cake tester into the center; it should come out clean.
- Let the bread cool in the pan for at least 15 minutes. After that, run a butter knife around the edges to loosen it and cool completely on a wire rack. For better slicing, wrap the loaf overnight in plastic wrap or aluminum foil and slice the next day.
how to serve Pumpkin Pecan Chocolate Chip Bread
Pumpkin Pecan Chocolate Chip Bread is delightful on its own, but you can serve it with a dollop of whipped cream or a drizzle of maple syrup for added sweetness. You can also toast slices lightly and spread with butter or cream cheese for a delicious variation.
how to store Pumpkin Pecan Chocolate Chip Bread
To store your Pumpkin Pecan Chocolate Chip Bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days or in the refrigerator for about a week. For longer storage, you can freeze it. Slice the bread, wrap each piece in plastic, and then store in an airtight container or freezer bag for up to three months.
tips to make Pumpkin Pecan Chocolate Chip Bread
- Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains extra sugars and spices.
- Avoid overmixing the batter; just mix until the dry ingredients are moistened.
- For an added crunch, toast the pecans before mixing them into the batter.
- If you want a sweeter bread, increase the sugar by a few tablespoons.
variation
You can customize this bread by adding different mix-ins, such as walnuts, cranberries, or even coconut flakes. For a spicier version, you can add more cinnamon or a pinch of cayenne pepper for a little kick.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is pure pumpkin and not pumpkin pie filling.
2. How do I know when the bread is done baking?
Insert a cake tester or toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.
3. Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. This usually works well without needing any additional modifications.