why make this recipe
Chocolate Pecan Pumpkin Bread is a delightful treat that combines the rich flavors of pumpkin, chocolate, and nuts. It’s perfect for the fall season or any time you crave something comforting and delicious. This bread is not only tasty but also easy to make, making it a great choice for both novice and experienced bakers. Everyone loves the combination of flavors, and it fills your kitchen with a warm, inviting aroma. Plus, it’s great for breakfast, snacks, or desserts!
how to make Chocolate Pecan Pumpkin Bread
Ingredients :
3 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
1.5 teaspoons ground cinnamon
1 teaspoon ground nutmeg
0.5 teaspoon salt
2 cups canned pumpkin
2.5 cups white sugar
1 cup vegetable oil
4 beaten eggs
1 cup chopped pecans
1 cup miniature chocolate chips
Directions :
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 inch loaf pans.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
- Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
how to serve Chocolate Pecan Pumpkin Bread
Chocolate Pecan Pumpkin Bread is wonderful served warm or at room temperature. You can slice it and enjoy it plain, or spread a little butter on top for extra flavor. It’s also delicious with a cup of coffee or tea. You can even serve it as a dessert by adding a scoop of vanilla ice cream on the side!
how to store Chocolate Pecan Pumpkin Bread
To store your Chocolate Pecan Pumpkin Bread, first allow it to cool completely. Then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to keep it longer, you can store it in the refrigerator for about a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn!
tips to make Chocolate Pecan Pumpkin Bread
- Make sure to measure your flour correctly. Too much flour can make the bread dry.
- Use fresh spices for the best flavor.
- If you like, you can toast the pecans lightly before adding them to the batter for a richer taste.
- If you don’t have miniature chocolate chips, regular ones work just fine!
variation
You can customize this recipe by adding dried fruits like cranberries or raisins for extra sweetness. You might also swap out the pecans for walnuts if you prefer. For a spicier kick, add a pinch of ground clove or ginger to the batter.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it before using it in the recipe.
2. What happens if I don’t have vegetable oil?
You can substitute vegetable oil with canola oil, melted butter, or even applesauce for a healthier version.
3. How do I know when the bread is done baking?
The bread is ready when it has risen and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times may vary slightly based on your oven.