Pumpkin Bread with Chocolate Chips & Pecans
This easy, one-bowl pumpkin bread with chocolate chips is incredibly moist, loaded with spices and pecans, and freezes beautifully. It is a perfect bread to put out for company, serve on Thanksgiving, or bake up in small loaf pans for holiday gifts. If you've been looking for the pumpkin bread to end all pumpkin breads, look no further, this is THE BEST.
A number of years ago I asked readers to send me their favorite tried and true recipes, and I received a TON of pumpkin recipes. Included was this recipe, which turned out to be the most fantastic pumpkin bread I've ever had.
A great big thank you to Shirline for this wonderful recipe; when she emailed me the recipe, she said she begins making it in the fall and continues to churn out loaves all through Christmas. Her family refers to it as "Grama's Pumpkin Bread", and she makes loaves both for her family to enjoy and in smaller batches to give away as gifts. After making dozens of pumpkin breads myself, I have to agree with Shirline - this is the best of the best!
Why This Is the Very Best Pumpkin Chocolate Chip Bread
- Substantial Loaves - You will be amazed at how much batter this recipe makes… you will want to use a large mixing bowl!
- Super Easy Prep - Joseph helped to mix this together before he was 2 years old! Canned pumpkin and tons of spices gets mixed together first, then vegetable oil to keep the bread nice and moist, eggs, sugar, flour, and the all-important add-ins.
- Chocolate Chips and Pecans - While you COULD make the bread without them, Shirline exclaims that it just isn't pumpkin bread without the chocolate chips and pecans, and I agree 100%. They add a wonderful punch of sweetness and crunch to the super moist, spiced bread, and it's great balance.
Ingredient Notes
A few quick recommendations on ingredients to use and substitutions:
- Canned Pumpkin – Be sure to use plain pumpkin puree, NOT pumpkin pie filling.
- Vegetable Oil – You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.
- Spices – You can substitute 3 teaspoons of pumpkin pie spice for the cloves, nutmeg, and ginger in the recipe. Be sure to still add the ground cinnamon.
- Chocolate Chips – You can use dark chocolate chunks, milk chocolate chips, cinnamon chips, butterscotch chips, or white chocolate chips in place of some or all of the semi-sweet chocolate chips. You could also substitute raisins or dried cranberries.
- Pecans – Chopped walnuts would make a great substitute and, if necessary, you can omit the nuts.
How to Make It
This bread comes together incredibly easily! Here are a few simple steps:
- In a large bowl, whisk together the canned pumpkin, baking soda, salt, and the spices.
- Add the oil, eggs, and sugar, and whisk until everything is thoroughly combined.
- Add the flour, chocolate chips, and pecans, and stir gently with a rubber spatula to combine.
- Divide the batter between the loaf pans and bake!
Loaf Pan Recommendations
The loaf pan is a kitchen staple for churning out quick bread recipes like banana bread, zucchini bread, and this pumpkin bread!
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The 9×5-inch size is the one most called for in bread recipes (this one included), and one you will get a lot of use out of.
I recommend either the Williams Sonoma Goldtouch Loaf Pan or the USA Pan 1.25 Pound Loaf Pan (please note that 9×5-inch loaf pans can also be named/sold as 1.25 pound loaf pans).
Recipe Notes
- Be Sure to Cook All the Way Through – When I tell you that these loaves are substantial, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt, and grandma all used to make for the holidays. As such, be sure that the loaves are baked the whole way through so they do not sink in the middle when they cool. Depending on the size of your loaf pans, you may need to bake them closer to 1 hour 30 minutes; if the bread is browning too much, tent with foil.
- Make Smaller Loaves for Gifting – If you want to bake smaller loaves of pumpkin bread to place out on cookie trays or to gift for the holidays, a 3×5-inch loaf pan will take approximately 30 minutes to bake, for reference.
Serving and Freezing Instructions
You can eat this warm or at room temperature, but like most pound cakes or quick bread, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is a great make-ahead recipe.
- Storage – The loaves can be wrapped tightly in plastic wrap and stored at room temperature or in the refrigerator for up to 1 week.
- Freezing Instructions – Wrap the loaves in a double layer of plastic wrap, then a layer of aluminum foil and store in a ziploc freezer bag. Freeze for up to 2 months; thaw overnight in the refrigerator.
It would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!
More Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cheesecake
- Classic Pumpkin Roll
- Perfect Pumpkin Pie
- Pumpkin Scones with Spiced Glaze
- Pumpkin Muffins (with cream cheese filling & pecan streusel)
If you make this chocolate chip pumpkin bread recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Pumpkin Bread with Chocolate Chips & Pecans
Ingredients
- 28 ounce canned pumpkin
- 1½ teaspoons baking soda
- 1½ teaspoons ground cloves
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 cups (396 g) vegetable oil
- 5 eggs
- 3½ cups (746 g) light brown sugar
- 4½ cups (585 g) all-purpose flour
- 3 cups (510 g) semisweet chocolate chips
- 1½ cups (171 g) pecans, chopped
Equipment
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together the pumpkin, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Add the oil, eggs, and sugar and whisk until it is thoroughly combined and there are no streaks of egg or clumps of brown sugar. Add the flour, chocolate chips and pecans, and use a rubber spatula to gently fold and stir it together until completely combined.
- Divide the batter between the loaf pans and bake until a thin knife or skewer inserted into the center comes out with just moist crumbs attached, anywhere from 1 hour to 1 hour 15 minutes. Allow the loaves to cool for 15 minutes, then remove from the pans and place on a wire rack to cool completely. The loaves can be wrapped tightly in plastic wrap and stored at room temperature or in the refrigerator for up to 1 week, or frozen for up to 2 months (if you freeze them, add a layer of foil or place in a ziploc freezer bag).
Notes
- Loaf Pans – I recommend either the Williams Sonoma Goldtouch Loaf Pan or the USA Pan 1.25 Pound Loaf Pan (please note that 9×5-inch loaf pans can also be named/sold as 1.25 pound loaf pans).
- Canned Pumpkin - Be sure to use plain pumpkin puree, NOT pumpkin pie filling.
- Vegetable Oil - You can use any all-purpose baking oil like vegetable oil, canola oil, corn oil, or safflower oil.
- Spices - You can substitute 3 teaspoons of pumpkin pie spice for the cloves, nutmeg, and ginger in the recipe. Be sure to still add the ground cinnamon.
- Chocolate Chips - You can use dark chocolate chunks, milk chocolate chips, cinnamon chips, butterscotch chips, or white chocolate chips in place of some or all of the semi-sweet chocolate chips. You could also substitute raisins or dried cranberries.
- Pecans - Chopped walnuts would make a great substitute and, if necessary, you can omit the nuts.
- Smaller Loaves for Gifting - A 3×5-inch loaf pan will take approximately 30 minutes to bake.
- Storage - The loaves can be wrapped tightly in plastic wrap and stored at room temperature or in the refrigerator for up to 1 week.
- Freezing Instructions - Wrap the loaves in a double layer of plastic wrap, then a layer of aluminum foil and store in a ziploc freezer bag. Freeze for up to 2 months; thaw overnight in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Ari of Well Seasoned]
The flavor of this bread was great but it wouldn’t cook through and was wet in the middle – what happened? I double checked the recipe and ai followed it correctly.
This was delicious, but the timing was way off. I made the recipe exactly as written in two 9×5 loaf pans. I had them in the oven for about 1 hour and 45 minutes and turned the temperature up to 375 for the last 30 minutes because I was running out of time to be at home. In the end, the outside was overdone and chewy (which I didn’t hate but isn’t for everyone), and the center and lower quarter of the bread (excluding the bottom crust) was still a little underbaked. So… it tasted good, but I don’t know if I would use this recipe again given the uncertainty and stress of the timing issues and the texture problems.
By 28 ounces of pumpkin, do you mean 2 cans or actually 29 ounces (which leaves a small amount left over from 2 cans).
I plan on making this bread recipe but I have a question. Can sweet potatoes be substituted for the pumpkin? Thank you
Marianna.
Very good but I think it’s a bit too much oil. I will reduce the amount of oil next time. I like to bake quick breads in aluminum foil pans, EZ Foil makes a perfect 9x5x3 pan. I got three perfect size loafs from this recipe. Love all of browneyedbaker’s recipes.
This bread looks amazing! I’m a longtime follower and Love your recipes. Do you know approximately how many loaves this recipe would make using 3 x 5 inch pans?
Hi Patty, Thank you! You would get around a dozen mini loaves using a 3×5-inch pan.
After reading some of the comments I was a little concerned about making the two 9 x 5’s so I made 10 muffins as well (sprayed the paper liners gently with Pam). The muffins cooked in about 35 minutes, the loaves stayed in for 60 but keep in mind I was checking the muffins every 10 minutes or so after the first 15, so I was losing heat. Everything turned out wonderfully – quite delicious and very moist. The bread did not reach the top of the pan so I probably could have cooked 6 muffins although both loaves are a nice size. This recipe is absolutely a keeper both to make for my family as well as to give as gifts. The chocolate and nuts are a perfect pairing to the pumpkin. You will be pleasantly pleased.
Can you use almond flour for this instead of regular flour?