Pumpkin Bread with Chocolate Chips & Pecans

This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, 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.

A cut loaf of pumpkin bread with chocolate chips and pecans.

Last summer, when I asked readers to send me their favorite tried and true recipes, I received a TON of pumpkin recipes. I made a few before Dominic was born (including this pumpkin yummy dessert that was a big hit), but I shelved the rest until fall rolled around again.

Well, here we are, fall again, and we have Shirline to thank for this absolutely fantastic pumpkin bread! 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!

A sliced loaf of pumpkin bread.

You will be amazed at how much batter this recipe makes… you will want to use a large mixing bowl!

I love how easy it is to prep this bread (and Joseph loved helping to mix!) – 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! They add a wonderful punch of sweetness and crunch to the super moist, spiced bread, and it’s great balance.

Mixing together the batter for pumpkin bread with chocolate chips and pecans.

When I tell you that these loaves are as heavy as bricks, 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.

You can eat this warm or at room temperature, but like most pound cake or quick breads, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so, and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day.

The batter for pumpkin bread in the loaf pan ready for the oven.

This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread! It freezes really well, so 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!

Thank you so much for this recipe, Shirline! ♥

An overhead shot of sliced pumpkin bread with chocolate chips and pecans.

One year ago: No Bake Caramel Apple Pudding with Gingersnap Crust
Four years ago: Skillet Cornbread
Five years ago: Salted Caramel Apple Cheesecake Dip
Ten years ago: Brown Sugar Raisin Bread

Pumpkin Bread with Chocolate Chips & Pecans

Servings 24 servings (2 loaves)
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Author: Michelle
This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully.


  • 28
    canned pumpkin
  • teaspoons
    baking soda
  • teaspoons
    ground cloves
  • teaspoons
    ground cinnamon
  • ½
    ground nutmeg
  • 1
    ground ginger
  • 1
  • 2
    vegetable oil
  • 5
  • cups
    light brown sugar
  • cups
    all-purpose flour
  • 3
    semisweet chocolate chips
  • cups
    pecans, chopped



  1. Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
  2. 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.
  3. 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 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).

Recipe Notes:

Nutritional values are based on one serving


Calories: 421kcal
Fat: 16g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 192mg
Potassium: 301mg
Carbohydrates: 65g
Fiber: 4g
Sugar: 40g
Protein: 5g
Vitamin A: 5210%
Vitamin C: 1.5%
Calcium: 66%
Iron: 3.6%

Did you make this recipe?

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