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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.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Servings 24 servings (2 loaves)
Calories 421 kcal
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 vegetable oil
- 5 eggs
- 3½ cups light brown sugar
- 4½ cups all-purpose flour
- 3 cups semisweet chocolate chips
- 1½ cups pecans, chopped
Equipment
Directions
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Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
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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.
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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
Nutrition Facts
Pumpkin Bread with Chocolate Chips & Pecans
Amount Per Serving
Calories 421
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 192mg8%
Potassium 301mg9%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 40g44%
Protein 5g10%
Vitamin A 5210IU104%
Vitamin C 1.5mg2%
Calcium 66mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.