Chocolate Chip Nut Pumpkin Bread
A moist, flavorful pumpkin bread loaded with chocolate chips and pecans, perfect for autumn gatherings or a cozy snack that combines sweetness with nutty richness.
Ingredients
Instructions
- Cream together the sugar and oil.
- Add the beaten eggs and pumpkin; mix well.
- Alternate adding dry ingredients with water, mixing after each addition.
- Stir in the chocolate chips and pecan pieces.
- Pour the batter into two well-greased and floured 9x5-inch loaf pans.
- Bake at 350°F (175°C) for 1 1/2 hours or until tests are done.
- Let the bread stand for 10 minutes after baking.
- Remove from pans and cool before serving.
Tips & Substitutions
For a lighter version, substitute half of the sugar with applesauce, and use a blend of whole wheat and all-purpose flour. If you're out of pecans, walnuts work well too. To enhance the pumpkin flavor, consider adding a teaspoon of nutmeg or ginger. Ensure your eggs are at room temperature for better incorporation. Also, try using a mix of dark and semi-sweet chocolate chips for added depth.
Serving Suggestions
This Chocolate Chip Nut Pumpkin Bread is delightful on its own but pairs beautifully with a dollop of cream cheese or butter spread. Serve it alongside a warm cup of tea or coffee for a cozy afternoon treat. For a festive twist, consider serving it on a platter with slices of the Butter Cream Ribbon Chocolate Fudge Cake for an indulgent dessert table.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Nut Pumpkin Bread contains roughly 1208 calories, with 12g protein, 80g carbohydrates, and 98g fat. It is an excellent source of protein (24% of the Daily Value), calcium (24% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz. can. Just ensure it's well-drained to avoid excess moisture in the batter.
How can I make this recipe gluten-free?
To make gluten-free Chocolate Chip Nut Pumpkin Bread, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Additionally, ensure your baking powder and baking soda are gluten-free, as some brands may contain traces of gluten.
What can I do if my bread is too moist?
If your bread turns out too moist, it may be due to excess liquid or underbaking. Make sure to measure your pumpkin accurately and use a toothpick to check for doneness. If you encounter this issue regularly, try reducing the liquid slightly or increasing the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).