Recipe By Rachael Dcameron
Rating
Published Jun 19th
Prep 15m Cook 25m Additional 20m Ready In 1h
Servings 2 loaves Calories 364.4

Every time I make this, it goes so quickly! It’s moist, tender, and flavorful. I was surprised how much I like this, and I don’t even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups canned pumpkin
  • 2 ½ cups white sugar
  • 1 cup vegetable oil
  • 4 beaten eggs
  • 1 cup chopped pecans
  • 1 cup miniature chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. 2 Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 364.4
  • Carbohydrate 47.8 g
  • Cholesterol 37.2 mg
  • Fat 18.7 g
  • Fiber 2.4 g
  • Protein 4.3 g
  • Saturated Fat 4 g
  • Sodium 207.7 mg
  • Sugar 30.9 g

Chef's Notes

You can use cooked, mashed fresh pumpkin instead of canned pumpkin.

Reviews

  1. I would have given this 5 stars, but the bake time is WAY off. I had one dark non stick pan and one glass pan, and the nonstick took 40-45 minutes, the glass one took an hour. I think there is a typo in the cook time because other breads I make, banana etc, take - Read more ...
  2. This is an excellent bread just be sure to bake it until the toothpick comes out clean. Mine took about 65 minutes. Great recipe- thanks!
  3. Thank goodness for all the reviews i read AFTER I Made it! I ended up with a tasty soggy mess that I had to throw away. I thought my oven was broken. Then I read comments that it needs to cook a LOT longer than indicated. I will try again.
  4. Delicious bread...very moist and flavorful. My friend claims it to be the best pumpkin bread she's ever had in her life! (This is saying quite a bit since her recipe was always at the top of the list!_) Bake time was 75 minutes for my oven.
  5. Awesome flavor combination!! I subbed out 1/2 the oil for unsweetened applesauce. My two loaves took 1 hr. and 5 min. to bake at 350 degrees. The bake time is indeed off. Yummy and delicious. It's a big hit in our house:)
  6. The Bread came out all right. But I have to agree with the others. The baking time was WAY OFF. Not 20-25 minutes. More like 1 hour to 1 hour 15 minutes depending on your oven.
  7. I would have given this 5 stars for it was excellent but the bake time was way off. It takes a full hour. I would have to change the name for my version for I replaced the chocolate chips morsels with filbert pieces. They were a great substitution.
  8. Excellent recipe very nice! But I would have to agree with the others about the bake time.
  9. Definitely not cooked in 20-25 mins. Needs more like a full hour (like most pumpkin bread recipes).

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