🎃 Pumpkin Bread with Chocolate Chips and Pecans: Your Coziest Autumn Indulgence

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated October 2025

Oh, sweet friends, there’s a special magic that happens when the crisp air of autumn gently nudges its way into our lives. It’s a time for cozy sweaters, crackling fires, and, most importantly, the irresistible aroma of freshly baked goods wafting from the kitchen. And nothing, absolutely nothing, encapsulates that feeling quite like a warm, tender slice of Pumpkin Bread. But we’re not just talking about any pumpkin bread today. We’re talking about a loaf studded generously with rich, melty chocolate chips and crunchy, toasted pecans, making every single bite a symphony of textures and flavors. It’s moist, it’s spiced to perfection, and it’s the ultimate treat for a lazy Sunday morning, an afternoon pick-me-up with a cup of tea, or a comforting dessert after a family meal.

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Quick Glance

• ⏱️ Prep Time: 15 minutes
• 🍽️ Servings: 10-12 slices
• 💥 Vibe: Warm, Spiced, Comforting

Jump Ahead

• What You’ll Need
• How to Make Pumpkin Bread with Chocolate Chips and Pecans
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion

What You’ll Need

Gathering your ingredients is the first step to baking bliss! Most of these pantry staples are likely already in your kitchen, just waiting to transform into this incredible loaf. Make sure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling!

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil (or melted unsalted butter, cooled)
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips (plus extra for sprinkling on top)
• ½ cup chopped pecans (plus extra for sprinkling on top)

How to Make Pumpkin Bread with Chocolate Chips and Pecans

Let’s get baking! This recipe is wonderfully straightforward, promising a gorgeous, fragrant loaf with minimal fuss.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. This ensures your spices are evenly distributed throughout the bread.
3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and creamy.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and actually help keep the bread tender.
5. Gently fold in ¾ cup of chocolate chips and ½ cup of chopped pecans.
6. Pour the batter into your prepared loaf pan. Sprinkle a few extra chocolate chips and pecans on top for a beautiful presentation.
7. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Once baked to golden-brown perfection, remove the pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
9. Carefully lift the bread out of the pan using the parchment paper overhang or invert it onto the wire rack. Allow it to cool completely before slicing (if you can wait that long!).

Fun Twists & Serving Ideas

This pumpkin bread is a star on its own, but here are a few ideas to make it even more special or switch things up!

• Cream Cheese Swirl: Before baking, dollop spoonfuls of a sweetened cream cheese mixture (4 oz softened cream cheese, ¼ cup powdered sugar, 1 tsp vanilla) over the batter and swirl gently with a knife.
• Streusel Topping: Combine ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon. Crumble over the top of the batter before baking for a delightful crunchy topping.
• Glaze Drizzle: For an extra touch of sweetness, whisk together 1 cup powdered sugar with 2-3 tablespoons milk (or orange juice for a citrusy hint) and drizzle over the cooled loaf.
• Different Add-ins: Swap out semi-sweet chips for white chocolate chips, butterscotch chips, or even dried cranberries for a different flavor profile.
• Serving Suggestion: Enjoy a warm slice with a dollop of whipped cream, a scoop of vanilla ice cream, or simply with your favorite hot coffee or spiced chai.

Reviews

Our readers can’t get enough of this autumn classic!

Sarah L. ⭐️⭐️⭐️⭐️⭐️
“This is hands down the best pumpkin bread recipe I’ve ever made! The chocolate chips and pecans add such a wonderful texture and richness. My family devoured it in one day!”

Michael R. ⭐️⭐️⭐️⭐️⭐️
“So easy to follow and the results are incredible. The aroma while it bakes is pure heaven. Perfect for fall breakfasts or a cozy dessert.”

Jessica P. ⭐️⭐️⭐️⭐️<⭐️br>
“I made this for a potluck and it was the first thing to disappear! Everyone asked for the recipe. I love the balance of spices and the moist texture.”

FAQ

Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, absolutely! Just make sure it’s thick and well-drained to avoid making the bread too wet. One 15-ounce can is approximately 1 ¾ cups of pumpkin puree.

Q: How long does pumpkin bread last?
A: Stored tightly wrapped at room temperature, it will stay fresh for 3-4 days. In the refrigerator, it can last up to a week.

Q: Can I freeze pumpkin bread?
A: Yes! Once completely cooled, wrap the loaf tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Q: I don’t have pumpkin pie spice. What can I use?
A: You can make your own! Combine 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves for a similar flavor profile.

Conclusion

There’s something truly special about the act of baking, especially when it fills your home with such inviting aromas and promises such delicious rewards. This Pumpkin Bread with Chocolate Chips and Pecans isn’t just a recipe; it’s an invitation to create warmth, comfort, and joy in your own kitchen. It’s about savoring those quiet moments, sharing a slice with loved ones, and embracing the cozy spirit of the season. So go on, preheat that oven, gather your ingredients, and let the magic unfold. You deserve this moment of delicious indulgence. Happy baking!

Recipe Note

For the most vibrant pumpkin flavor and best texture, ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling, which often contains added sugars and spices that can alter the final taste.