Chocolate Chip Pumpkin Bread—packed with warm spices, creamy chocolate chips, and crunchy pecan pieces—makes a super easy and cozy breakfast for fall mornings.
½cupNESTLÉ® TOLL HOUSE Semi Sweet Chocolate Chips92 g
½cuppecansfinely chopped, 54 g
4ozunsalted butterdivided, 113 g
1cuppumpkin puree240 g
2large eggsroom temperature
1teaspoonvanilla extract
¾cuplight brown sugarpacked, 150 g
Instructions
Preheat the oven to 350°F.
Microwave butter in a heatproof bowl for 30 - 45 seconds. Allow to cool at room temperature but not solidify.
Using a pastry brush, lightly brush some melted butter all over the loaf pan and line it with a piece of parchment paper—letting the excess hang over the sides. Brush the parchment paper with butter. Set aside.
In a medium mixing bowl, add the remaining melted butter, pumpkin, eggs, and vanilla extract; beat with a whisk until smooth. Add the brown sugar and beat until combined.
In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir in the chocolate chips and chopped pecans. Add the pumpkin mixture into the flour mixture. Use a spatula to fold the ingredients until just combined. Do not overmix; the batter should be lumpy with a few streaks of flour remaining.
Transfer the batter to the prepared loaf pan and bake for 55 - 60 minutes until golden brown. A toothpick inserted in the center of the loaf should come out clean with just a few crumbs attached but no wet batter. Allow the bread to cool in the pan for 5 - 10 minutes before removing it from the pan. Let it cool further on a wire rack. Best when served slightly warm.
Video
Notes
Oil will work well in this recipe in place of butter. Substitute the same amount. In this case, just brush your baking pan with oil instead of butter.