Chocolate Pecan Pumpkin Bread: A Decadent Autumn Treat

Autumn is the season of cozy sweaters, vibrant foliage, and, of course, pumpkin spice everything. While the classic pumpkin bread holds a special place in our hearts, why not elevate it with the irresistible combination of chocolate and crunchy pecans? This Chocolate Pecan Pumpkin Bread recipe is a delightful twist on the traditional, offering a moist, flavorful, and utterly decadent treat perfect for breakfast, brunch, or a comforting dessert. Get ready to fill your kitchen with the warm, inviting aroma of pumpkin, chocolate, and spices!

## Why You’ll Love This Recipe

* **Moist and Tender:** The pumpkin puree ensures a supremely moist and tender crumb that lasts for days (if it even lasts that long!).
* **Rich Chocolate Flavor:** The addition of cocoa powder and chocolate chips creates a rich, decadent chocolate experience that perfectly complements the pumpkin spice.
* **Nutty Crunch:** Toasted pecans provide a delightful crunch and nutty flavor that enhances the overall texture and taste.
* **Easy to Make:** This recipe is surprisingly easy to make, requiring minimal effort and readily available ingredients.
* **Perfect for Fall:** The combination of pumpkin, spices, chocolate, and pecans makes it the quintessential autumn treat.
* **Customizable:** You can easily customize this recipe to your liking by adding different nuts, spices, or even a cream cheese frosting.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **All-Purpose Flour:** 3 cups (360g) – Provides the structure for the bread.
* **Unsweetened Cocoa Powder:** ½ cup (40g) – Adds rich chocolate flavor.
* **Baking Soda:** 1 ½ teaspoons – Leavens the bread and creates a light, airy texture.
* **Baking Powder:** ½ teaspoon – Provides additional leavening.
* **Ground Cinnamon:** 1 ½ teaspoons – Adds warmth and classic pumpkin spice flavor.
* **Ground Nutmeg:** ½ teaspoon – Enhances the warm spice notes.
* **Ground Cloves:** ¼ teaspoon – Adds a touch of complexity and depth.
* **Salt:** 1 teaspoon – Balances the sweetness and enhances the other flavors.
* **Unsalted Butter:** 1 cup (2 sticks), softened – Adds moisture and richness.
* **Granulated Sugar:** 1 ½ cups (300g) – Sweetens the bread.
* **Brown Sugar:** ½ cup (100g), packed – Adds moisture and a caramel-like flavor.
* **Eggs:** 2 large – Bind the ingredients and add richness.
* **Vanilla Extract:** 2 teaspoons – Enhances the flavors.
* **Pumpkin Puree:** 1 ½ cups (340g) – Provides moisture, flavor, and a beautiful orange color. Make sure you use pumpkin puree and NOT pumpkin pie filling.
* **Buttermilk:** ½ cup (120ml) – Adds moisture and tenderness.
* **Chocolate Chips:** 1 cup (170g) – Use semi-sweet, dark, or milk chocolate chips, depending on your preference.
* **Pecans:** 1 cup (100g), chopped and toasted – Adds crunch and nutty flavor.

## Equipment You’ll Need

* **Two 9×5 inch Loaf Pans:** For baking the bread.
* **Mixing Bowls:** For combining the wet and dry ingredients.
* **Electric Mixer:** Handheld or stand mixer for creaming the butter and sugar.
* **Whisk:** For combining the dry ingredients.
* **Rubber Spatula:** For folding in the chocolate chips and pecans.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Parchment Paper:** For lining the loaf pans (optional, but recommended for easy removal).
* **Toothpick or Cake Tester:** To check for doneness.

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Chocolate Pecan Pumpkin Bread:

### 1. Prepare the Loaf Pans

* Preheat your oven to 350°F (175°C). Adjust the rack to the center position.
* Grease and flour two 9×5 inch loaf pans. Alternatively, line the pans with parchment paper, leaving an overhang for easy removal. This is highly recommended for a cleaner release.

### 2. Toast the Pecans (Optional but Recommended)

* Toasting the pecans enhances their flavor and adds a more pronounced crunch.
* Spread the chopped pecans on a baking sheet.
* Bake in the preheated oven for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning.
* Let the pecans cool completely before adding them to the batter.

### 3. Combine the Dry Ingredients

* In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
* Whisk until all ingredients are evenly distributed.
* Set aside.

### 4. Cream the Butter and Sugar

* In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer (handheld or stand mixer) until light and fluffy.
* This usually takes about 3-5 minutes. The mixture should be pale and airy.
* Scrape down the sides of the bowl as needed to ensure even mixing.

### 5. Add the Eggs and Vanilla

* Beat in the eggs one at a time, mixing well after each addition.
* Add the vanilla extract and mix until combined.

### 6. Incorporate the Wet Ingredients

* In a separate bowl, whisk together the pumpkin puree and buttermilk until smooth.
* Gradually add the wet ingredients to the creamed butter and sugar mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Start with about 1/3 of the dry ingredients, then 1/2 of the wet ingredients, then 1/3 of the dry ingredients, then the rest of the wet ingredients, and finish with the rest of the dry ingredients. This helps prevent overmixing and ensures a tender crumb.
* Mix on low speed until just combined. Be careful not to overmix.

### 7. Fold in the Chocolate Chips and Pecans

* Gently fold in the chocolate chips and toasted pecans using a rubber spatula.
* Distribute them evenly throughout the batter.

### 8. Divide and Bake

* Pour the batter evenly into the prepared loaf pans.
* Bake in the preheated oven for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
* Check for doneness around the 50-minute mark. If the tops are browning too quickly, you can loosely tent the pans with aluminum foil.

### 9. Cool and Serve

* Let the bread cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
* If you lined the pans with parchment paper, you can easily lift the bread out using the overhang.
* Once cooled, slice and serve. Enjoy!

## Tips for the Best Chocolate Pecan Pumpkin Bread

* **Use Room Temperature Ingredients:** Softened butter, room temperature eggs, and room temperature buttermilk will combine more easily and create a smoother batter, resulting in a more even and tender crumb.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, which can lead to a tough bread. Mix until just combined.
* **Measure Accurately:** Accurate measurements are crucial for baking. Use measuring cups and spoons designed for baking.
* **Toast the Pecans:** Toasting the pecans enhances their flavor and adds a delightful crunch.
* **Adjust Spices to Your Preference:** If you prefer a spicier bread, you can add more cinnamon, nutmeg, or cloves.
* **Use High-Quality Chocolate:** High-quality chocolate chips will result in a richer, more flavorful bread.
* **Check for Doneness Early:** Start checking for doneness around the 50-minute mark. Overbaking can result in a dry bread.
* **Let the Bread Cool Completely:** Cooling the bread completely before slicing allows the flavors to develop and prevents the bread from crumbling.
* **Storage:** Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in foil.

## Variations and Substitutions

* **Add a Cream Cheese Swirl:** Create a cream cheese swirl by combining 4 ounces of softened cream cheese, ¼ cup of sugar, and 1 egg yolk. Swirl it into the batter before baking.
* **Use Different Nuts:** Substitute walnuts, almonds, or hazelnuts for the pecans.
* **Add Dried Fruit:** Add ½ cup of dried cranberries, raisins, or chopped dates to the batter.
* **Make it Gluten-Free:** Use a gluten-free all-purpose flour blend. You may need to add a binding agent like xanthan gum.
* **Add Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
* **Top with a Streusel Topping:** Create a streusel topping by combining ½ cup of flour, ¼ cup of sugar, ¼ cup of butter, and ¼ cup of chopped pecans. Sprinkle it over the batter before baking.
* **Make Mini Loaves or Muffins:** Adjust the baking time accordingly. Mini loaves will bake in about 30-40 minutes, while muffins will bake in about 18-20 minutes.

## Serving Suggestions

* **Serve it warm with a pat of butter.**
* **Enjoy it with a cup of coffee or tea.**
* **Top it with a scoop of vanilla ice cream or whipped cream.**
* **Use it to make French toast.**
* **Serve it as part of a brunch spread.**
* **Give it as a gift to friends and family.**

## Nutrition Information (Approximate, per slice)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 10-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g

*Note: Nutrition information can vary depending on the specific ingredients used and portion sizes.*

## Conclusion

This Chocolate Pecan Pumpkin Bread is a delightful and easy-to-make treat that’s perfect for fall. The combination of moist pumpkin, rich chocolate, and crunchy pecans is simply irresistible. Whether you’re looking for a delicious breakfast, a comforting snack, or a crowd-pleasing dessert, this bread is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a batch of this decadent autumn treat! Enjoy!