Chocolate Pecan Pumpkin Bread Recipes

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CHOCOLATE PECAN PUMPKIN BREAD



Chocolate Pecan Pumpkin Bread image

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.

Provided by Rachael Dcameron

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
  • 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.
  • 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 calories, Carbohydrate 47.8 g, Cholesterol 37.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 4 g, Sodium 207.7 mg, Sugar 30.9 g

PUMPKIN-PECAN BREAD



Pumpkin-Pecan Bread image

This recipe is a more wholesome version of pumpkin bread, but is still thick, moist, and delicious. The chocolate and pecans add a wonderful flavor!

Provided by The Purple Baker

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
⅓ cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine all-purpose flour, 1/3 cup plus 1/4 cups whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  • Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 231.8 mg, Sugar 20.6 g

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS



Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories     snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

Steps:

  • Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
  • Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
  • To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

CHOCOLATE PUMPKIN BREAD



Chocolate Pumpkin Bread image

Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 large eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups semisweet chocolate chips
1 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.

Nutrition Facts : Calories 242 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 169mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

PUMPKIN PECAN LOAVES



Pumpkin Pecan Loaves image

Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) pumpkin
1 cup vegetable oil
4 large eggs, room temperature, lightly beaten
2/3 cup water
1/2 cup chopped pecans
CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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