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!

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 9x5-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

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  • 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.

Cook's Notes:

Using a 9x5-inch loaf pan makes a 2 1/2-inch tall loaf. Use a slightly smaller loaf pan for a taller loaf; adjust baking time.

To make muffins, pour batter into 12 muffin cups that are greased or lined with baking cups. Bake for about 20 minutes.

Nutrition Facts

187 calories; protein 3.6g; carbohydrates 34.8g; fat 4.6g; cholesterol 31mg; sodium 231.8mg. Full Nutrition
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