Pumpkin Chocolate Chip Loaf with Brown Sugar Pecan Topping
Our pumpkin chocolate chip loaf is soft, moist, warmly spiced, and loaded with dark chocolate chips, then finished with a brown sugar pecan topping.
Servings: 16 Slices
Ingredients
Pumpkin Loaf
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 4 large eggs
- 15 ounce pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
- 10 ounces dark chocolate chips
Brown Sugar Pecan Topping
- ¾ cup light brown sugar, packed
- ¾ cup pecans, chopped
- ¼ cup all purpose flour
- ¼ cup butter. melted
Instructions
- Preheat the oven to 350 degrees and spray (2) 8x4 loaf pans with non-stick cooking spray. Set aside.
Pumpkin Loaf
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground cloves, ginger, and pumpkin pie spice. Set aside.
- In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin puree, and vanilla extract until fully combined and smooth.
- Add the dry ingredients into the wet ingredients and beat until incorporated.
- Next, evenly pour the loaf batter into both prepared pans and set aside.
Brown Sugar Pecan Topping
- In a small mixing bowl, combine the brown sugar, chopped pecans, flour, and melted butter. Mix until combined and crumbly.
- Spoon topping evenly over both loaves.
- Bake in the preheated oven for 55-60 minutes or until the edges are browned and a toothpick inserted into the center comes out clean.
Notes
- Use plain pumpkin puree: Pumpkin pie filling contains added sugar and spices, so stick with plain pumpkin puree for this recipe.
- Don't overmix the batter: Once you add the dry ingredients, mix just until everything is incorporated. Overmixing can make the loaf dense.
- Divide the batter evenly: Try to put the same amount of batter in each loaf pan so both loaves finish baking at about the same time.
- Don't skip the topping: That buttery brown sugar pecan topping adds a fantastic crunchy texture to the soft pumpkin loaf.
- Chop the pecans fairly small: Smaller pieces make it easier to get a little pecan crunch in every slice.
- Check the center: Pumpkin bread can look finished on top before the center is completely baked. A toothpick inserted in the middle is the best way to check.
- Watch the topping: If the topping starts getting too brown before the center is finished, loosely cover the loaves with foil for the remainder of the baking time.
- Let it cool before slicing: Giving the loaves time to cool helps them set and makes slicing much easier.