Chocolate Chip Pecan Pumpkin Bread

breakfast recipes sweets Sep 17, 2020

Since the day I started this site over a year and a half ago, I’ve felt like somewhat of an imposter as a food blogger considering I didn’t own a loaf pan….*gasp*, I know. It wasn’t until recently when I got an intense craving for pumpkin bread that I got my act together and finally equipped my kitchen with the baking essentials I lacked for too long.

And considering how incredible this Chocolate Chip Pecan Pumpkin Bread turned out, I’d say it was a worthwhile investment.

It seems that the second September fell upon us, the world decided it was time to transition into full-blown fall mode. Even though the weather in Austin doesn’t always get the memo about seasonal changes, I have to say I’m always ready for cozy treats, so this bread seemed like the perfect recipe to transition with.

My goal for this bread was to recreate that bakery-style slice you can find at your favorite coffee shop or café with a more nutritious Goodness With G spin.

Whole wheat baking flour is a great swap for refined, white all-purpose flour as it provides more digestion-boosting fiber to keep you satiated. If you’re looking for a gluten-free alternative, simply swap this out for a 1:1 gluten-free baking flour.

Pumpkin purée is another obvious addition and popular fall favorite thanks to its ability to make any baked good dare I say it…moist. Plus, pumpkin is packed with antioxidants, vitamins A and C and fiber to help boost immunity, promote healthy eyesight, aid digestion and more.

For even more cozy fall flavor, be sure not to skimp on the spices. Pumpkin pie spice is an essential in my kitchen at all times, but I seemingly find ways to go through a jar in the blink of an eye this time of year. Plus, adding additional cinnamon provides the perfect subtle kick along with some impressive health benefits.

Cinnamon is known for its medicinal properties as it’s loaded with antioxidants to help reduce inflammation, decrease the risk of heart disease, help regulate and reduce blood sugar, protect against cancer and more.

Ghee is another nutrient-packed and tasty ingredient that I love to bake with, as it’s simply clarified butter (meaning the milk solids have been removed, making it more suitable for those avoiding dairy). Ghee is traditionally used in Ayurvedic cooking, and it recently made an appearance a more summery recipe, my Soft-Baked Healthy Lemon Cookies.

My personal favorite ingredient in most any fall-inspired recipe, though, is pecans. Yet note that they’re completely optional for those with a nut allergy or if you simply prefer more chocolate chips instead  . Plus, pecans make my list of the tops nuts we should be eating for our health, which you can read all about in my Why I’m Nuts About Nuts (& You Should be Too) blog post.

For more pecan-filled meals and snacks, be sure to check these out as well:

Regardless if pecans are a must for you or not, I’m pretty sure we can all agree that the chocolate chip and pumpkin combo is simply a must. Lily’s Dark Chocolate Baking Chips are my personal favorite as they’re stevia-sweetened and simply delicious.

Lastly, swapping out traditional, processed cane sugar for maple syrup brings a more natural sweetness to this loaf and also infuses it with even more Autumn-inspired flavor.

You’ll just need to combine all of your ingredients, pour the batter into a lined loaf tin (which I now proudly own), and let the oven do the work. Be patient, as this baby takes time to fully bake – the toothpick test will be your best indicator of doneness.

As for storing this bread once it’s finished, I recommend allowing it to cool completely before wrapping tightly, placing in a Ziploc bag and freezing. I’ve found it thaws and reheats well for whenever the craving strikes!

Really take this fall treat to the next level with the toppings of your choice – nut butter, cream cheese, yogurt, you name it. But sometimes it simply doesn’t get better than it already is.

Be sure to let me know if you give this recipe a try by leaving me a comment below or tagging me on social media @goodness_with_g. Happy fall, y’all!


 YIELDS 8 servings
PREP TIME10 mins COOK TIME1 hr TOTAL TIME1 hr 10 mins
Wet Ingredients
  •  1  can (15 oz) organic pumpkin purée
  •  â…“ cup ghee (can sub butter or coconut oil), melted
  •  2  eggs
  •  1 tsp vanilla extract
  •  ½ cup maple syrup

Dry Ingredients

  • 1 ⅔ cups whole wheat baking flour (sub for a 1:1 gluten-free baking flour for a GF option)
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips (I love Lily's Stevia-Sweetened Dark Chocolate Baking Chips)
  • ½ cup pecans, roughly chopped


1. Preheat oven to 350 degrees. Line an 8x4 loaf pan with parchment paper and non-stick cooking spray (I used coconut oil spray).
2. In a bowl, whisk together all of the wet ingredients until smooth.
3. Add all of the dry ingredients, besides chocolate chips and pecans, to a separate bowl, and stir.
4. Pour wet ingredients into the dry ingredients, and mix until incorporated. Stir in chocolate chips and pecans, saving a few to sprinkle on top if desired.
5. Pour into your prepared pan, using a spatula to smooth batter into the corners. Sprinkle top with additional chocolate chips and pecans.
6. Bake for 55-60 minutes, until toothpick comes out clean (or only with a few crumbs) when inserted into the center.
7. Allow to cool for about 10 minutes before transferring to a wire wrack to cool completely.

Slice and enjoy!

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