Chocolate Chip Pecan Pumpkin Bread

Cozy up with a slice of this Chocolate Chip Pecan Pumpkin Bread—perfectly spiced and studded with chocolate and nuts.

Medium

Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

This moist pumpkin bread combines whole wheat and all-purpose flours with warm spices, pumpkin puree, and buttermilk for tenderness. Mini chocolate chips and chopped pecans add delightful texture, making it a perfect fall treat. Bake for about 45-55 minutes, then let cool completely before slicing.

Directions

Set your oven to 350°F and coat an 8x4 or 9x5 loaf pan with cooking spray.

In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves by whisking.

In a separate large bowl, mix the brown sugar, granulated sugar, pumpkin puree, buttermilk, and egg until the sugars have dissolved.

Fold the dry mixture into the wet mixture using a wooden spoon or rubber spatula. When nearly combined, add the chocolate chips and pecans, stirring only until just mixed.

Transfer the batter to the prepared loaf pan and bake for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Allow the bread to cool fully on a wire rack before slicing. Keep in an airtight container; it's best eaten within two days of baking.