About this recipe: This pumpkin bread is moist and delicious. Chocolate and pecans peek through slices of this beautiful orange loaf. It's perfect for afternoon tea, picnics and it's freezer friendly.
Pumpkin puree can be purchased online.
Scrummy :-) Have made this cake a few times with our home grown pumpkins (which have been pureed and frozen). I made a couple of changes on the latest batch to use what i had available in the cupboard - Used self raising flour instead of plain and omitted the baking powder and used Golden caster sugar - it was just as yummy if not more so! I also sprinkled some broken up pecans on the top before baking to make it look pretty. Freezes really well, we slice it up first and freeze in portions of 2 so that we can have it whenever we fancy it :-) It does take longer to bake for me than the time suggested, mine need at least 30-35 mins - 13 Dec 2013
I would have given this 5 stars, but the bake time is WAY off. I had one dark non stick pan and one glass pan, and the nonstick took 40-45 minutes, the glass one took an hour. I think there is a typo in the cook time because other breads I make, banana etc, take an hour. If these were made into muffins, I think the 20-25 minutes might be right. Great taste though. I added the Heath Bits along with the chocolate chips. Will make again. - 31 Oct 2012 (Review from Allrecipes US | Canada)
I would have given this 5 stars, for it was excellent, but the bake time was way off. It takes a full hour. I would have to change the name for my version, for I replaced the chocolate chips morsels with filbert pieces. They were a great substitution. - 06 Apr 2009 (Review from Allrecipes US | Canada)