Chocolate Pumpkin Bread with Pecans

    1 hour 40 min

    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.

    24 people made this

    Makes: 2 loaves

    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 500g pumpkin puree
    • 500g caster sugar
    • 250ml vegetable oil
    • 4 beaten eggs
    • 110g pecans, chopped
    • 175g dark chocolate, finely chopped or dark chocolate chips

    Prep:15min  ›  Cook:25min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease two 20x10cm loaf tins.
    2. Sieve together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a bowl.
    3. In another bowl, stir together the pumpkin puree, sugar, oil and eggs. Pour the flour mixture into the pumpkin mixture and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate into the batter. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated.
    4. Fill the prepared loaf tins about 3/4 full and bake in the preheated oven for 20 to 25 minutes, until the bread has risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.


    Pumpkin puree can be purchased online.

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    Reviews in English (23)


    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)