Pumpkin Chocolate Pecan Quick Bread

 

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 5 minutes
Servings: 2 loaves
Category: Bread

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Notes After Making


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Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 cup (125g) white whole wheat flour
  • 1 cup (85g) Dutch-process cocoa powder
  • 4 teaspoons pumpkin pie spice (2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, and ½ teaspoon ground cloves)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups (675g) pumpkin puree
  • 1½ cups (300g) packed light brown sugar
  • 1 cup (218g) neutral oil
  • ½ cup (120g) buttermilk, at room temperature
  • 4 large eggs, at room temperature
  • 240g sourdough starter or discard
  • 3 teaspoons (15g) pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips, divided, optional 
  • 1 cup (110g) chopped pecans

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Instructions

  1. Heat the oven to 350°F. Grease two 9×5-inch loaf pans with nonstick cooking spray and set aside.
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, sourdough starter, and vanilla extract. Stir until smooth and well combined.
  3. Add the all-purpose flour, white whole wheat flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt directly to the bowl with the wet ingredients. Stir just until the dry ingredients are incorporated. Do not overmix.
  4. Stir in 2/3 of the chocolate chips (optional) and the chopped pecans.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  6. Sprinkle the remaining chocolate chips evenly over the tops of the loaves.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean. A little melted chocolate on the toothpick is fine; you just don’t want a lot of wet batter.
  8. Begin checking the loaves at 50 minutes, as oven temperatures can vary.
  9. Remove the pans from the oven and place them on a wire cooling rack. Let the loaves cool in the pans for 15 minutes.
  10. Run a knife around the edges and carefully remove the loaves from the pans.
  11. Place the loaves directly on the cooling rack and allow them to cool until slightly warm before slicing and serving.

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Jessica’s Notes

Best Served With:

  • Cream cheese
  • Salted butter
  • Honey
  • Coffee or espresso

Prep Ahead:

  • The loaves can be baked a day ahead and stored tightly wrapped.
  • The ingredients can be measured ahead of time.

Storage:

  • Store tightly wrapped at room temperature for up to 3 days.
  • Refrigerate for up to 1 week for longer storage.

Freezer-Friendly:

  • Wrap completely cooled loaves tightly in plastic wrap and then foil.
  • Freeze for up to 3 months.
  • Individual slices can also be wrapped and frozen for easy serving.

Reheating:

  • Warm individual slices in the microwave for 10–15 seconds.
  • For a whole loaf, wrap loosely in foil and warm in a 300°F oven until heated through.

Variations:

  • Add dried cranberries for a tart contrast.

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