Mommy's Kitchen - Recipes From my Texas Kitchen: ~ Pumpkin Chocolate Chip Pecan Bread ~

Saturday, November 22, 2008

~ Pumpkin Chocolate Chip Pecan Bread ~

My most recent baking venture has been to make a sweet pumpkin loaf with chocolate chips and pecans. Pumpkin Bread is one of my favorite breads for Fall, all that pumpkin, cinnamon and nutmeg it's such a flavorful combination. Change it up a bit and omit the pecans and chocolate chips and add cranberries and you will have a wonderful pumpkin cranberry loaf. If you want a breakfast bread then add golden raisins, pecans and apples as you can see this pumpkin bread recipe is very versatile really whatever you want to throw in. I chose to make mini bread loaves for gift giving and made a few plain pumpkin breads for my youngest son. This is his all time favorite quick bread.

I purchased a few Fall themed ceramic mini loaf pans at Garden Ridge for .60 each. I used them to bake up some of the loaves. When completely cooled I removed each loaf from the ceramic loaf pan and washed it out with soap and water. I then returned each loaf of bread back to the loaf pan and inserted them into a Fall themed gift bag with curly ribbon tied on the end. This is the perfect gift! Plus the gift recipient can keep this pretty loaf pan. This would be a nice hostess or teacher gift.



I apologize for not getting my usual picture tutorial for this recipe. Thanksgiving will be here in just a couple days, so before i knew it I was in the middle of my recipe and forgot to take pictures. I did get a few of the loaves cooling and the end results really that's all the matters.



Pumpkin Chocolate Chip Pecan Bread

1 1/2 - 2 tsp Nutmeg
1 tsp Cinnamon
3 Cups Sugar
1 Cup Vegetable Oil
4 Eggs
2/3 Cup water
3 - Cups Self Rising Flour, Sifted
(do not substitute with all purpose flour the result is not the same)
1 Cup Regular Canned Pumpkin (Not Pumpkin Pie Mix)
3/4 - Cup mini or regular semi sweet chocolate chips
3/4 Cup Pecan Pieces

Blend First 6 Ingredients together. Then blend the rest. Add chocolate chips and pecans last. Pour into Two Small Loaf Pans. Bake at 350 for 1 hour. Bread is done when a knife inserted comes out clean and golden on top. cool in pan for about 10-15 minutes then remove from pan and cool completely. I made mini bread loaves I baked each one about 20 minutes.


~ Cranberry Pumpkin Bread ~ Prepare recipe as directed, omitting chocolate chips and pecans and add Craisins. (Soak craisins in hot water for about 10 minutes so they plump up) drain and add to pumpkin batter bake as directed.

~ Pumpkin Breakfast Bread ~ Prepare recipe as directed, omitting chocolate chips. Add 1 cup golden raisins, 1/2 cup chopped tart apples and pecans. You can also substitute whole wheat flour instead of white flour it's really up to you.


Click here to print recipe



Photobucket
~ Tina at Mommy's Kitchen ~
Print Friendly and PDF

13 comments:

Stephanie said... #

That bread looks delicious, and what wonderful bread pans! They're so pretty.

Tiffany said... #

That looks so good. I saw those little pans at Garden Ridge. I never would have thought to take the bread out and wash the pan before giving it. What a nice touch!

Sandy said... #

Teacher's love gifts like that! Yummy!

Mommy's Kitchen said... #

That is such a steal of a price for the pans at garden ridge. You can purchase multiples without breaking the banks.

Tiffany at first i thought about just leaving them in the pan and letting them cool. But i took them out to cool completely and said it would be much prettier just to wash them and return them to the dish. That way when they remove the bread it wont look so messy.

Sandy your right my kids teachers love all the homemade goodies i bring to school as gifts. It is more of a personal touch. I need to head over to you site and see what new things you have(Luv it)

Hi Stephanie they are pretty arent they. Thank you for stopping by as usual.

Heart 4 My Home said... #

I haven't been to Garden Ridge in ages. I think I might have to take a look here soon.

The idea you had for gifts is great. In fact I was talking to hubby tonight about making some extra gift mixes in a jar to have on hand for those that might drop by for a visit during the Christmas season.

~blessings

Melissa said... #

This sounds SO good! And I can't believe you got those loaf pans for 60 cents each, what a steal. And they're so cute!

HiHoOhio said... #

I hate nutmeg, what should I do?????!!!! Leave it out or add vanilla or what?

Mommy's Kitchen said... #

Oh goodness the nutmeg is my favorite part of the recipe. You have to love it or hate it, I would just omit the nutmeg.

Live.Love.Eat said... #

This recipe looks awesome and I love the idea of the loaf pans as gifts!!!

Maria said... #

These Pumpkin and Chocolate Chip Pecan breads look and sound
wonderfully delish.

Maria
x

Susieqtpie said... #

Thanks for the tip about taking the bread out of the decorative baker, cleaning it and then putting it back in! Never thought of doing that before giving it away. @susieqtpies

Anonymous said... #

Just found this recipe. I am a pumpkin fanatic! I have oodles of fresh, frozen pumpkin in my freezers. How does the recipe work with fresh pumpkin? (Can't stand the tin can taste of canned!YUCK!!)

Stephanie M said... #

This is a wonderful recipe and my new favorite. I didn't have self rising flour, but with correct additions, the all purpose worked beautifully.