Chocolate Chip Pecan Pumpkin Bread (Edit recipe)

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My goal for this bread was to recreate that bakery-style slice you can find at your favorite coffee shop or café with a more nutritious, Goodness With G spin! Really take this fall treat to the next level with the toppings of your choice – nut butter, cream cheese, yogurt, you name it. But sometimes it simply doesn’t get better than it already is. Be sure to let me know if you give this recipe a try by leaving me a comment below or tagging me on social media @goodness_with_g. Happy fall, y’all!

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	21 g
Carbohydrates:	39 g
Protein:	9 g
Cholesterol:	20 g
Sodium:	265 mg
Fiber:	7 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 8

Ingredients

Wet Ingredients

15 oz Pumpkin Purée, 1 can
0.333 cup Unsalted Butter, or ghee, melted
2 Eggs
1 tsp Vanilla Extract
0.5 cup Pure Maple Syrup

Dry Ingredients

1.666 cups Whole Wheat Flour, sub for a 1:1 gluten-free baking flour for a GF option
1 Tbsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
1 tsp Baking Soda
0.5 tsp Baking Powder
0.25 tsp Salt
0.5 cup Baking Chocolate Chips, plus more for topping
0.5 cup Pecans, roughly chopped, plus more for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and non-stick cooking spray (I used coconut oil spray).
In a bowl, whisk together all of the wet ingredients until smooth.
Add all of the dry ingredients, besides chocolate chips and pecans, to a separate bowl, and stir.
Pour wet ingredients into the dry ingredients, and mix until incorporated. Stir in chocolate chips and pecans.
Pour into your prepared pan, using a spatula to smooth batter into the corners. Sprinkle top with additional chocolate chips and pecans.
Bake for 55-60 minutes, until toothpick comes out clean (or only with a few crumbs) when inserted into the center.
Allow to cool for about 10 minutes before transferring to a wire wrack to cool completely. Slice and enjoy!