Pumpkin bread with pecans and chocolate chips

Pumpkin bread with pecans and chocolate chips

By
From
Breakfast: Morning, Noon & Night
Makes
2
Photographer
Danielle Wood

This American-style bread is extremely soft, sweet and delicious, and slightly spiced with melted chocolate chips and crunchy pecans.

Ingredients

Quantity Ingredient
300g pumpkin
360ml vegetable oil, or any flavourless oil, plus extra for greasing
450g plain flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon bicarbonate of soda
4 eggs
150g soft brown sugar
150g caster sugar
150g chocolate chips
100g pecans

Method

  1. Peel and cube the pumpkin, then cook in a pan of boiling water for 5–10 minutes until soft. Drain and mash the pumpkin, then set aside to cool.
  2. Preheat the oven to 180°C and grease two 20 × 10 cm loaf tins. In a large bowl, combine the flour, cinnamon, salt and bicarbonate of soda.
  3. In another bowl beat together the eggs, sugars, pumpkin and oil. Stir this into the flour mixture and then fold in the chocolate chips and pecans. Divide the batter evenly between the 2 loaf tins and bake for 60–70 minutes until a toothpick comes out clean when inserted into the centre of the loaves.
  4. Leave the loaves to cool in their tins for 10 minutes before removing them. Delicious served warm, or leave to cool fully on a wire rack.
Tags:
breakfast
brunch
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