This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully. It is a perfect bread to put out for company, serve on Thanksgiving, or bake up in small loaf pans for holiday gifts.
Last summer, when I asked readers to send me their favorite tried and true recipes, I received a TON of pumpkin recipes. I made a few before Dominic was born (including this pumpkin yummy dessert that was a big hit), but I shelved the rest until fall rolled around again.
Well, here we are, fall again, and we have Shirline to thank for this absolutely fantastic pumpkin bread! When she emailed me the recipe, she said she begins making it in the fall and continues to churn out loaves all through Christmas. Her family refers to it as “Grama’s Pumpkin Bread”, and she makes loaves both for her family to enjoy and in smaller batches to give away as gifts. After making dozens of pumpkin breads myself, I have to agree with Shirline – this is the best of the best!
You will be amazed at how much batter this recipe makes… you will want to use a large mixing bowl!
I love how easy it is to prep this bread (and Joseph loved helping to mix!) – canned pumpkin and tons of spices gets mixed together first, then vegetable oil to keep the bread nice and moist, eggs, sugar, flour, and the all-important add-ins: chocolate chips and pecans. While you COULD make the bread without them, Shirline exclaims that it just isn’t pumpkin bread without the chocolate chips and pecans! They add a wonderful punch of sweetness and crunch to the super moist, spiced bread, and it’s great balance.
When I tell you that these loaves are as heavy as bricks, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt and grandma all used to make for the holidays.
You can eat this warm or at room temperature, but like most pound cake or quick breads, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so, and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day.
This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread! It freezes really well, so it would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!
Thank you so much for this recipe, Shirline! ♥
One year ago: No Bake Caramel Apple Pudding with Gingersnap Crust
Four years ago: Skillet Cornbread
Five years ago: Salted Caramel Apple Cheesecake Dip
Ten years ago: Brown Sugar Raisin Bread
This easy, one-bowl pumpkin bread is crazy moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully.