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Fall baking has a coziness and warmth about it that makes us appreciate the season. 

You don’t have to be a seasoned cook to make a quick bread. Pumpkin bread is one of our favorites for fall because it’s easy to make and leaves the house scented with cinnamon and cloves. 

It’s a bread that’s perfect for breakfast, dessert or for gifting to a friend. Plain pumpkin bread is great, but we like it even better when studded with chocolate chips, raisins, dried cranberries, pecans, walnuts, pumpkin seeds or any other favorite addition to give it some texture

and bite.

Here’s a trusted recipe to enjoy with a cup of coffee. 

Pumpkin Bread with Chocolate Chips and Pecans  
Makes 2 loaves

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
  • 1 (15-ounce) can pumpkin puree
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup canola oil
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • 1 cup chopped pecans

Preheat oven to 350 degrees. Grease two 8-inch loaf pans. Set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

In a medium bowl, whisk together pumpkin, brown sugar, sugar, oil, eggs and vanilla extract. Stir wet ingredients into dry ingredients, mixing just until combined. Fold in chocolate chips and pecans.

Pour batter into loaf pans, and bake for 50-55 minutes or until an inserted toothpick comes out clean.

Cool for 10 minutes in the pan before removing to a rack to cool completely.

Note: This bread freezes well. Let it cool completely, then wrap tightly in plastic wrap or foil, place in a plastic bag, then store in the freezer. 

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