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Chocolate Chip Pecan Pumpkin Bread

Yields10 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Wet Ingredients
 1 can (15 oz) organic pumpkin purée
  cup ghee (can sub butter or coconut oil), melted
 2 eggs
 1 tsp vanilla extract
 ½ cup maple syrup
Dry Ingredients
 1 ⅔ cups whole wheat baking flour (sub for a 1:1 gluten-free baking flour for a GF option)
 1 tbsp pumpkin pie spice
 1 tsp cinnamon
 1 tsp baking soda
 ½ tsp baking powder
 ¼ tsp salt
 ½ cup Lily's Stevia-Sweetened Dark Chocolate Baking Chips
 ½ cup pecans, roughly chopped

Preheat oven to 350 degrees.

Line an 8x4 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, saving a few to sprinkle on top if desired.


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!

Nutrition Facts

Serving Size 1 slice

Servings 10