La Cucina Viola

My mom has made this pumpkin bread for us since I was very young. The original recipe is written on an old, crumpled piece of paper written by hand, that’s how you know it’s a good recipe. Over time my family has added their own little twists and elements to the recipe and eventually chocolate chips and pecans have become important pieces of this recipe. You can make the pumpkin bread on it’s own, but I highly advise you to try it with the chocolate chips and pecans.

Video

Ingredients

• 4 well beaten eggs
• 3 cups of granulated sugar
• 1 tsp of vanilla
• 2/3 cup of water
• 1 cup of vegetable oil
• 1/2 tsp of baking powder
• 2 tsp of baking soda
• 2 tbsp of pumpkin pie spice
• 1 tsp of salt
• 3.5 cups of flour
• 16 oz of pumpkin puree
• 1 cup of chopped pecans
• 1 cup of semisweet chocolate chips

Directions

1. Preheat oven to 350 F.
2. In a large bowl beat 4 eggs until well combined.
3. Mix in granulated sugar.
4. Whisk in the rest of the wet ingredients (besides the pumpkin puree).
5. Add the dry ingredients into the wet batter (you can mix the dry ingredients together in a separate bowl, but my family has always made this with only one bowl and it comes out perfect).
6. Now mix in the pumpkin puree.
7. Once the mix is completely homogenous, use a spatula and fold in the chocolate chips and pecans.
8. Bake for around 60 to 75 minutes or until you can insert a toothpick and it comes out without wet batter on it.
9. Allow to cool for at least an hour.
10. Slice up and serve.