Chocolate & Walnut Pumpkin Bread

As I mentioned in a previous post (Pumpkin Pancakes), pumpkin bread is something I like to make every fall. I like to try different recipes every year to keep things interesting in my kitchen. This year, as I do every year, I scoured Pinterest to find this year’s recipe. I knew I wanted to add chocolate chips because the combination of pumpkin & chocolate is truly magical. I came across Sally’s Baking Addiction & knew this was the one.

After making pumpkin pancakes last weekend, I realized that not only do pumpkin & chocolate go incredibly well together, but adding walnuts created the most delicious, deeply autumnal flavor that I was really excited about. So naturally, I threw some walnuts into the pumpkin bread.


It’s a fairly simple recipe that uses ingredients you probably have in your pantry or fridge already! It’s a great recipe to have on hand during the holidays because it’s simple to throw together, easy to make multiple loaves & travels well to bring to all your holiday parties!

I recently started baking using my kitchen scale to measure ingredients. Most recipes these days will have two measurements to go off of. You’ll see ingredients measured in teaspoons, tablespoons, or cups. Then you’ll also see ingredients measured in grams or milliliters. I made this recipe using my scale to weigh the ingredients. Weighing your ingredients gives you a much more accurate measurement & ensures your baked goods come out perfectly every time. Start by measuring out your dry ingredients in a large bowl.

Next, you’ll measure out your wet ingredients in a separate bowl. Then add the wet ingredients into the dry ingredients & stir to combine using a rubber spatula or wooden spoon. Stir until just combined making sure not to over mix the bread.

The recipe doesn’t include this step, but whenever I’m adding chocolate chips or nuts of any kind to a batter, I like to mix the chocolate or nuts with a tablespoon or so of flour. Mix together to coat the chocolate & nuts in the flour before tossing them into the batter. This step ensures that the chocolate & nuts don’t sink to the bottom of whatever you’re baking. The flour helps to keep the chocolate & nuts suspended in the batter making sure they’re evenly distributed throughout the bread. I recommend doing this anytime you have chocolate chips or nuts in any baking recipe!


Pour the batter into a greased 9X5 loaf pan & bake in a 350 degree oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking, cover the bread with foil so it doesn’t get too brown. Once the bread is finished baking, set it on a wire rack (in the loaf pan) to cool completely before removing it from the pan.

I made two versions of this recipe. One with chocolate chips & walnuts (pictured above) to take to a work meeting. And a plain version (pictured below) to keep at home.




  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips

*The recipe didn’t call for nuts but I added about 1/3 cup of chopped walnuts!

For the full recipe, check out Sally’s Baking Addiction


Pumpkin Pancakes

Growing up I always thought I didn’t like pumpkin because my parents never cooked with it or used it in the kitchen. It was an unfamiliar flavor to me that as an adult I just assumed I didn’t care for. But you know what happens when we assume right…

Fast forward to my adult years when I began cooking for myself and I realized I was in a position to do whatever I wanted in my own kitchen. Every fall there was so much buzz around pumpkin and everybody was obsessed. I knew I had to give it a try.

A couple years ago I made a recipe for pumpkin bread that I found on Pinterest which turned out to be delicious. Then it dawned on me, what else have I been missing out on? This bread was moist, deeply flavored and so easy to throw together. I was hooked. Chocolate Walnut Pumpkin Bread

As the years go on I try to incorporate more and more pumpkin dishes into my fall repertoire. I love fall, and especially Halloween, so I love to be able to get into the spirit in as many ways as possible. Cooking is definitely one of those ways. Now that I do 90% of my grocery shopping at Trader Joe’s I have been introduced to the plethora of pumpkin items that flood their shelves come September. Each week since the beginning of September, I have been picking up at least 1 (usually more) pumpkin related items from Trader Joe’s and I am pleased to say I have yet to be disappointed. I will do a separate post reviewing each of the pumpkin items in detail for you guys!

This morning I tried the pumpkin pancakes and oh my word. They were incredible. It was a boxed dry pancake mix that only required you to add butter, milk and 1 egg. Simple right? And totally customizable!

The end result was an incredibly fluffy pancake with deep fall flavors. Not overpoweringly pumpkin flavored, but a nice balance of pumpkin and spices. I added chopped walnuts to a few which gave the pancakes a great crunch. I also made a couple with both walnuts and chocolate chips which I HIGHLY recommend because they were out of this world.

I topped these bad boys with Trader Joe’s new Vanilla Bean Infused Maple Syrup which I also highly recommend. The vanilla in the syrup paired nicely with the spices in the pancakes to create the perfect fall bite.

I served the pancakes with a quick scramble made with eggs, chopped bell peppers, Trader Joe’s Sweet Italian Chicken Sausage  and mozzarella cheese.

Happy Brunching!


And I obviously had to bust out the festive plates because it’s only 24 days till Halloween!