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Valley Chocolate Pecan Pumpkin Loaf


1/2     cup (125 mL) pecan pieces
1/2     cup (125 mL) Miracle Whip
1/4     cup (50 mL) milk
1     cup (250 mL) pumpkin purée
1/2     cup (125 mL) packed brown sugar
2     eggs
2     cups (500 mL) all-purpose flour
2     tsp (10 mL) each, baking powder and cinnamon
1/2     tsp (2 mL) ginger
1/2     cup (125 mL) milk chocolate chips


Place pecan pieces on a baking sheet in a 350ºF (180ºC) oven, and toast 3 to 4 minutes, or until golden; you will start to smell a nutty flavour.

Combine Miracle Whip, milk, pumpkin, sugar and eggs. In a separate bowl, combine remaining ingredients, except for chocolate chips and pecan pieces.

Gently fold wet ingredients into dry ingredients. Incorporate well. Then fold in pecan pieces and chocolate chips.

Bake in 9x5-inch (2 L) greased loaf pan at 350ºF (180ºC) for 60 to 70 minutes. Let stand for 10 minutes. Remove from pan. Makes 10 to 12 pieces.

Valley Chocolate Pecan Pumpkin Loaf

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