Have you ever made a skillet cookie before? Instead of rolling out individual cookies, you simply spread the dough into the skillet and bake. Totally easy, and then you have one, huge awesome cookie. I took inspiration from skillet cookies to make this pumpkin skillet bread.
I love this bread because it’s dense, rich, and can be enjoyed as a dessert, or as a decadent breakfast. I recommend eating warm with a big ol’ scoop of vanilla ice cream and chocolate syrup. Because, well….duh.
Skillet Pumpkin Bread with Pecans and Chocolate
2 sticks butter (plus a little extra to butter the skillet)
1 1/2 cup brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1 tbs. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 cup pecans, roughly chopped
1. Preheat the oven to 375 degrees. In a bowl, whisk together all dry ingredients.
2. In a stand mixer, blend together butter and sugars until smooth. Add pumpkin puree, and thoroughly mix. Add egg one at a time, blending in between each addition. Add vanilla extract, and blend until all ingredients are thoroughly incorporated.
3. Slowly add the dry ingredients into the wet, one cup at a time. Don’t over mix. Add pecans and chocolate chips.
4. Lightly grease your skillet, and spread the dough evenly into the skillet. If you’d like, add a little extra pecans and chocolate chips to the top.
5. Place in the oven, and let bake for 35-45 minutes. The bread should be golden, and a knife should come out clean when a knife is inserted.
6. Remove from the oven, and allow to cool slightly.
7. Serve warm from the oven with chocolate sauce and ice cream on top, or enjoy the next day for breakfast.