Sunday, September 18, 2011

Pumpkin chocolate chip bread

There's a chill in the air and nothing says Autumn quite like a warm delicious loaf of pumpkin bread...throw in some chocolate chips and you've got yourself a bite of comfort!

Pumpkin chocolate chip bread Makes 1 9x5x3-inch loaf 1 1/2 cups plus 2 tablespoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 teaspoon baking soda 1 teaspoon salt 3/4 cups plus 2 tablespoons pumpkin puree (about half a 15-ounce can) 1/2 cup vegetable oil 1 1/4 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 1/3 cup room temperature water 3/4 cups semi-sweet chocolate chips Preheat the oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan. In a large bowl, whisk together the flour, spices, baking soda and salt. In another large bowl, whisk together the pumpkin puree, oil and sugar until well-blended. Whisk in the eggs and the vanilla until combined, then whisk in the water. Fold the chocolate chips into the wet ingredients. Fold the dry ingredients into the wet, being careful not to overmix the batter. Spread the batter into the prepared pan, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top. Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature. Enjoy! Adapted from

1 comment:

  1. I never would have thought to combine these flavors but it makes perfect sense. Bet this smelled yummy baking. I am a new follower from Blue Cricket Design. Vicky @


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