Pumpkin chocolate chip bread (oh my!)
This is just so yum. So simple too. I've read good things about this cookbook, Baked. I don't have it, so I can't tell you anything but that this pumpkin bread is moist and flavorful and chocolatey and extremely simple. I found the recipe on a random blog. If the same has happened to you, feel free to pass the recipe on in the same way.
I didn't have loaf pans, but I was determined to use the rest of the homemade puree in the fridge (the canned variety, as long as it's just puree and not 'pumpkin pie filling', should work just as well) so I made 2 saucepan (the ones without plastic handles!) pumpkin bread loaves. They rose beautifully and were easy to extract from the pans. Joe's coworkers and mine were pretty happy with the outcome, and I post this recipe at several colleagues' behest.
Pumpkin Chocolate Chip Bread
from Baked: New Frontiers in Baking
3 1/4 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
2 tsp salt
1 cup vegetable oil
1 3/4 cups pumpkin puree (15oz can)
3 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate
Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9x5 inch loaf pans or line them with foil or parchment paper.
In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don't worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.
I didn't have loaf pans, but I was determined to use the rest of the homemade puree in the fridge (the canned variety, as long as it's just puree and not 'pumpkin pie filling', should work just as well) so I made 2 saucepan (the ones without plastic handles!) pumpkin bread loaves. They rose beautifully and were easy to extract from the pans. Joe's coworkers and mine were pretty happy with the outcome, and I post this recipe at several colleagues' behest.
Pumpkin Chocolate Chip Bread
from Baked: New Frontiers in Baking
3 1/4 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
2 tsp salt
1 cup vegetable oil
1 3/4 cups pumpkin puree (15oz can)
3 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate
Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9x5 inch loaf pans or line them with foil or parchment paper.
In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don't worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.
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