Tuesday, September 10, 2013

Chocolate Chip Pumpkin Bread


Truth be told, I made two loaves of this bread. I drank a glass of wine, took pictures of the batter and realized halfway through the baking of the first loaf that I forgot to add sugar to my recipe.

So I poured myself another glass of wine, turned the sugar-less loaf into the trash and set to work preparing and photographing the next one.


This bread has sugar in it (essential) and dark chocolate chips (equally as important.) Plus, it is orange and black- it is a fall win.



This bread is wonderful straight from the oven, but I found I liked it best a few days after baking. Just add coffee and it is the perfect weekend breakfast.

Chocolate Chip Pumpkin Bread
makes 1 loaf
adapted from www.mybakingaddiction.com

8 oz canned pumpkin or pumpkin puree (about half of a standard can)
2 eggs
1/2 c vegetable oil
1/3 c water

1 1/2 teaspoons vanilla
1 1/4 c sugar

1 3/4 c AP flour, plus more for dusting pan
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon cinnamon

1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
dash cloves
6-8 oz chocolate chips
- - -
*pre-heat oven to 350
1. In a medium bowl, whisk together sugar, oil, water, pumpkin, vanilla and eggs until smooth
2. Into another medium bowl, sift dry ingredients (except chocolate chips) together
3. Stir dry ingredients into wet ingredients until just combined
4. Fold in chocolate chips, reserving a few to dot on top of the batter
5. Grease and flour a 9" loaf pan
6. Pour batter into prepared pan and dot with reserved chocolate chips
7. Place in the oven and bake for 45-55 minutes (turning 180 degrees halfway through for even baking)- the top will be golden bron and a wooden skewer inserted into the center will come out clean
8. Cool completely before serving; store at room temperature sealed in plastic wrap

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