chocolate chip [pumpkin] bread

let’s be honest. pumpkin is great, but it’s even better when used as a vehicle for chocolate (we could say that about a lot of things). but for realz, pumpkin bread is one of my all-time faves. it’s both satisfying and sweet, warm and hearty, and the pumpkin always adds a healthy dose of moisture that makes any quick bread swoon-ably delicious. dump a healthy portion of good quality chocolate chips into that baby and *boom* perfection!

this recipe is pretty basic, but i like it because it makes one 9×5 inch loaf or a pan of muffins. most recipes make two loaves, and as much as i want all the pumpkin (chocolate chips!), i don’t really need to eat two loaves of that shit in like 4 days. cause that’s what going to happen.

you can use canned or fresh pumpkin puree for this recipe, although if using fresh it helps to simmer on the stove for an hour or so to reduce the amount of liquid in your puree. this bread is SUPER moist, so make sure to bake for the entire time or you will have a sticky layer toward the bottom of your loaf 😦 keep the bread LOW in the oven so it doesn’t get too brown on top.

pumpkin (chocolate chip) bread  {modified from sally’s baking addiction}

preheat oven to 350 degrees, make sure the rack is placed in the lower third of the oven. grease a 9×5 loaf pan, or alternately line/grease a muffin tin. you can use parchment in the loaf pan, but i find that an ample dose of butter/flour works just fine!

whisk the following dry ingredients in a large mixing bowl until just combined.

  • 1 c all purpose flour
  • 3/4 c whole wheat or whole spelt flour (spelt makes it so deliciously nutty!)
  • 1 t baking soda
  • 2 t cinnamon
  • 1/4 t freshly ground nutmeg
  • 1/4 t ground clove
  • 1/4 t ground ginger
  • 3/4 t salt

in a separate, smaller bowl, mix the following liquid ingredients (minus the chocolate chips) until just combined. don’t over-mix or your bread will sink!

  • 2 large eggs
  • 3/4 c white or raw sugar
  • 1/2 c brown sugar, lightly packed
  • 1 1/2 c pumpkin puree
  • 1/3 c vegetable oil, melted butter, or coconut oil
  • 2 T freshly squeezed orange juice
  • 2/3 c good quality chocolate chips (i like guittard semi sweet or extra dark)

combine the liquid & dry ingredients by pouring the pumpkin mixture into the flour mixture. gently fold together with a rubber spatula until *just* combined. sprinkle the chocolate chips over the batter, and fold in until dispersed throughout. gently pour into prepared pan, and place immediately into the preheated oven.

bake for 55-65 minutes. use the toothpick method to test at 55 minutes. you want to see a few soft crumbs or a clean toothpick. this recipe has plenty of moisture, so under-baking is a much more likely scenario than over-baking. remove from the oven and cool in the pan on a wire rack. once cooled completely, turn out onto a cutting board and have at it! store wrapped in plastic film, and it should keep for about 5 days (if it lasts that long!).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s