Pumpkin Chocolate Chip Bread (aka: my favorite thing)

Hello there. Yes, Hilary and I are aware that it’s been a while since we’ve posted anything. Get off our backs! We’re busy, working, independent women! Okay, I apologize, maybe we’ve just been a little lazy. But, that stops now!

It is in fact the season of pumpkin and people go crazy; pumpkin lattes, pumpkin pie, pumpkin bars, pumpkin truffles, pumpkin lives, etc. Pumpkin is great though, so just hop on board the pumpkin train and enjoy the ride (I’m not sorry about the cheesiness of this sentence).

Aside from pumpkin pie, my favorite pumpkiny dessert is pumpkin bread with chocolate chips. It’s just… soooooooooo good, especially with a cup of coffee or a glass of milk. So. Good. The recipe I use is from a cookbook I received from a boyfriend of sorts called Baked. Everything I’ve made from it has been amazing so far. It really is a great cookbook with lots of baking tips, so I highly recommend it if you are in the market for a baking book.

I usually add more cinnamon and chocolate chips to the recipe, or adding walnuts and/or pecans would be good too. The recipe makes two standard, super moist loaves, which freeze really well if you don’t want to have two loaves hanging out on the counter, taunting you with their deliciousness.

Ingredients – makes two 9-by-5-by-3 inch loaf pans

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons cinnamon (or 3 if you love cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon grated ginger (I used ground, cause I may have forgot to buy fresh)
  • 1/2 teaspoon allspice
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 15-ounce can pumpkin puree
  • 1 cup vegetable oil
  • 3 cups sugar (I used about 2 1/2)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cups room-temp water
  • 1 1/2 to 2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour two 9-by-5-by-3 inch loaf pans.

In a medium bowl, whisk flour, cinnamon, nutmeg, ginger, allspice, baking soda, and salt.

In a large bowl, whisk pumpkin puree and vegetable oil til well combined. Add sugar and whisk. Add eggs one at a time whisking after each addition. Mix in vanilla and water til combined. Stir in the chocolate chips

Fold the dry ingredients into the wet, til just combined, don’t want to overmix.

Divide batter into two prepared pans and bake for about 1 hour and 15 minutes, rotating halfway through, til toothpick inserted in center comes out clean.

Cool pans on wire rack for 15 to 20 minutes. Invert loaves onto racks and cool completely. ENJOY.


6 thoughts on “Pumpkin Chocolate Chip Bread (aka: my favorite thing)

  1. Dawdling, will this be as good when laziness kicks in and say, a mother who is not all that fond of baking, uses the Trader Joe’s Pumpkin Bread boxed mix, then adds chocolate chips? Will my guests, which will not include you darling, enjoy it?
    Your traditionally non-baking mom wants to know.

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