Chocolate Chip Pumpkin Bread
I had a hankering to make pumpkin bread over the weekend. I combed the internet high and low, pulled out cookbook after cookbook, searching for the perfect pumpkin bread recipe, but every recipe I found called for at least 3 CUPS of sugar, if not more. I just couldn’t, in my right mind, add 3 cups of sugar to a single loaf of bread. So I put on my alchemist hat and set out to create my own recipe. I found my results to be rather delicious, especially still warm from the oven. A few days later, the flavors mellowed and mingled, giving the bread an even richer flavor.
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup dark chocolate chips
Bring out all of your refrigerated ingredients so they can warm to room temperature. Next, position a rack in the middle of your oven and preheat to 350. Grease a 9×5 inch loaf pan.
In a medium bowl, whisk together your flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Set aside.
In a small bowl, combine your milk and vanilla. Set aside.
In a large bowl, beat your butter until creamy, about 30 seconds. Gradually add in your sugar and beat for 3-4 minutes. Next, beat in your eggs, one at a time. Add your pumpkin puree and beat on low speed just until blended.
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in your chocolate chips.
Pour into your prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let your loaf cool on a rack for 5-10 minutes before taking out of the pan and allowing to cool completely. Enjoy.
YIELD: one loaf
I was just thinking I wanted to make a pumpkin/CC loaf. Great timing.
c.
ps – and if it makes you feel any better, I made myself "dress-up" for work today, so I could make it through the morning gray.
I have been making pumpkin spice bread from the Joy of Cooking recipe almost weekly since fall started. I love it and so do my kids! Like you, we have a child with nut allergies, so I have been making it without, but it never occured to me to add chocolate chips. I'll have to try that next time. I am sure my kids will love it even more! By the way, I have been using fresh yams instead of pumpkin puree. Three decent sized yams are more than enough for two loaves.
Iveth
ps–I am a friend of Courtney's. She introduced me to your blog and I love it! Good work!
Ahhhh! What a great game it was! My hope for Dad; (Papa Bear) Gets to taste the Pumpkin Bread this coming Thanksgiving. Hmmm?
Court-I hear ya on the "dressing up" for work. Strangely, it seems to work.
Iveth-Good to know you've enjoyed this recipe as well. This was my first time making it but I loved it. And good to know about the yams. I may have to try that sometime. Thanks for spending some time here at La Pomme and letting me know you stopped by.
Pops-I will definitely make some of this for our Thanksgiving holiday. You'll love it…..probably even more so with a scoop of vanilla ice cream.
One of my favorite things about fall! Love this bread. Great photos too!
I love your writing and the pictures. And pumpkin bread is one of my faves. YUM
Maria and Sheila, Thanks girls!!