Pumpkin Chocolate Chip Loaf
December 8, 2008 § 3 Comments
Call this a bread if it eases your caloric conscience, but this “bread” is the most cake-like bread on the planet.
My Mom and I have made this recipe for eons (originally from “Purple Sage and Other Pleasures: a Savory Collection by the Tucson Junior League”), but today I did a little experiment and I like the new results. I took out 1/2 cup of sugar and I made one of the loaves without chocolate to see how it would turn out. Both were terrific.
2 cups white flour
1 cup whole-wheat-white flour
2 + 1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup vegetable oil
2/3 cup water
2 cups pumpkin puree
3/4 – 1+1/2 cups chocolate chips*
*If you use large chips, chop them up a bit into smaller chunks before adding to this bread. Large pieces will sink to the bottom and you’ll have a layer of chocolate goo that sticks to the pan. It’s pretty delicious, but it makes for a lousy-looking bread.
1. Preheat oven to 325 degrees. Grease and flour two 9 x 5 x 3” loaf pans.
2. Mix together all wet ingredients + sugar.
3. In a separate bowl, mix the dry ingredients. Measure chocolate chips and set aside. Dust chocolate with a small handfull of the dry ingredients (to prevent sinking) and set aside.
4. Combine wet and dry ingredients, folding and stirring until just combined. Fold in chocolate.
5. Bake for 1 hour and 10-15 minutes, until a knife comes out clean. IMPORTANT NOTE: Leave the loaves in their warm pan on a cooling rack for at least 30 minutes to set. Before removing, take a knife and cut around the edges; use a spatula to help ease the bread out of the pan (particularly for the chocolate loaf). I’ve had many half-bottom disasters by tossing the pan over too quickly.
(Photo above: Pumpkin Loaf (without chocolate) and some Fluffy Pumpkin Muffins!)
Diet Notes: Nut-free