Pumpkin Chocolate Chip Loaf

IMG_1019

I caved. I bought another can of pumpkin puree at the grocery store! There are still lots of pumpkin recipes popping up on other blogs, and I just can’t shake it yet. I didn’t even have any pumpkin pie this Thanksgiving! That has to be illegal. So, to make up for it, and to feed my addiction, I made this pumpkin loaf. In keeping with my cookbook theme, I found this recipe in one of the most stunning cookbooks; Baked: New Frontiers in Baking. This book has lots of fun twists on classic desserts, and the presentation is very modern and eye-catching. The book is written by the owners of The Baked Bakery, and it is definitely on my ever growing list of bakeries to visit in NYC. The Baked Brownie is without a doubt the best brownie ever! I have made it before, but will have to make it again for the blog. It is the perfect brownie in every way. Even Oprah said so!

This recipe is pretty easy to make, combine the dry and wet ingredients separately, and then mix them together and voila, you’re done. You don’t need a stand mixer, or even a hand mixer, which I love. Sometimes the easiest recipes are the best ones.

IMG_0997The loaf did stick to the pan a bit on the bottom, but it was easily fixed and you wouldn’t know from the final product. It is really important to butter and flour the pan. Make sure to get the butter into every little corner, and try to dust it with flour as best as possible.

Mine was done baking in 1 hour and 20 minutes, but again, every oven is different so start checking around 1 hour 10 minutes, as soon as the toothpick comes out clean, it’s done! The recipe does freeze well so feel free to freeze half the loaf (wrapped well in plastic wrap, and tinfoil).

This is a perfect fall treat, and is yet another yummy way to sneak a vegetable (pumpkin) into your baking! How can that NOT be a good idea? Now I’m off to make some more pumpkin pancakes with the leftover pumpkin….

Pumpkin Chocolate Chip Loaf

Barely adapted from Baked: New Frontiers in BakingIMG_1020

  • 1 1/2 plus 1/8 cup flour ( I used half whole wheat, half all purpose)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/3 heaping cups pumpkin puree
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/3 cup water, at room temperature
  • 3/4 cups chocolate chips

Preheat oven to 350degrees. Butter and flour a loaf pan and set aside.

IMG_1023In a medium sized bowl, combine flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt. Whisk until combined.

In a large bowl, whisk together pumpkin and oil until combined. Add in sugar, and whisk again until combined. Add eggs one at a time, and once incorporated, add vanilla. Add in water, and mix to combine. Stir in chocolate chips with a rubber spatula.

Fold dry ingredients into wet ingredients, and mix just until combined.

Pour into prepared loaf pan and bake in centre of oven for 1 hour 15 mins to 1 hour 30 mins. Loaf is done when a toothpick inserted into centre comes out clean.

Advertisements

Leave a comment

Filed under Quick Bread

Comment

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s