Pumpkin quick bread is one of my favourite baked goods. Well in general whenever I see pumpkin anything I want it! However I've always been wary of the combination of chocolate and pumpkin, but I saw a recipe for pumpkin chocolate chip loaf in Baked: New Frontiers in Baking. (I want to make pretty much everything in this book but right now I'm especially fixated on the grasshopper cake!) Anyway, I gave the loaf a chance and while I really loved the loaf itself, I do prefer my pumpkin without chocolate.
Now that my finals are over, I can't wait to start on some holiday baking!! What are you all making?
If this sounds good, you might also like:
All-In-One Holiday Bundt Cake
Gingerbread Pumpkin Bars
Pumpkin Chocolate Chip Loaf
Adapted from Baked: New Frontiers in Baking
3 1/4 cups all purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
1 3/4 cups (15 oz can) pumpkin puree
1 cup canola oil
3 cups sugar
4 large eggs
1 tsp vanilla
1 1/2 cups (12 oz) semisweet chocolate chips
Preheat the oven to 350F. Butter two 9x5x3 inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
Fold the dry ingredients into the wet. Do not overmix.
Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour 15 minutes to 1 hour 30 minutes, rotating the pans halfway through the baking time.
Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.