Oct 11, 2009

Pumpkin Chocolate Chip Loaf

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As you may have sensed from my last post, I was a bit lost after discovering that a recipe from my beloved Baked cookbook was less than a complete and total success. I didn’t know where to turn, what to believe in. But I am just way too tired lately to hold grudges. So I got right back on the Baked saddle with a different recipe, and now our relationship is one big love fest all over again. I have this amazing Pumpkin Chocolate Chip Loaf to thank for that.


Hearty and irresistibly moist, this is the quickbread of dreams. Its subtle spice adds the perfect amount of dimension, and well, I don’t think there’s too many things in life that can’t be made better by a good studding of chocolate chips.


One of things that the Baked bakery boys seem to do so well is putting just the right amount of sugar in their recipes. I’ve yet to whip up anything from this book that turns out cloyingly sweet or gives you that feeling like if you take more than a couple bites, your molars will start to ache (including the marshmallows, believe it or not). This approach makes for completely craveworthy baked goods that have you crazily finding ways to incorporate them into your life all day long…until you’re left with crumbs. I suppose it could be considered a downside, that you might make an entire meal out of a dessert item and a side of protein. But I’ll tell you, this morning’s breakfast was a hunk of this pumpkin loaf and a few strips of bacon and I feel awesome.


All questionable dietetic choices aside, with the weather getting chillier and the days getting drearier, you need this recipe in your life. A thick slice of this pumpkin bread with a big mug of tea is early fall coffee break material of the highest order.

Pumpkin Chocolate Chip Loaf
Adapted from Baked: New Frontiers in Baking

Note that the chocolate chips are folded into the wet ingredients here, not at the end, making for a beautifully even smattering of chips throughout the loaf. For the chocolate chips, use whatever makes your skirt fly up–the original recipe calls for semi-sweet chips, but I’ve been on a bittersweet kick lately, and found that I loved them in this recipe. Make it even more breakfast-worthy in the future by forgoing the chips and throwing in some toasted pecans, sunflower seeds and golden raisins. Substitute up to half of the all-purpose flour with whole wheat flour if you wish. Double this recipe and freeze one loaf–you won’t regret it. Or better yet, gift it to a lucky friend–it would be a perfect hostess gift.

Makes 1 9x5x3-inch loaf

1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
3/4 cups plus 2 tablespoons pumpkin puree (about half a 15-ounce can)
1/2 cup vegetable oil
1 1/4 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/3 cup room temperature water
3/4 cup (6 ounces) bittersweet chocolate chips (I like Ghiradelli 60% cacao)

Preheat the oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

In a large bowl, whisk together the flour, spices, baking soda and salt.

In another large bowl, whisk together the pumpkin puree, oil and sugar until well-blended.
Whisk in the eggs and the vanilla until combined, then whisk in the water. Fold the chocolate chips into the wet ingredients.

Fold the dry ingredients into the wet, being careful not to overmix the batter. Spread the batter into the prepared pan, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top.

Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature.

  • I'm so jealous that you were able to find pumpkin! My baking plans were derailed due to the pumpkin shortage. ūüôĀ

  • Hi Shauna! I made these pumpkin chocolate chip loaves yesterday! It's Canadian Thanksgiving this weekend, so I brought one to my friend's house yesterday – it was a fantastic hostess gift. It was the first thing I made from the Baked book, and I have my eye on the S'mores bar next. I found my way to your site because I follow Matt on Twitter – I'm going to add you now ūüôā

  • Hi! I've only ever tried one recipe from this book and I was a bit disappointed (Butterscotch tarts …). But I'm glad you persisted and that pumpkin loaf does look pretty amazing!

  • Laura–I was not aware of said shortage!? I had a few cans in my cupboard. Will have to check out the pumpkin situation the next time I'm at the market.

    Robyn–I am still blushing from Matt's tweet about my Brewer's Bar post. For real.

    creampuff–Okay, if you had trouble with the tart recipe too, then I feel a lot better about the whole thing.

  • I do love sweet breads! My pumpkin bread (from one of Maida Heatter's cookbooks) has dates and nuts in it. Think I might leave out the dates next time and try the chocolate chips.

  • I know where you can get some pumpkin! http://www.miramarevents.com/weighoff/weighoff.html

    This recipe looks really good. I will definitely try it. I am a big fan of quickbreads.

  • very few quick breads that cant be improved with chocolate chips. They look like the perfect little gems in this pumpkin loaf, beautiful!

  • Hey Shauna! I just wanted to let you know I tried out this recipe the other day and it was amazing!! My bread doesn't look nearly as good as yours but it tasted pumpkiny ūüėõ I love your blog too!! The recipes all sound delicious and the pictures quite frankly makes me drool! Thanks for your posts! I already made a list of all the recipes I want to try from your blog ūüôā

    Here's what my bread ended up looking like…
    http://eclecticsamya.blogspot.com/2009/10/chocolate-chip-pumpkin-bread.html

    Have a great day!
    ~Samya

  • I made this bread last week and it was awesome! It was moist, but not at all greasy, and it had just the right amount of sweetness.

    Thanks for sharing such a great recipe!

  • Pumpkin and chocolate chips… probably the best combo ever. Your bread looks delicious!

  • Will this recipe make a couple of mini-loaves? I’d like to make a couple small ones for a bake sale. Would the time and temp stay the same with mini-loaves, does anyone know?

    Thanks!

    • You totally can! I’d keep the temp, but reduce the time to about 20-25 minutes depending on the size of the pan. Enjoy!

  • FYI the redirect to this post doesn’t worj=k. The link is: shaunasever.com/blog?br=http://pieceofcakeblog.blogspot.com/2009/10/reunited-and-it-feels-so-good.html

  • […] Now, pumpkin is not a common ingredient in Malaysian desserts. A lot of people are rather hesitant to try anything pumpkin in their cakes and cookies. But I assure you, you will LOVE pumpkin! Pumpkin is a popular ingredient in the United States, and is widely¬†used in Fall cooking and baking. When you bake with pumpkin, it is mandatory that you do so with a LOT of spices – cinnamon, all spice, cloves, nutmeg! All these spices and a cup of pumpkin puree will create cakes and breads that are full of warmth, instantly transporting you to an evening in¬†New York sometime in October. Please click her for the link to the recipe: BAKED’S PUMPKIN CHOCOLATE CHIP LOAF. […]

  • […] part of my personal arsenal and I am compelled to make them again and again. And again. Like the¬†Pumpkin Chocolate Chip Loaf¬†from¬†those adorable Baked boys. In fact, I keep a can of pumpkin in the cabinet pretty much all […]

  • Hi Shauna! I was just curious… I noticed that you have reduced the sugar from the original Baked recipe. Did you experiment and find that the 1 1/4 cups was better than the original 1 1/2 cups, or did you just decide to go for it and found it turned out well? I’m trying to decide on an amount for loaf bread/muffins (which have 1 cup of sugar listed in the ingredients). Thanks!

    • Hi! To be completely honest, I really can’t remember! But I do know that when I make this recipe now, I do trim back the sugar to 1 1/4 cups, sometimes a little less. It’s a very flexible recipe and has so much sugar and oil to begin with, that trimming either doesn’t kill the outcome. Hope that helps!

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