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.
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