Wednesday, October 23, 2013

pumpkin chocolate chip bread.

So, I guess it's time I start posting some seasonally appropriate content. After last week's posts about vacation essentials, and beach pictures I was determined to make something fall-related to share this week. My original intent was to post some yummy pumpkin spice coffee creamer, but the recipe I tried was a major disaster. The good news? I made something even better! Pumpkin chocolate chip bread.

Pumpkin Chocolate Chip Bread


Makes 2 loaves

31/4 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 15 ounce can pumpkin puree or 1 3/4 cup homemade puree from this recipe ( i made my own)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
12 oz bag chocolate chips

Preheat oven to 350 degrees, and prepare your pans.

Whisk together flour, cinnamon, nutmeg, ginger, baking soda and salt.

In a separate bowl, whisk the pumpkin and oil until combined. Add the sugar and whisk until combined. Whisk in the eggs on at a time, followed by the vanilla. Add 3/4 cup of room temperature water and whisk until combined. Stir in chocolate chips.

Fold the dry ingredients into the wet being careful not to over mix.

Divide the batter between two 9x5x3 inch loaf pans. Smooth the top with a spatula.

Bake in the center of the oven until a toothpick inserted in the center comes out clean - about 1 hour 15 minutes. 

Remove loaves from the oven, and allow to cool for 15 minutes. Remove loaves from the pans and let cool completely on wire racks. 


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