Incredibly moist and spicy pumpkin bread exploding with chocolate chips is the perfect choice on a cool fall morning. It doesn’t matter if you are a pumpkin or chocolate lover, one thing is for sure-you will flip over this amazing bread. Once the bread has cooled completely tightly wrap in plastic wrap-I swear this bread only gets better as the days go by. The flavors mingle together and it stays incredibly moist. This autumn quick bread is wonderful for breakfast, a midday snack, dessert, and Thanksgiving.
Incredibly moist and spicy pumpkin bread exploding with chocolate chips is the perfect choice on a cool fall morning.
Yield: 2 (9-inch) loaves
Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
3 1/4 cups all purpose flour
2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 teaspoon baking soda
2 teaspoon salt
1 3/4 cups pumpkin puree (15 ounce can)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup water, room temperature
1 1/2 cups (12 ounce) semisweet chocolate chips
Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Stir in the chocolate chips with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide between the two prepared loaf pans and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through baking time.Transfer pans to a wire rack to cool for 10 minutes, then remove from pans and cool completely on wire rack.
Source: Baked: New Frontiers in Baking