the comeback kid: the chocolate chip pumpkin loaf
The chocolate chip pumpkin loaf has changed lives, I kid you not. My recipe and subsequent variations were adopted by a local coffee and cookie shop, it united coworkers who couldn’t bear to be in the same room with one another, and it’s a constant source of…well…yumminess. I debuted the recipe and my tinkering last year, and I think it’s time for a comeback. I baked this last night and instead of three loaves, I filled the two 9X5 inch pans and baked the loaves for 1.5hrs. However, either (2 or 3 pans) will suffice. I just wanted that overstuffed, over the top look of the loaf.
This week, get ready for my FAMOUS apple pie. I should have the recipe up latest Wednesday.
INGREDIENTS
3 cups white sugar (I will be using cane sugar)
1 (15 ounce) can pumpkin puree
1 cup vegetable oil (I’m going to research a substitute for this. Will keep you all posted)
2/3 cup water
4 eggs (I will be using large room temperature eggs)
3 1/2 cups all-purpose flour (I will be using unbleached)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips (I will use dark chocolate chips)
1/2 cup chopped walnuts (optional) (I’m a purist. I’m not a fan of walnuts in my bread, so I’ll be nixing)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
November 22nd, 2008 at 10:08 am
This is the absolute best. I’ve made this for years around the holidays. I make a day of it, triple everything, and give them away (sometimes). I never do the coffee cans, and never, ever the walnuts. So good.
November 22nd, 2008 at 10:11 am
Right??!! This recipe makes me very happy. I did a variation where I crumbled chopped pecans and brown sugar on top. I don’t actually like nuts IN my bread, but I don’t mind them on top.
November 22nd, 2008 at 12:28 pm
Okay so it has changed lives GLOBALLY! I’ve made this recipe many times since finding it here – and once it mended fences in what was a very strained workplace – so thank you!
But Felicia – I think you will understand my sadness when I tell you that I have very recently been told I am a Celiac… no more chocolate chip pumpkin bread for me. (BIG SLOPPY SIGH HERE.) But I am going to try to make it gluten-free. I will persevere!
November 22nd, 2008 at 5:40 pm
WHAT??!! Megg-say it isn’t so!!!
There must be a way to make it gf, no? There are substitutes for the flour and baking powder??! Please keep me posted.
November 23rd, 2008 at 4:09 pm
oh. em. gee.
that. looks. amazing.
*bookmarks*
!
thanks for sharing!!
November 23rd, 2008 at 8:43 pm
I can’t wait to try it!!
December 13th, 2008 at 1:24 pm
Felicia – I replaced the wheat flour with roughly equal parts sorghum, brown rice and tapioca flour. The bread is cake-like, but really amazing! Thank you for this recipe! I might need a slice for breakfast…
December 14th, 2008 at 3:49 pm
Carlyn – Great to hear!!