don’t you just want to SHOVE this in your mouth?!
I LOATHE SUMMER! I LOATHE SUMMER! There, I said it. I hate shirts that stick to skin, my corpse-pallor which refuses to turn pink and gold, and the oppressive heat that makes me desperate for copper leaves and heady cakes whose sole purpose is to fragrant a kitchen. I love cashmere sweaters and crisp mornings, squash soup and the promise of the lights and celebration of the holiday season. Every year, come Christmas, my father warns me that he could die at any moment and I respond by shoving hot pie in his mouth. We look forward to these rituals and insane banter; they keep us closer.
So imagine my giddiness! my glee! to have my first pumpkin and squash pepper soup! a first glance at the pumpkins hailing in from New England. The possibility of pumpkin spiced bread!!!
As I liken my chocolate addiction to crack, what could be better than combining my two loves – autumn produce (in the form of a voluptuous pumpkin) and a shower of dreamy chocolate chips? The girls are coming over Saturday for our baking fest & trust that this, dear friends, will be shoved in all of our mouths!!!
INGREDIENTS (Recipe from All Recipes)
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.
September 21st, 2007 at 1:32 pm
Applesauce or yogurt are often used to replace some of the oil in recipes like this.
September 21st, 2007 at 2:15 pm
Thanks, Stacy! for popping in.
I’m actually not seeking out a low-fat substitute, but rather a more healthful oil that wouldn’t disturb the flavor too much. Thanks for the comment!
Cheers, Felicia
September 21st, 2007 at 4:06 pm
Canola?
September 21st, 2007 at 9:46 pm
thanks, amber!!! you rock. i think canola might be just as precarious, as i’m thinking it’s a derivative of corn. i think this might be a case for 101cookbooks.com & Heidi Swanson’s Supernatural Cooking. She’s amazing, has got a replacement for EVERYTHING.
cheers, f.
September 23rd, 2007 at 8:19 am
[...] megranate spritzers and set off for the kitchen. And would you believe if I told you that this bread is perhaps the best thing I’ve ever made? The combination of the spiced pumpkin juxtaposed wit [...]
October 21st, 2007 at 7:44 pm
[...] ll season is upon us and it’s all about pumpkin, squash and velvety chocolate. Click here for the recipe. Tag Me:These icons link to social bookmarking sites where readers can share and discover [...]
October 21st, 2007 at 9:39 pm
Omg, that looks amazing!
October 21st, 2007 at 9:44 pm
thanks, tarah!
October 22nd, 2007 at 9:53 am
Hey woman,
Canola is its own plant and is actually a good source of Omega-3 fatty acids that our modern diets lack:
http://en.wikipedia.org/wiki/Canola
I personally would put in some buttah!
October 22nd, 2007 at 12:03 pm
As for the substituting for oil…one little Weight Watchers trick is to make Devil’s Food cupcakes using a boxed devils food cake mix and a 15 oz can of pumpkin plus a few tablespoons of water.
Point being the pumpkin substitutes for the eggs and the oil…and this comes out moister and tastier than anything I’ve ever made. (yes, it’s quite embarrassing ^_^)
THE PUMPKIN ALONE MAY DO (most if not all) THE TRICK.
October 22nd, 2007 at 8:09 pm
you’re so inspiring!
i’m making chocolate pumpkin cupcakes tonight for the hubby and me (well, ok, i’ll take some to work, too).
October 22nd, 2007 at 8:49 pm
You guys rock. All the way!!!!!
xoxoxoxo, f.
P.S. denise – thanks for the tip!
October 26th, 2007 at 12:40 pm
[...] ish bread and talking, and won’t get out of our pajamas til noon. Grab the recipe! Chocolate Chip Pumpkin Loaf Photo by Thinking Violet
Tags: Chocolate Dessert Recipes · Choc [...]
October 31st, 2007 at 11:08 am
i’m curious, the recipe directions say to grease & flour three (3) 9×5 in loaf pans. does that mean this recipe makes 3 loaves? i’m not yet a good judge of how much a recipe makes.
thanks!
btw, found your blog via tastespotting.
October 31st, 2007 at 11:57 am
sure! this recipe does make three loaves!
cheers, f
November 15th, 2007 at 3:51 pm
Oh my my my my my MY! Excuse me, please, while I weep chocolate tears of joy at the mere sight of this lust-inspiring loaf. Excuse me while I gasp and flail and otherwise convulse the mere thought of shoving it my mouth — with both hands and perhaps even a foot.
Did you ever find a suitable substitute for the canola oil, or did you just go with it?
November 15th, 2007 at 4:14 pm
Jodi,
This was a toughie, I assure you, however, I just used the canola oil and felt okay about it.
You really must make this bread. It will change your life, seriously.
Cheers, Felicia
November 21st, 2007 at 1:56 pm
[...] he Pot-Luck: Nigella’s Butternut Squash with Pecans and Blue Cheese And my favorite: Chocolate Chip Pumpkin Loaf (although I’m now using chopped dark chocolate) Tag Me:These icons link to s [...]
November 29th, 2007 at 11:37 pm
Hey!! I made this! I’m so proud of myself, I could just PLOTZ.
I substituted 1/2 a cup of applesauce for 1/2 a cup of the oil, decreased the sugar to 2 or 2-1/2 cups, and used egg replacer instead of hen-type. I made it in three 8″ loaf pans.
I took it to a friend’s house for Thanksgiving, and one of the boys there told me he would marry me just so he could have this bread all the time. I guess he assumed I would be making it all the time — or that his boyfriend wouldn’t mind being dumped for a chick!
Oh, and I could not keep my hands or mouth off these loaves. I had also taken one to another friend’s house, the day before Thanksgiving, and he gave me like a quarter of it even though I “protested”. I shoved it into my maw in the cab ride home like I hadn’t eaten in weeks. YUMMO!
November 29th, 2007 at 11:40 pm
Oh, and also, I added some vanilla extract, increased the chocolate to like 1-1/2 cups (and used Whole Foods brand mini “chunks”, which are perfect little rectangular bits o’ chocolatey loveliness), and threw in a handful or two of walnuts (because I am NOT a purist). Yummo, indeed, again!
November 30th, 2007 at 7:22 am
Congrats, Jodi! Sounds delish!!!
August 27th, 2008 at 3:30 pm
Hey Felicia, this sounds great! For the oil substitution how about trying grapeseed? It’s light, nearly flavorless and quite a bit healthier than vegetable oils. Another favorite here would be hazelnut oil. Not necessarily lighter in calories and fat but more natural and awesome flavor! Would use much less if going for hazelnut. This reminds me of a similar bread I made a while ago on my blog, check it out if you like Cherries and Dark Chocolate! http://scrumptious.typepad.com/srbeack/2008/01/cherry-chocolat.html
August 27th, 2008 at 3:40 pm
Thanks, Stephanie! I’m thrilled to learn about an alternative!!!!!!