I have been eyeing this recipe for a long time. B wanted me to make the chocolate loaf with peanut butter cream cheese spread, but I had some pumpkin to use up. The original recipe warns against overmixing, but this is what they call a high ratio recipe- practically even amounts of sugar and flour, so it's by nature pretty tender and not going to be easy to make it tough. That being said, probably no need to beat it. I was skeptical about the chocolate pumpkin combo, but now I have no idea why. It was delicious. Just the thing for thanksgiving breakfast!
Pumpkin Chocolate Chip Loaf
adapted from baked
1 1/2 plus 1/8 cup all-purpose flour
1 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (optional)
1 teaspoons baking soda
1 teaspoons salt
a heaping 3/4 cup (about 7.5 oz) pumpkin puree
1/2 cup vegetable oil
1/3 cups water
1 1/2 cups sugar
1 large eggs
1/2 teaspoon pure vanilla extract
3/4 cups (6 ounces) semi-sweet chocolate chips
Preheat the oven to 350°F. Butter and flour a 9-by-5-by-3 inch loaf pans. Or line with parchment.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 1/3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
Fold the dry ingredients into the wet.
Divide the batter between the prepared pans. Use a spatula to smooth the tops.
Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.