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The Crimson

The student news site of Bernards High School

The Crimson

The student news site of Bernards High School

The Crimson

Top Fall Recipes: Pumpkin Chocolate Chip Loaf

If you have been looking for some nice seasonal recipes to bring in the fall, look no further than a delicious pumpkin bread and apple crisp that complement the nice fall weather!

 

Pumpkin Chocolate Chip Loaf

10 minutes prep, 1 hour 55 minutes total, 2 loaves

This pumpkin bread is the perfect texture: soft and spongy. Chocolate chips make the bread even more decadent and the perfect snack for on the go school mornings. This treat goes fast!

Ingredients:

3 ¼ cups all-purpose flour

2 teaspoons cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground allspice (can be replaced with pumpkin pie spice)

½ teaspoon ground ginger (optional)

2 teaspoons baking soda

2 teaspoons salt

1 ¾ cups (one 15-ounce can) pumpkin puree

1 cup vegetable oil

3 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

1 ½ cups (12 ounces) semi-sweet chocolate chips

 

Preheat the oven to 350 degrees F. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.

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 ⅔ cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.

Fold the dry ingredients into the wet. Do not overmix.

Divide the batter between the prepared pans. Gently knock the bottom of the pans to even out the batter. Use the spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the load comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

Transfer pans to a wire rack and cook for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.

The loaves will keep for three days, wrapped in plastic wrap, at room temperature.

Recipe from Baked: New Frontiers in Baking by Matt Lewis, Renato Poliafito

 

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