Tuesday, October 11, 2011

Pumpkin Bread

Rating: 5 stars (I am seriously considering getting rid of the whole rating system on this blog... I mean hello, haven't we figured out that ANYTHING I consider blog-worthy is at least 4.5???)
Prep time: Easy
Source: Various blogs, adapted by me

I discovered pumpkin chocolate-chip bread my first semester in college and immediately fell head-over-heels in love! I have used a recipe given to me by the neighbor who first introduced me to the stuff ever since, but I think that this recipe will be my new go-to recipe. It's moist, delicious, and is just as good the second day! I actually already dialed down the sugar from the original recipe, and I think I could subtract a bit more and it would still be delicious.

This recipe makes two tall medium loaves of bread (probably two flatter large loaves), or 24 muffins.

2 ½ cups white flour
1 cup whole wheat flour
(I usually change the flour ratios and do 2 cups wheat, 1 1/2 cup white)
2 cups sugar (I cut this down to as little as 1 1/3 cup)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon salt
2 cups pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350. I like to line my loaf pans with foil or parchment paper because they tend to slightly carmelize the outside crust of quickbreads like this, and I don't like that... but that's completely optional. Grease pan (or muffin tin). In large bowl, mix together water, eggs, oil, and pumpkin until smooth. Gently add dry ingredients on top of the wet ones (I do flour first, then sugar, then baking soda and spices) and sift together with a fork, then combine with wet ingredients. (This is my easy one-bowl solution to the wet mix/dry mix problem!) Fold in chocolate chips and pour batter into prepared receptacles. Bake for 20-30 minutes (regular-sized muffins) or 60-70 minutes (loaves), until toothpick inserted in center comes out clean. This bread is delicious warm, and equally delicious after it cools! It also freezes REALLY well - just let it cool completely and then wrap it first in plastic wrap and then in tinfoil. When you're ready to eat it, let it thaw for a few hours at room temperature. This recipe is a definite all-around winner!

1 comment:

  1. I was just going to ask why you even had a rating system... and then I saw you already asked that yourself :)

    Pumpkin bread with chocolate chips is my FAVORITE breakfast for fall. I just ordered a whole case of canned pumpkin from our food co-op, so I will be making pumpkin bread and pumpkin pies all next month!!

    By the way, if you ever move back to NC, you need to get in on this food co-op. There's the regular discount of buying things in bulk, and then on top of that we get 17% off.