pumpkin chocolate chip loaf

Another Baked Sunday Mornings, another recipe I didn't make. Bad blogger! The scheduled recipe was for a Burnt Sugar Bundt Cake with Caramel Rum Frosting. I didn't have a use for a huge Bundt cake, and couldn't justify making it just for us, especially since I'm 5 days late making my husband's birthday cake.

What I could justify though, was making this pumpkin chocolate chip loaf for Teacher's Appreciation Day.

The recipe is out of Baked's first cookbook. I'm sure I've made it before pre-blog but I was happy to make it again. I liked how simple is was to prepare, and the fact that I didn't need to use the stand mixer, especially since I made it at 5:30 am before school. Didn't want to wake up the girls with the mixer!

The resulting loaf tastes like fall, and is super moist! We love if for breakfast.

Pumpkin Chocolate Chip Loaf
from Baked: New Frontiers in Baking

3 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups pumpkin puree (a 15-ounce can)
1 cup vegetable oil
3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup (12 ounces) semi- or bittersweet chocolate chips

Preheat the oven to 350 degrees F. Butter and flour two 9-by-5-by-3-inch loaf pans.

In a large bowl, whisk together the flour, spices, baking soda and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined. Add sugar and whisk again. Whisk in the eggs one at a time then the vanilla. Add 2/3 cup room-temperature water and whisk to until combined. Fold the chocolate chips into the wet ingredients with rubber spatula.

Fold the dry ingredients into the wet, being careful not to overmix the batter. Spread the batter into the prepared pans, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top.

Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes, rotating pans halfway through. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature.

That's all that was left by the time I got around to taking a cross section picture! It was that good!