Sunday, October 7, 2012

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!


  1. I came so close to making this the other night and I'm wishing I did! It looks soooo good!

  2. Beautiful! I love the little loafs....such a good idea. I too was so tempted to make that this week.....pumpkin season and all. But I had bananas that needed to be used up and opted for the banana espresso chocolate chip muffins earlier this week. They were yummy. But this loaf is definitely on my radar.

  3. Wow! This sounds so simple to make & looks so delicious! I'll have to try it soon! I'm sure the teachers loved it.

  4. This is one of my favorite Baked recipes! I should have gone rogue with you and avoided the frosting debacle. ;) -Sarah

  5. Good choice! I have made this loaf many times and it is always a huge hit. Good luck with your husband's birthday cake!

  6. I adore this recipe. Made it several times for a place I once baked for. Yummy - and so redolent of fall in many ways! And could you please give me food photography lessons sometime? Haha! Your pictures are amazing!

  7. I've made this loaf, too and I was surprised how much I liked it (I usually don't like pumpkin). The chocolate is perfect with it. Lucky teachers!

    And I agree with Mark. Your photos are always wonderful.

  8. I am so in the mood for pumpkin and I have yet to try this cake... Yours looks so tasty I'm going to have to get to it soon!

  9. Oh, my, do I love those little loaf pans! I have a bunch of frozen pumpkin puree from our early pumpkin harvest. Maybe we'll try this this week, sounds like a good breakfast treat! :)

    I almost didn't make the bundt for the same reason. My hubby's traveling so it's just me and the kids and we already have that strawberry pretzel jello salad failure to eat. I'm worried I'll end up either throwing out most of the bundt, eating it for meals, or sending it slightly stale with hubby to work on Wednesday.

  10. Those loaves look great! I am a huge fan of pumpkin, I can't wait to try this recipe.

  11. I keep seeing recipes for the pumpkin/chocolate combo but haven't dared take that step yet. I love pumpkin flavors and all the spiciness that comes along. Guess I'll have to try this one! I've made two other Baked recipes during the last two weeks also but didn't post them. Good stuff! Those loaves are beautiful! I bet the teachers love you!!


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