Pumpkin Chocolate Chip Loaf

November 7, 2011

You may have had enough already of pumpkin, but we haven’t. This recipe makes a wonderful after-school treat, as well as a weeknight dessert and a morning snack. As memory recalls, this is one of Renee’s. She is a dear friend and a terrific baker. We’ve doubled the recipe so that you can make just enough to share. This loaf is incredibly rich and spicy and, if made one or two days ahead of time, improves with time for best flavor.

1 c. (2 sticks) unsalted butter
3 1/2 c. all-purpose or white whole wheat flour
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 lg. eggs
1 15 oz. can pumpkin puree
1 c. chocolate chips

Preheat oven to 350 degrees. Grease and flour three 7×3″ loaf pans. (Note: the aluminum loaf pans at the supermarket come in 3 packs).

In a small saucepan, melt butter over medium-low flame. Set aside.

In a medium bowl, sift together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder and salt. Set aside.

In a large bowl, add sugar. Gradually beat in eggs, one at a time. Add pumpkin and beat well. Add melted, cooled butter and mix well. Gradually add dry ingredients to “wet” ingredients and mix well. Stir in chocolate chips.

Transfer batter among three prepared pans. Bake loaves for about 40-45 minutes until tester inserted into center comes out clean. Cool in pans for about 15 minutes, then turn loaves out onto racks and let cool completely.

These loaves can be made up to two days ahead, wrapped in plastic wrap and stored at room temperature.

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