Posted by: inyomouth | November 11, 2009

Pumpkin Chocolate Chip Loaf


Autumn is wonderful. It is wonderful for the new coats we where when it gets chilly outside. It is wonderful for football season. It is wonderful for the array of oranges, golds, and cranberries in our living rooms and local coffee shops.  And, of course, it is wonderful for the food.

Despite all the pumpkin-spice lattes and whip-cream dolloped pumpkin pies I’ve tasted, this recipe will forever remind me of FALL with its perfect combination of spices and chocolate chips.  I found this while perusing the internet early last year (surprise surprise) and I am so thankful for it.  It is the perfect crowd-pleaser (studio-pleaser, bible-study pleaser, roommate pleaser, etc etc) and I’ve already made it twice in the past two weeks.  It takes a couple hours to bake and cool, but trust me — it is sooo worth the aroma of Autumn.

Pumpkin Chocolate Chip Loaf

3 1/4 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
15 oz. canned pumpkin
1 cup vegetable oil
3 cups granulated sugar
4 large eggs
1 tsp vanilla
12 ounces dark chocolate chips (I recommend Ghirardelli)

1. Preheat oven to 350 degrees F and grease two 9×5-inch loaf pans.
2. Whisk flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt together in a bowl.
3. In another (larger) bowl, stir together pumpkin and oil. then add sugar and combine.
4. Stir in eggs one at a time and add vanilla.
5. Add 3/4 cup room temperature water and then stir in chocolate chips.
6. Fold the dry mixture into the wet mixture and combine but do not over mix.
7. Divide between two loaf pans and bake 1 hour 15 minutes to 1 hour 30 minutes.
* Cool in the pan for 15 minutes and then remove and cool completely on a wire rack.


*Be patient while the loaves cool.  If you cut them too soon, the bread crumbles and can be too gooey. Allow them to cool completely before cutting so presentation and clean-up are lovely.

Happy November!



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