Recipe – Chocolate Chip Pumpkin BreadPosted: October 27, 2016
I’ve had this recipe tagged as “experimental” in my recipe file for months but it’s time to post it. I get consistently raving feedback whenever I make it for parties and gatherings. I hope you enjoy it as well if you try making it.
Like most quick breads, this works best if you have one bowl for dry stuff and a separate bowl for wet stuff. Freshly milled whole wheat gives my bread a really nice texture but any wheat or white flour should give good results.
Preheat oven to 325F
Yield: 2 loaves (8-9″ pans) or 1 8×8 or 9×9 pan.
- 3 cups whole wheat flour (if grinding from fresh wheat berries like I do, it’s 450g of berries and you want a relatively fine grind).
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg (if old, use 1/2 tsp as nutmeg loses potency quickly)
- 1/4 tsp cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup honey or sugar
- 1/2 cup maple syrup
- 1/2 cup (1 stick) melted butter or neutral-flavor oil
- 1/2 cup applesauce
- 3 eggs
- 2 cups “pumpkin” puree (butternut, buttercup, and other winter squash often have more flavor than pie pumpkins)
- 1 tbsp vanilla extract
- 1 cup chocolate chips (my favorite are Guittard Extra Dark 63% Cocoa, pricey but well worth it in my book)
- Whisk dry stuff together
- Whisk wet stuff together
- Add dry to wet, whisk until just combined.
- Add chocolate chips and gently mix or fold with a spatula to thoroughly combine.
- Grease pans and scoop batter into them.
- Bake at 325 for about an hour for loaves. Check for doneness with a cake tester of choice, it should remove cleanly. Allow to cool on wire racks for 15 before trying to remove from loaf pans.
If there’s anything unclear, please ask in the comments. Enjoy!