Thursday, October 25, 2012
Pumpkin Chocolate Chip Bread - Oct 6, 2012
It snowed today in Minneapolis. SNOW. You know what I like to do on snowy days? Bake. I think I may make some peanut butter cookies later this afternoon. But for now, let's talk about this pumpkin chocolate chip bread that I love this time of year. This is my mother-in-law, Nan's, recipe. I have, of course, made some tweaks to it. I find it entirely irresistible (as previous posts can attest to).
Here is how the recipe has evolved:
1 can pumpkin (15 oz)
1 C coconut oil
2/3 C water
Mix these together with an electric mixer
3 1/2 C flour
Mix into above mixture one cup at a time
1/2 t salt
2 t baking soda
1 1/2 t ground cloves
1 1/2 t nutmeg
1 1/2 t cinnamon
Mix into batter
2 C sugar
1 C chocolate chips
(I use the Pound Plus 72% Dark Chocolate bar from Trader Joe's and pound it into small, roughly chip-sized pieces)
Mix in chocolate and pour batter into two sprayed and lined loaf pans. Bake at 350 deg F for 45 min. After initial 45 min, cover pans with foil tent and bake for an additional 40 min, or until toothpick inserted in center pulls out cleanly.
The coconut oil is my addition, and I love the subtle coconut flavor it imparts. I've also increased the spices a bit to make their contribution richer and deeper. The chocolate chunk method is extra work, but I love the little surprise the erratically sized "chips" bring to the experience.
Snow, or no, this is a lovely recipe to make on an October afternoon.