Project Wonderful

Wednesday, October 2, 2013

Chocolate Chip Pumpkin Bread

There are hundreds of recipes for pumpkin bread out there. Here's one of them.

The recipe was originally stolen from Betty Crocker, but I've made a few changes to it. Specifically, there are no walnuts. I hate those damn things. Nasty little pockets of savory flavor in an otherwise wonderfully sweet and decadent cake-like texture. Horrible little things. Satans boogers. 

So if you are a fan of walnuts, you can add them if you want, but expect a lot of scorn and ridicule from me if you do.

Also, Betty Crocker says this recipe makes two loves. I'm not sure what ol' Betty is smoking, because I had enough to make three loaves with this batch.


4cups  all-purpose flour
2tsp  baking soda
1tsp  salt
1tsp ground cinnamon
1/2tsp ground nutmeg
2cups sugar
3/4cup butter, softened
1/2cup water
2 cups of pumpkin puree (you can use the canned crap if you want, but why?)
1cup plus 2 tablespoons miniature semisweet chocolate chips
2tsp sugar

First, preheat the oven to 350 (and remember to remove the cast iron pan you keep in it before doing anything else.)

Grease the bottom (just the bottom) of three regular sized loaf pans. I rub the end of a stick of butter onto the bottom of the pan. This seems to work pretty well.

In a large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and mix until they are all combined. Set this aside.

Take the two cups of sugar and the softened butter and whip them till its creamed together.

Then add the four eggs, one at a time into the mix. Mix each egg in completely before adding the next egg. 

Add the pumpkin and the water, then slowly add the flour mix and mix on low until everything is combined.

Add about a cup of mini chocolate chips. Save a couple tablespoons of the chips.

Mix until everything is together. 

Pour the batter into each loaf pan. Add a little bit at a time until all the pans are even.
You will want to leave room for the batter to expand, so dont fill them to the top.

About this time, hand your bowl, mixer blades and spatula to your loving significant other.
Because you are awesome that way. 

Spread out the batter so its even and smooth. Clean up the edges whichever way is the best tasting.

Take the remaining two tablespoons of mini chocolate chips and sprinkle them over the top.
Then sprinkle the sugar over everything.

Into the 350 degree oven for about 1 hour and 5 minutes. It may need to go to 1:15. Just keep an eye on it.

Poke a toothpick through the bread. If it comes out clean, they're done.

Now the hard part: Let these cool for about an hour before cutting into them.

The end result. It was a very light and cake-like. Not at all like a typical pumpkin bread.

The chocolate chips add a nice touch. 


No comments:

Post a Comment