Posted in Recipes

Chocolate Chip Pumpkin Bread

March 31, 2011 - 2:17 pm

Question to Zachary: “What should I make for brunch?”

Answer: “Chocolate Chip Pumpkin Bread!”

Question to David: “What would you like for dessert?”

Answer: “Chocolate Chip Pumpkin Bread!”

Question to Heather: “What would you like me to bake for the retreat at La Push?”

Answer: “Chocolate Chip Pumpkin Bread!”

It seems like there’s only one answer to any question I ask these days about baking.  This is the new universal favorite baked good in the house. Pumpkin pie’s spicy sweetness mixes with chocolate into a rich warm flavor.   The moist crumble of a perfect banana bread combines with a little bit of texture given by the chips and oat bran.  Delicious!

The best part for me is it’s also full of nutrition, with lots of pumpkin and oat bran, and very little sugar other than what the chips impart.  Sometimes I just sprinkle a few on the top without mixing them into the batter, and they are not missed.  It’s dairy free and gluten free.

I got the foundation for the recipe from gfreecuisine.com, but it’s morphed substantially from their base recipe.  And so without further ado, I give you:

Chocolate Chip Pumpkin Bread

Equipment:

  • 3 loaf pans, 8 x 4 inches.  I recommend glass, because it will be easier to clean the melted chips.
  • Stand mixer recommended.

Wet Ingredients:

  • 1 C sugar
  • 2 C pureed pumpkin, or canned pumpkin.  (Don’t get the pie mix! 🙂
  • 1 C vegetable oil
  • 1/3 or more C water, added at the end to make a good batter.
  • 4 large eggs, beaten well.

Dry Ingredients:

  • 1/2 C oat bran or Scottish Oats for a bit more texture.
  • 1 C masa or corn flour (not corn meal)
  • 1 C tapioca flour or starch
  • 1 C sorghum flour
  • 1/4 C unsweetened cocoa powder
  • 2 T pumpkin pie spice
  • 1 T cinnamon
  • 2 t nutmeg
  • 1 T xanthan gum
  • 1 & 1/2 t baking soda
  • 1 & 1/2 t salt

Extras:

  • 1 & 1/2 C chocolate chips; I prefer the miniature ones, and remember to look for dairy free, if needed.
  • 1/2 C nuts and or dried fruit, if you like them.  I do not.

Instructions:

Preheat oven to 350

Grease and flour the three loaf pans, using tapioca or corn flour.

In a stand mixer or large bowl, combine the wet ingredients and beat until smooth and somewhat frothy.  Adding air at this stage makes the bread fluffier.

In a separate bowl, combine dry ingredients and whisk to thoroughly mix.  If you don’t mix well enough, the bread will have an uneven consistency.

Add the flour gradually while the stand mixer is going on its lowest speed, or in small batches if you are mixing by hand.  Stir until just combined, scraping the bowl with a rubber spatula as needed.  The mixture should look like a heavy cake batter.  If it gets so thick that the bottom of the bowl is visible, add water as needed to smooth it out.  How much is needed varies with how wet the pumpkin is; use your judgement.  I have added as much as a cup and a half, and as little as 1/3 C.

Fold in most of the chocolate chips, nuts, or fruit, if adding.  Retain some to sprinkle on top of the loaves.

Divide the batter between the three pans, and bake for 45 minutes to an hour.  The center of the bread should stay firm when you shake the pan, not jiggle like jello.  You can also test for doneness by inserting a knife.  It may come back with melted chocolate chip, but shouldn’t have batter on it.

Turn out the loaves immediately, preferably on a wire rack.  Cool for at least 10 minutes before serving.  This bread freezes well; I always freeze one or two of the loaves.

 

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