Today’s recipe is from Tracey Zabar’s new book, Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes
But before I get back to the bread, let me say a little more about the book. I’ve been a fan of Tracey Zabar since reading her first book, One Sweet Cookie: Celebrated Chefs Share Favorite Recipes
–Date and Chocolate Rugelach, Miro Uskokovic
–Marshmallow Chocolate Chip Cookie Dough Ice Cream, Florian Bellanger
–Chocolate Chip Pudding, Jonathan Waxman
–Chocolate Chip Breakfast Berry Cakes, from Tracey Zabar
–Sicilian Pistachio Torta, Michael White
–Butterscotch Chocolate Chip Eclairs, Jennifer
And then there’s this pumpkin bread.
It’s a favorite from Amanda Cook of Tenth Avenue Cookshop who has probably tried more than a few pumpkin recipes and knows what people like. This recipe certainly did not let me down. It’s more along the lines of a loaf cake than a bread and can double as breakfast or dessert. Here’s the recipe courtesy of Rizzoli and Tracey Zabar.
- Nonstick cooking spray
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs
- 1 ½ cups pumpkin puree
- 9 ounces (1 ½ cups) bittersweet or semisweet chocolate chips
- Preheat the oven to 350°F. Lightly spray three 8-inch loaf pans with nonstick cooking spray, and set aside.
- Into a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, oil, and eggs together until the mixture is pale yellow and ribbons form. Add the pumpkin and blend well. Add the dry ingredients, and mix just until combined. With a silicone spatula, fold in the chocolate chips.
- Divide the batter evenly among the prepared pans. Bake for 35 to 45 minutes, until the center of each cake tests clean with a toothpick. Remove the loaves from the oven, and let cool in the pans.
This sounds delicious!
I’m thinking of making this. Did you make the full recipe or did you scale it down?
Sue, I scaled it down. It makes 3 small 8×4 inch loaves, so I made 1/3 of the recipe and filled one loaf pan. Since there are four eggs, I used 1 egg and plus about 18 grams of lightly beaten egg. You could probably also halve it and make 1 9×5 inch loaf.