Pumpkin Chocolate Chip Bread
When pastry chef Cook was around eight years old, her mother gave her a pumpkin chocolate chip muffin. She loved the delightful combination of the spicy cake and the dark chocolate chips that “just sang together in harmony.” Here is her adaption of this favorite recipe. You can use loaf pans or any shape disposable paper molds. Less baking time may be required for paper molds. • makes 3 loaves
Servings 36
Ingredients
- 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
Instructions
- 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.
Notes
This recipe is an excerpt from Chocolate Chip Sweets by Tracey Zabar and is courtesy of Rizzoli New York.