Thursday, October 23, 2008

Plan for Pumpkin

I was going to make date-nut bread, but then I started flipping through Baked: New Frontiers in Baking, and saw a recipe for Pumpkin Chocolate Chip Loaf. The headnotes said it was "extremely easy" with "impressive" results. "The loaf is incomparably moist, and the pumpkin and chocolate chips pair well together for the perfect accompaniment to a hot cup of coffee or tea." Ummm, change in plans. All I needed was a can of pureed pumpkin and I was set.

As promised, the recipe was really easy. It also made an enormous amount of batter, and since one of our new loaf pans is still residing in my parents' basement with the rest of our wedding gifts, and we only have one in the apartment, I used the leftover batter to make four mini-loaves and six muffins. It was all good, though; the smaller parts baked in less than an hour, while the loaf took about an hour and 20 minutes.

I had a feeling this would work out well, because one of the tastiest brownie recipes I've made lately came from the bakery behind Baked. And it certainly did smell fabulous as it was baking. Turns out, this is a terrific quickbread. Sweet, but not too much; moist and with a nice crispy top crust. I'll come back to the date-nut bread, but for now we're loving the pumpkin chocolate loaf.--S

Pumpkin Chocolate Chip Loaf


Makes 2 loaves

3 1/4 c all-purpose flour
2 t cinnamon
1/2 t freshly grated nutmeg
1/2 t ground allspice
1/2 t ground ginger (optional)
2 t baking soda
2 t salt
1-3/4 c (one 15-oz can) pumpkin puree
1 c vegetable oil
3 c sugar
4 large eggs
1 t pure vanilla extract
1-1/2 c (12 oz) semisweet chocolate chips [I used chocolate chunks]

1. Preheat the oven to 350 degrees F. Butter two 9" x 5" x 3" loaf pans, dust them with flour, and knock out the excess flour.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
3. In another large bowl, whisk together the pumpkin puree and oil until combined.
4. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
5. Fold the dry ingredients into the wet. Do not overmix.
6. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
7. Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
8. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.

Recipe courtesy of Baked

1 comment:

Jessica said...

I recently made it as well. It's quite wonderful...as is the book!