*this post is especially for Shelley, a co-worker of C who has been sampling this over the past few weeks*
As we all know, fall brings along a short-lived abundance of pumpkin. So naturally, I have been taking full advantage over the past few weeks making things such as pumpkin cookies, to pumpkin butter, to MANY pumpkin loaves. I can’t believe I haven’t actually posted a pumpkin loaf before today, especially since I have made probably 4 or 5 in the past few weeks!! It’s just that this thing is so darn good, both C and I have the knife tearing into the thing literally as soon as it comes out of the oven and no notice is made to whether a photo is taken or not!
So this past Friday I finally remembered to take some photos and am ready to share this gem.
Pumpkin Chocolate Chip Loaf
What you need:
- 1 C whole wheat flour
- 1 C unbleached, all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 eggs
- 1/3 C water
- 1 1/4 C brown sugar
- 1 cup pumpkin puree
- 1 tbsp canola oil
- 1 tsp pure vanilla extract
- 1/2 C semi sweet mini chocolate chips
What to do:
– In a large bowl whisk together the flours, baking soda, cinnamon, cloves, nutmeg, ginger and salt until blended. (I know that’s a wooden spoon in the picture, but I remembered after taking this shot that a whisk works better)
– Now add your pumpkin mixture to the dry ingredients and whisk together until blended and smooth.
– Next add your chocolate chips 🙂
– Line your loaf pan with parchment paper – this way no butter or oil is needed to grease your pan
– Pour in all of your mixture
– Bake at 350 degrees for approximately 55 min – 1 hour. Your loaf is ready when you can poke with a fork or toothpick and it comes out clean.
This far surpasses banana bread in my mind.
And I love banana bread!! 😉