Saturday, November 22, 2008

Pumpkin Chocolate Chip Bread

After searching some time for a pumpkin recipe that our family would enjoy, I ran across this one in "The King Arthur Flour Baker's Companion"* cookbook. It was an instant hit! It makes 2 loaves.

1 c. vegetable oil
2 2/3 c. sugar
4 large eggs
1-15 oz. can pumpkin (not pumpkin pie filling)
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg**
1 tsp. vanilla extract
1 c. chopped walnuts or pecans (We like walnuts)
1 1/2 c. chocolate chips

In a large bowl, cream together oil and sugar. Beat in the eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the nuts and chips.

Spoon the batter into 2 lightly greased 9 in. x 5 in. loaf pans. Bake the bread for 1 hour and 350 degrees or until a toothpick inserted in the middle of a loaf comes out clean. Remove bread from oven and cool on racks. When completely cool, wrap the loaves well in plastic wrap and store it overnight before serving. Enjoy!

Yields: 12-16 slices per loaf depending on how thick you cut the slices!

*I don't endorse the use of alcohol in this cookbook.
**I like to use Penzey's Pumpkin Pie Spice instead of nutmeg.


Rosebud said...

Perfectly scumptious-sounding, Abbie... =P

bakers said...

Thanks for giving this one a try. We're happy to hear you enjoyed the pie. Frank from KAF, baker/blogger.

Stepheny Weaver said...


Is this the one you made on Pumpkin night?? It was delicious! :)


Abbie Sikma said...

Yes, this is the recipe I made for pumpkin night. Glad you liked it!