Pumpkin Chocolate Chip Bread
In my opinion, pumpkin bread does not receive the attention it deserves… It is kind of all that is amazing in the Pumpkin Recipe World…
I would LOVE to live in Pumpkin Recipe World… I would wake up every morning and drink a Pumpkin Spice Latte and eat a warm slice of Pumpkin Bread… and then I would consume Pumpkin Bread in between meals of Pumpkin Scones, Pumpkin Waffles, Pumpkin Chili, and Pumpkin Soup…. and then eat more Pumpkin Bread. Also, in Pumpkin Recipe World there are no calories.
I am incredibly indecisive, but I can say with absolute certainty that Pumpkin Bread is by far my favorite pumpkin recipe. It is a simple, flavorful, moist, and dense quick bread. Not to mention, it captures all the flavors of Fall.
Also, I am pretty spoiled when it comes to quick breads… I have a recipe what I like to call, “The Best Quick Bread Known to Mankind,” also known as “The BEST Banana Bread.” It is a staple in my family and it puts every other quick bread recipe I’ve tried to shame… Simply no recipe compares! Until I found you… Yes, you, Bobby Flay’s Pumpkin Bread Recipe.
I found this recipe as part of another Bobby Flay recipe, Pumpkin Bread Pudding with Spicy Caramel Sauce and Vanilla Bean Creme Anglaise… I love my sugar and overindulging is a past time of mine… but this bread is so delicious on its own that you don’t even need all the other stuff! Well, except for my addition of chocolate chips… I have to stay true to myself. The best part of this recipe is it just gets tastier and more moist every day following the day you baked it. A GREAT treat to mail to friends and family!
Pumpkin Chocolate Chip Bread recipe slightly adapted from Bobby Flay:
4 tablespoons unsalted butter, softened, plus more for greasing
1 ¾ cups all-purpose flour
½ teaspoon fine salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ginger
¾ cup granulated sugar
¾ cup brown sugar
¼ cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water
½ cup chocolate chips, chopped
- Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
- Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, cloves, and ginger in a small bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugars, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
- Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Gently stir in chopped chocolate chips. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
- Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.