Pumpkin Chocolate Chip Bread
I used to love everything about Halloween; the changing of seasons, dressing up, eating candy corn, and generally just pretending like I’m 10 years old again… But as I approach the ripe age of 25 years old, I find myself less excited than ever about the upcoming holiday… Something about drinking Jungle Juice out of a Solo cup in a scantily clad Tree Hugger costume just isn’t as enticing as it once was…
I’m sure my indifference and lack of excitement for the upcoming holiday is due to the fact that I haven’t been able to spend over $200 at Target on Halloween decor and candy; which would be pretty difficult considering Target and Halloween-themed candy doesn’t exist in Italy… And the only pumpkins they sell are fresh and of the dark green variety (surely nothing out of a can) and the closest Pumpkin Spice Latte I can get my hands on is in Monaco…
I can get over the lack of Halloween spirit here, but I’m not willing to go cold turkey and quit my obsession with Libby’s just yet… Fortunately, I planned ahead and asked my parents to bring several cans of Libby’s Pumpkin when they visited a few weeks ago. Unfortunately, all my other American good requests, like Chipotle seasoning, brown sugar, and ice-cube trays, weighed down my mom’s suitcase and she could only bring two cans of pumpkin! What’s a girl to bake?!
With only two cans of pumpkin puree I’ve had to be very diplomatic on what to bake with my limited resources. Images of Pumpkin Scones, Doughnuts with Caramel Glaze, and Pumpkin Bread Pudding have continuously popped into my head and while I’m sure all these creations would be quite delightful, nothing compares to a classic Pumpkin Chocolate Chip Bread recipe.
Pumpkin Chocolate Chip Bread is the quintessential fall dessert, in my opinion, at least, and since I haven’t posted a Pumpkin Chocolate Chip Bread recipe in TWO years, I decided to revisit and explore some new recipes. I found the original recipe on What’s Gaby Cooking (I always have great results with all of her recipes) and made a few slight adjustments to the types of sugar and flours used. The result was a delicious bread with a tender crumb and almost a caramelized-like crust due to the addition of brown sugar. It’s a simple and comforting recipe that only gets more flavorful and moist with time… If you can resist eating all of it that day! So whether you’re excited for Halloween or you’re like me, this bread is surely to appease!
Pumpkin Chocolate Chip Bread adapted from What’s Gaby Cooking:
1½ cups all-purpose flour
1½ cups cake flour
2 cups white sugar
1 cup dark brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon McCormick ground cloves
1 teaspoon McCormick allspice
½ teaspoon McCormick pumpkin pie spice
2 cups canned pumpkin
1 cup vegetable oil
2/3 cup water
1 cup milk chocolate chunks
- Preheat oven to 350 degrees and grease 2 loaf pans.
- In a large bowl combine the flour, sugar, baking soda, baking powder, salt, and spices. Set aside.
- In a mixer combine the pumpkin, oil, and water on medium speed. Add eggs one at a time and mix until combined, scraping down the sides of the bowl, as necessary. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
- Transfer batter to 2 greased loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let cool for at least 30 minutes before removing and slicing.