Chocolate Chip Pumpkin Bread

Since 1790, the King Arthur Flour Company has been making some of the best flour in America, and even though they’re a bunch of Yankees, we’re pretty big fans.  If you’ve never had a chance to check out the King Arthur Flour Baker’s Companion or their excellent baking blog then you’re really missing some great recipes that are presented with the sort of wit that we love from the blogs we read.  Since the autumn season is upon us, Jess figured it was about time for some pumpkin bread, and she used this unique and delicious recipe from the folks at King Arthur.  We hope you’ll enjoy it as much as we did!

Chocolate Chip Pumpkin Bread
(from the King Arthur Flour baking blog)

  • 1 cup vegetable oil
  • 2 2/3 cup sugar
  • 4 large eggs
  • 1 15oz. can pumpkin
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts or pecans
  • 1 1/2 cup chocolate chips

Preheat your oven to 350 and grease two loaf pans.  In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.  Stir in chocolate chips and nuts.  Spoon batter into pans and bake for 60-80 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven, and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.  Enjoy!

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5 thoughts on “Chocolate Chip Pumpkin Bread

  1. Pingback: The Arkansas Foodies 2011 Year-in-Review | Arkansas Foodies

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