With a can of pumpkin puree hanging around since Thanksgiving, I was determined to use it this weekend on a delicious pumpkin and chocolate chip bread. This wasn’t my first stab at the loaf, but I wanted to try a new recipe, so I looked to my fave new chef/blogger, Candice Kumai, whom I interviewed recently. She has a knack of making everything sound uber droolworthy, so when I saw the headline “Pumpkin+Chocolate=DROOLFEST GOOD” I knew I had found a winning recipe.
There were a couple typos in the recipe, and I also made some changes (i.e. added salt, subbed some unsweetened applesauce for butter), so here’s my revised version:
Pumpkin Chocolate Chip Bread
1¾ cup (1 15 oz. can) pureed pumpkin
1/6 cup butter, softened
1/6 cup unsweetened apple sauce
1 cup brown sugar
3 cups all-purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 cup chocolate chips
1 tsp salt
1. Whisk the soft butter with the sugar and add in eggs, one at a time.
2. Gently sift in the dry ingredients, to marry the wet, (how sweet) flour, baking powder, cinnamon, ginger, nutmeg.
3. Using a rubber spatula fold in the dry ingredients, incorporate all the wet and dry ingredients, gently fold in the chocolate chips to make a dough, but do not over mix!! (over mixing will make this son-of-a-bitch tough!)
4. Lightly grease a 9” loaf pan with non-stick baking spray and lightly four.
5. Pre heat oven to 350 degrees and bake on the middle rack for about 45 minutes or until the top is golden brown and the loaf is a bit firm to the touch. Remove from heat, allow the loaf to cool before handling.