Our first recipe out of New Frontiers is a pumpkin loaf, to usher in the Fall for those of us in the Northern Hemisphere! Posting date is September 24.
Pumpkin Chocolate Chip Loaf
Author: Matt Lewis & Renato Poliafito
Yield: 2 (9x5x3") loaves
Ingredients
- 3 1⁄4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger (optional)
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 3⁄4 cups (one 15-ounce can) pumpkin puree
- 1 cup vegetable oil
- 3 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups (12 ounces) semisweet chocolate chips
Instructions
- Preheat the oven to 350°. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
- In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2\3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
- Fold the dry ingredients into the wet. Do not overmix.
- Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
- Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
- Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
Notes
How to store: The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.