I have never considered myself a baker. Since I always preferred the savory dishes over sweet ones, I never cared to develop baking skills. I didn’t have a sweet tooth until recently so I could care less if we had dessert around the house or not. Yes, I know, I was weird lol.
You probably started noticing a new trend around here since I’m doing A LOT of baking these days! I think my fear of the oven and baking fluffy things is starting to disappear. With each new recipe I make my confidence goes up as I taste the yummy results (and get the husband’s approval of course). Why did I take so long to work on this? Oh well, it’s better late than never…. I’ll be making up for lost time now so you better be prepared for what’s coming your way
I also never made anything with pumpkin until two years ago when I made these pumpkin whoopie pies. I think those whoopie pies are the ones to blame for my new addiction to baking and specially anything related to pumpkin. I have an arsenal of recipes I want to make with pumpkin but I don’t want to bore you all since I want to give you some variety. However, I do have a recipe for pumpkin protein pancakes I must share with you soon ;).
It’s fall after all and you can’t have too many pumpkin dishes right?
Luckily I have managed for my weight to stay put and not go up!! The key for this is portion control; bake, eat a little bit of it, and share the rest. You got to keep that waistline in check! 😉
This recipe is from the wonderful book Baked. I can tell already that I’m going to make everything from that book!
|Pumpkin Chocolate Chip Loaf||
- 3/14 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg (I used powder nutmeg)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger (optional - I added it)
- 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
- 2/3 cup of room temperature water
- 1 1/2 cups (12 ounces) semisweet chocolate chips
- Preheat oven to 350 degrees F. Butter two 9 x 5 x 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 the 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.
- The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.