Wednesday, October 28, 2015

Pumpkin Chocolate Chip Loaf Cake

Pumpkin Chocolate Chip Bread
A few months ago, I received a frantic text from Z's mom..."I'm in Brooklyn...where should I go to eat?" While Brooklyn is a neighborhood I haven't explored as much as I would like, I did have a few places to send her to.

A bakery at the top of my list to visit is Baked, a classic American-style bakery. They are famous for their brownie, and I've featured their Pumpkin Whoopie Pies here on the blog.

Z's mom came back with a positive report--everything was delicious, and they have her a dozen cupcakes for free! While she couldn't bring me back cupcakes, she did send me one of their cookbooks, called "Baked Essentials".

Flipping through the cookbook, I was immediately drawn to the Pumpkin Chocolate Chip Loaf recipe. The orange and black combination is only fitting given upcoming Halloween celebrations!

Pumpkin and loaf cakes are a perfect match made in heaven; homey loaf cakes and pumpkin treats both conjure up images of crisp fall days and hot cups of tea.

I recommend making two batches, one for work on Friday and one for your friend's Halloween party. I promise it won't disappoint!

Pumpkin Chocolate Chip Bread

From Baked Essentials

1 3/8 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cup pumpkin (one 15-ounce can)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Butter a 9x5 inch baking pan, dust with flour, and knock out the excess. 

In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In another large bowl, whisk together the pumpkin and oil until well combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 1/3 cup room temperature water and whisk again. With a rubber spatula, fold in the chocolate chips.

Fold dry ingredients into the wet ingredients. Do not overmix.

Pour batter into prepared pan. Use spatula to smooth out the top. 

Pumpkin Chocolate Chip Bread
Bake in the center of the oven until a toothpick inserted into the center comes out clean, approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Rotate the pan halfway through baking. 

Transfer the pan to a wire rack and let cool for 15 minutes. Invert loaf onto a wired rack and cool completely before serving. 

No comments:

Post a Comment


design + development by kelly christine studio