Pumpkin Chocolate Chip Loaf

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I for one know there is still a lot of pumpkin out there! If you want to cook up your own, puree it and use to make this tasty treat, then click here, otherwise feel free to used tinned pure pumpkin. I used regular chocolate chips, but if you are industrious, you can chop up either semi-sweet or bittersweet chocolate into small chunks instead.

DSC_3436 nx2Makes One 9 x 5 x 2 1/2” Loaf

1 ¾ cup unbleached flour
1 ½ tsp. pumpkin pie spice (to make your own see below)
1 tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
½ cup unsalted butter, room temperature
1 ¼ cups sugar
3 large eggs
1 cup pumpkin puree
1 tsp. pure vanilla extract
1/3 cup whole milk
¾ cup miniature semi-sweet chocolate chips or 1 cup regular chocolate chips
¾ cup chopped walnuts
**(Optional) chocolate drizzle made by melting chocolate with a bit of cooking oil until just thin enough to drizzle

Preheat oven to 350 F.

Spray loaf pan with non-stick cooking spray or butter & flour a metal loaf pan. Sift first 5 ingredients into a medium bowl. Using electric mixer, beat butter in a large bowl until smooth. Gradually beat in the sugar, then add the eggs, one at a time, making sure each is well incorporated. Beat in the pumpkin & vanilla. Beat dry ingredients into pumpkin mixture alternately with milk, ending with flour. Using a spatula, fold in chocolate chips and nuts. Transfer batter to the prepared pan.

Bake the loaf until a tester inserted into the centre comes out clean, about 55 minutes, checking at about 45 minutes. Cool in the pan on a rack 15 minutes. Turn out onto a cooling rack & cool completely. When completely cold decorate with chocolate drizzle if using.

Cake will keep well in the fridge for 2 days if wrapped well in plastic.

Homemade Pumpkin Pie Spice Mix:

1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg or allspice & 1/8 tsp. ground cloves

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