My best tasting recipes always seem to happen when nothing is going right and I've managed to screw up what I was hoping to be the best treat of the week. Go figure right? I've been on a serious winning streak since Sunday's mishap which you can laugh at here.
I had the batter for this amazing bread in a pan set with wax paper. Yes wax paper. Feel free to shake your heads. Though in my defense, there was nothing on the box that said it wasn't bakeable. Yet somehow my oven was smoking and smelled like burning paper...
I snatched it out of the oven, and with some extra help thanks to Dan, we removed the lining so it could keep baking. The bread somehow managed to create this swirling effect with the melted chocolate chips (now totally mixed into the bread) as we dumped it oh-so-not-gracefully back into the pan, so it has some seriously awesome texture.
This will definitely turn you into a morning person if you weren't already. Trust me on this one.
Happy first day of Fall everyone!
Chocolate Chip Pumpkin Bread
Serves 6-8 people
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 cup pumpkin puree
3/4 cup vegetable oil
1/4 cup water
1 cup chocolate chips (or nots, or raisins; really your call!)
Preheat oven to 350 degrees
Spray bread pan with cooking spray or grease with butter or vegetable oil, set aside
1. Sift together all dry ingredients in a large bowl. In stand mixer, or a separate bowl from the dry ingredients, cream the eggs and both sugars together, then add the pumpkin puree and vegetable oil on a medium to high speed using the whisk attachment.
2. Add in the water once everything has become smooth, then sift in the dry ingredients slowly until everything is combined. The batter will be thick, but fall off your spatula in folds.
3. Fold in the chocolate chips or your choice add-in, then pour the batter into the bread pan and transfer it to the oven to bake for 50-60 minutes, or until you can remove a tooth pick cleanly.