Sunday, November 18, 2012

Chocolate Chip Pumpkin Bread

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There are certain dishes that most people consider "classics" that I just cannot bring myself to enjoy. For example...fish. Seafood, actually. People ask me how a) I can eat meat and not be grossed out by that, and b) how I could have grown up by the ocean and hate seafood. It's simple. If you regularly saw cows' guts everywhere (like I saw fish guts regularly) you'd probably be turned off by hamburger.

Moving on.


Cranberry sauce. Thanksgiving classic (supposedly). Gross. Also? Raisins. Why would you ever put dry, chewy fruit in a cookie when chocolate is an option? Raisin cookies are proof that mankind makes awful decisions.

Lastly...pumpkin. I don't do pumpkin pie-I'm not even serving it at Thanksgiving this year. Pumpkin muffins. Eww. Tim and I went to the Westin for our anniversary and they were serving chocolate chip cookies with...you guessed it...pumpkin. I spit it out in the elevator. Just keeping it classy, per the usual.


Well, the fall bug hit me pretty hard last week, and I was actually craving a classic fall recipe. I was also craving chocolate chips. Now, as a self-professed cook and not so much a baker, I have to say that this turned out beautifully. It was effortless. And it made me look like a much better baker than I actually am.


Thanksgiving is just around the corner, and if you want to impress your co-workers and/or your mother-in-law, this is the treat you should make. Honestly. As a non-pumpkin eater, I had 2 rather large slices.

Ingredients:
  • 1 cup butter, softened
  • 2 cup granulated sugar
  • 1 egg
  • 2 cups canned pumpkin (not pumpkin pie mix)
  • 1 cups Gold Medal® all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup miniature semisweet chocolate chips
  • Chopped walnuts (optional)

Directions:
  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with cooking spray or butter.
  • In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. 
  • Slowly stir in the flour, baking soda, cinnamon and pumpkin pie spice. Stir in the chocolate chips and spread in pan.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.



I can't stress enough how easy this is. If, for some reason, your oven misbehaves and cooks the outside too fast, turn the temperature down to about 250 degrees until the middle is cooked. I didn't have to do that, though. My oven knows not to cross me.

Love and pumpkin,

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2 comments:

  1. Might have to try this! I am not a pumpkin lover either but this looks good!

    ReplyDelete
  2. I usually add walnuts and raisins to my pumpkin breads. Do you think adding them to your recipe will affect the final product? Thanks.

    ReplyDelete

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