It’s the last week in September so you can say that I’m overdue for a pumpkin recipe. It’s been a really crazy month with leaving an old job and buying a business in a completely different industry. I’ll give you a hint. It has to do with food, but not cooking or baking. Many adjustments and new routines to get used to, all for the better. I wanted to bake something really easy for breakfast but something with pumpkin, so I baked two loaves of Chocolate Chip Pumpkin Bread.
I have to confess that I made a loaf of this bread in the middle of August. I couldn’t wait for fall to use pumpkin so I had to break the unwritten pumpkin rule. I like my pumpkin bread just like my banana bread, with nuts and chocolate chips. But instead of adding the chopped walnuts to the batter I sprinkled them on top of the two loaves right before putting them in the oven. Feel free to put them in the batter or omit them.
I started by preparing two loaf pans. I sprayed the inside of both pans with cooking spray, then placed a piece of parchment paper in the bottom. The parchment paper was traced from the bottom of each pan and cut out so it fit perfectly in the bottom. Next I added about a cup of sugar to both pans to create a thin layer of sugar on the inside. This is my pro tip for easy removal of the pumpkin bread from the loaf pans.
Flour can also be used to line the pans, but with something sweet like pumpkin bread I prefer to use sugar. I do confess to lining these pans with flour this one time. I was running really low on sugar and I had to leave some for my wife to have in her coffee. Of course I only realized I was almost out of sugar after running to the store to get eggs.
Enough about my problems, we’ve got pumpkin bread to bake. I whisked together the dry ingredients in a large mixing bowl. Flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and finally salt. Then I set the bowl aside and mixed the wet ingredients.
I started with an entire fifteen ounce can of pumpkin, then added equal parts vegetable oil and applesauce along with four eggs that were already beaten. I added a splash of vanilla and a little water, then mixed it all together.
I slowly added the dry ingredients to the bowl of wet ingredients and mixed it just until it was combined. I added the chocolate chips and divided the batter into the prepared loaf pans. As a final touch I sprinkled some chopped walnuts on top just before placing the pans in the oven for about an hour. I think mine were perfect after sixty minutes, where I could stick a toothpick in the center of each loaf and have it come out clean.
I let the bread cool for twenty minutes before I removed both loaves. I put one loaf on a cooling grate to completely cool down and served the second one right away for breakfast. If you followed my instructions in the beginning about preparing the pans all you will need to do is lightly run a butter knife down the edge of the Chocolate Chip Pumpkin Bread and it should fall out of the pan.
This is my hand held mixer, the Oster 2577 6-Speed 250-Watt Hand Mixer. If you don’t want to spend the money on a stand up mixer, this is the next best thing. In fact I’ve used this for years and was still able to do all my baking with this hand held mixer. I’ve used it to make whipped cream, ice cream, butter cream frosting, royal icing, ganache, cheesecake, mashed potatoes and all sorts of cakes, brownies, and cookies. Just like my blender, the kids use it and it doesn’t get wrecked. It’s pretty reasonably price too.
This mixer comes with beaters, dough hooks, and whisk attachments, and also has a retractable cord.