Pumpkin Chocolate Chip Loaf

This post will be short and sweet because I've already written so many posts about the Baked cookbook! I'm a HUGE pumpkin fan, so it's not that surprising that I would like this one, although I did make pumpkin bread last year, using a nonBaked recipe, and I was really disappointed. This, on the other hand, was delicious! Yum from the first bite!

More From Baked: Flourless Chocolate Cake, Whoopie Pies, Sugar Cookies, Sweet and Salty Cake, Lemon Drop Cake, Coconut Snowball Cupcakes, Chocolate Bourbon Pecan Pie

Recipe after the jump.



Pumpkin Chocolate Chip Loaf
(from Baked: New Frontiers in Baking)

3 1/4 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
15 oz canned pumpkin
1 cup vegetable oil
3 cups sugar
4 large eggs
1 tsp vanilla
12 oz dark chocolate chips

Preheat oven to 350 degrees F and grease two 9x5-inch loaf pans. Whisk flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt together in a bowl. In another bowl, stir together pumpkin and oil. then add sugar and combine. Stir in eggs one at a time and add vanilla. Add 3/4 cup room temperature water and then stir in chocolate chips. Fold the dry mixture into the wet mixture and combine but do not over mix. divide between two loaf pans and bake 1 hour 15 minutes to 1 hour 30 minutes. Cool in the pan for 15 minutes and then remove and cool completely on a wire rack.