Baking from “Baked:” Pumpkin Chocolate-Chip Loaf

I’m continuing to bake my way around Matt Lewis and Renato Poliafito’s Baked: New Frontiers in Baking with their Pumpkin Chocolate Chip Loaf. As you can see, I had some trouble with the loaves releasing from the pan, though I’d greased and floured the pans as instructed.

craggy pumpking loaf

Tops and bottoms were easy to reunite, though, and the end result was both pretty to look at and almost scarily addictive. I found it impossible to have just one slice of this bread.

Pumpkin Chocolate Chip Loaf

Pumpkin Chocolate Chip Loaf, from Baked: New Frontiers in Baking

Makes 2 9×5x3-inch loaves, or 1 9 inch and 4 mini loaves

3 1/4 cups all-purpose flour (I used 1 cup whole-wheat pastry flour and 2 1/4 c. AP flour)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups pumpkin puree (a 15-ounce can)
1 cup vegetable oil
3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup (12 ounces) semi- or bittersweet chocolate chips (I’d reduce this to 1 cup)

Preheat the oven to 350 degrees. Butter and flour 2 9×5x3-inch loaf pan.

In a large bowl, whisk together the flour, spices, baking soda and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined. Add sugar and whisk again.
Whisk in the eggs one at a time then the vanilla Fold the chocolate chips into the wet ingredients with rubber spatula.

Fold the dry ingredients into the wet, being careful not to overmix the batter. Spread the batter into the prepared pans, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top.

Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes, rotating pans halfway through. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature.

One Response to “Baking from “Baked:” Pumpkin Chocolate-Chip Loaf”

  1. Steph Says:

    This looks delicious and like a nice (and welcome) alternative to banana bread. I think we still have a can of pumpkin kicking around (despite the shortage this year) so the next time I get a hankering for baked goods, I’ll give this a try!