Pumpkin Chocolate Chip Bread

by Sabrina Jiwani – Washington University

Even though Thanksgiving and Christmas are over (sadly), there’s still something to be said about an amazing holiday bread – something warm and gooey that tickles all your senses and is absolutely delicious. It’s currently snowing in St. Louis, but curling up on the couch under a blanket and eating a few slices of this bread with some Mexican Hot Chocolate makes it all better! This recipe is really great because it’s warm and wintery, and stores are still selling canned pure pumpkin, which is sometimes difficult to find in the summer months. Also, for those of you who don’t like to have that much sugar in your life, I use sucralose such as Splenda or Stevia for baking. It really cuts down the calories and sugar content without sacrificing flavor. I also use dark chocolate chips sometimes too because of its antioxidant quality. Finally, a couple more things you can do to keep it healthy is to use the equivalent of four eggs in egg beaters, it doesn’t change the consistency and still adds the texture you need. This recipe is really easy to make, pop in the oven, and then the loaves are so beautiful you can keep them or give them as gifts!

Pumpkin Chocolate Chip Bread
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture.  Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

You can read more of Sabrina’s recipe’s on her blog Jurisfoodence.

Feature Image Source: provided by Author

Even though Thanksgiving and Christmas are over (sadly), there’s still something to be said about an amazing holiday bread – something warm and gooey that tickles all your senses and is absolutely delicious. It’s currently snowing in St. Louis, but curling up on the couch under a blanket and eating a few slices of this bread with some Mexican Hot Chocolate makes it all better! This recipe is really great because it’s warm and wintery, and stores are still selling canned pure pumpkin, which is sometimes difficult to find in the summer months. Also, for those of you who don’t like to have that much sugar in your life, I use sucralose such as Splenda or Stevia for baking. It really cuts down the calories and sugar content without sacrificing flavor. I also use dark chocolate chips sometimes too because of its antioxidant quality. Finally, a couple more things you can do to keep it healthy is to use the equivalent of four eggs in egg beaters, it doesn’t change the consistency and still adds the texture you need. This recipe is really easy to make, pop in the oven, and then the loaves are so beautiful you can keep them or give them as gifts!Pumpkin Chocolate Chip Bread
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture.  Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

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