Saying that I love pumpkin is probably an understatement – I really love pumpkin :). Pumpkin pancakes with raisinetts from The Friendly Toast in Kendall Sq., Shipyard‘s Pumpkinhead Ale, New England Coffee’s pumpkin spice, pumpkin pie, pumpkin scones…anything pumpkin. Unfortunately those tasty treats are usually only available September – November, and quite frankly that just isn’t enough time for me :). SO, when I saw Pumpkin Chocolate Chip bread from Barbara Bakes in April, I knew it was a sign to go ahead and make some!
This recipe makes two loaves – perfect for sharing. I brought one down to my grandmother (aww, so sweet 😉 ) and saved one for myself.
Pumpkin Chocolate Chip Bread
Original recipe from Barbara Bakes
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened (2 sticks)
- 2 cups granulated sugar
- 3 large eggs
- 1 16 oz can of pure pumpkin (I like Libby’s)
- 1 1/2 cups chocolate chips
1. Preheat oven to 350 degrees F and spray two medium loaf pans with Pam or other non-stick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and
baking powder and set aside.
3. In a separate larger bowl, cream the butter and sugar with a hand mixer until
fluffy, about two minutes. This is MUCH easier if you’ve let the butter soften. Mixing can also be done in a stand mixer.
4. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
5. Add the dry ingredients stirring until just combined. Stir in chocolate chips.
6. Spoon batter into prepared pans; don’t fill more than 2/3 full. Bake side-by-side for about 50 min – one hour or until an inserted toothpick comes out clean.
We’re still dealing with a watermain that broke this weekend here in Boston :(. Latest I’ve heard the main is fixed, however until sufficient testing is done residents should not drink the water.
“Love that dirty water…Boston you’re my home” – too soon? 😉