Pumpkin Chocolate Chip Loaf

One of my favorite things is cake disguised as bread. I'm not sure the details of the classification system, but if I can get away with eating cake for breakfast (lunch, dinner, dessert, snack) then I am all for calling it "bread."

I really love quick breads (aka quick cakes) because they fall in this category of cake/bread perfection, and because you don't even have to use a mixer to throw it together.

Here's my favorite fall quick bread recipe, coming from my all-time favorite baking cookbook by Baked NYC. If you don't already have it, put it on that Christmas list pronto! Perfect for a potluck or Thanksgiving celebration or just because--it's so easy you don't really have an excuse not to make it.

The recipe makes two 9-inch loaves, but is easily halved if you just need one.
Pumpkin Chocolate Chip Loaf
from Baked: New Frontiers in Baking

3 1/4 cups flour, sifted (or not sifted if you're me)
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg (or ground nutmeg if you're me)
1/2 tsp ground allspice (cloves would probably be nice too!)
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
1 3/4 cups pumpkin puree (aka one 15-oz can)
1 cup vegetable oil
3 cups sugar (I used all white)
4 eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 1/2 cups chocolate chips

Preheat oven to 350 and grease & flour your 9-inch loaf pans (I use butter).

In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt.

In a larger bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Add the eggs, one at a time whisking well after each addition, and the vanilla. Add the water and whisk until combined (I wish I could tell you why you add rando water. It's going to seem watery and weird. but I promise it makes it moist and delicious. #science). Using a spatula, stir in the chocolate chips (yes, they'll mostly float to the bottom but don't worry).

Gently fold in the dry ingredients until just combined--try not to overmix.

Divide the batter between the pans (or pour it all in the one pan if you halved the recipe). Bake at the center of the oven for about 1 hour 25 minutes (depending on your oven. start checking it at 1 hr 15 min), or until a toothpick inserted in the center comes out clean. I was really worried that my edges were burning while the inside was finishing cooking, but it turned out perfectly, so be at ease and let it cook all the way through.

Let cool for 15 minutes in the pan, then invert onto a wire rack and cool completely. Or until your small group gets there and you can't wait any longer before diving into it.

Make this today! Your coworkers (book club, family, small group) will love you for it!


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