Writer. Cook. Chocolatier. Celebrationist.
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Pumpkin has its moment in Autumn.  The height of its popularity is around Halloween-time when it finds its way into lattes, sweets and goodies (now overflowing from the candy aisle: Pumpkin Spice– kisses, M&M’s, marshmallows, covered pretzels, candy corn).  As well as into the baked-treat banquets of Pumpkin Spice donuts, brownies, cookies, cheesecake. Pumpkin is a seasonal star because it plays nicely with other ingredients, is naturally sweet, and is brightly hued and warmly flavored .  With a sprinkling of  cinnamon, nutmeg, allspice i.e. pumpkin pie spice, it is a classic American flavor.

A major reason for making this  Chocolate Chip Pumpkin Loaf, is for the fresh-baked smell.  It starts in the kitchen and then sidles its way around the entire house, settling everyone  into a warm, spicy, aromatic lull, that you’ll want to burrow into and live  forever.   If you need another  reason to make it, do it for the dark chocolate chunks that add a deeply rich edge to this  cozily-spiced baked good whose texture and flavor falls somewhere in between a pound cake and a  nut bread.   One more for the skeptics? This recipe can be doubled and is easy enough for kindergartners to make (really).   What else? …Add half a cup of chopped walnuts for a bit of crunch and even more warm flavor.  Enjoy with a cup of Pumpkin Spice Latter and you’re in pumpkin patch heaven.

  •  2 cups all-purpose flour
    • ¾ teaspoons baking soda
    • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
    • 2 eggs
    • 1/3 cup water
    • 1 ½ cup sugar
    • 1 cup canned pumpkin
    • ½ cup safflower or canola oil or coconut oil
    • 1 teaspoon vanilla extract
  • • 1 cup bittersweet choc chips or chunks
  • 1/2 cup chopped walnuts, optional

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1. Preheat oven to 350F. Coat a 9 x 5” loaf pan with baking spray. In a large bowl whisk together flour, baking soda, pumpkin pie spice, and salt until well-blended.
2. In a medium bowl, whisk together eggs and water, add sugar and mix well. Add the canned pumpkin, vegetable oil, and vanilla, blend together.
3. Add the pumpkin mixture to the flour mixture bowl and stir until blended and smooth. Fold in chocolate chips. With a spatula scrape the batter into loaf pan. Bake for 50-60 minutes, until the loaf is firm to the touch and when a toothpick inserted into the center comes out clean.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack