Pumpkin Dark Chocolate Chip Bread
Hey everyone! As promised, this month is going to be surrounded around our fall favorite – pumpkin! I thought about the cliche ‘pumpkin spice’ foods, but frankly, I am not that basic. LOL . So I tried to get recipes that were a little off the beaten path and something that maybe a lot of us had never had before, myself included! You’ll have to let me know what you think if you make any of these. If you love pumpkin as much as I do, I think you will love them!
Lets start with a really EASY recipe – pumpkin dark chocolate chip bread. If you have not noticed, I prefer cooking with dark chocolate verses milk chocolate. That is international and for a couple of reasons. 1)) its healthier for you. Dark chocolate has less fat so its better to eat in large quantities, which you know I do all the time! 2) It provides a little bit better balance to the sweetness of a lot of my baked goods. If you want this recipe to be a little sweeter, throw in milk chocolate!
Lets get cooking, shall we?
This recipe is going to seem like there are a LOT of ingredients, its mostly spices that you will likely have if you have ever baked before. Breathe – you got this! 🙂
- 1 1/2 cups all-purpose flour (scoop and level to to measure)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup dark chocolate chips
- 3/4 cup (granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable or canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup apple juice
- 1 1/2 tsp vanilla extract
- Preheat your oven to 350 degrees with the rack in the middle of the oven. Line your bread pan with parchment paper (you can clip it down with monster clips) and set it aside.
- In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil.
- Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined. Pour the mixture into well in flour mixture and fold and stir with a rubber spatula or your paddle attachment on your stand mixer just until combined. Mix in chocolate chips and mix until just combined. Pour into prepared loaf pan.
- Bake in preheated oven until toothpick inserted into center comes out clean. About 55 - 60 minutes.
- Cool in pan for about 5 minutes then pull entire load with parchment paper our of the pan and set it on the wire rack to cool for about 15-20 minutes. Store in air tight container.
- *Best served with a light coating of butter.