Chocolate Chip Pumpkin Loaf

Posted by on Wednesday Oct 26th, 2011 | Print

We’ve always loved a good loaf cake. Not only are quickbreads and their variations easy to make, but the ingredients are also easy to remember.

‘Tis the season for pumpkin, so today we’re bringing you a video version of one of our favorite quickbreads: pumpkin chocolate chip. Great for a pumpkin-carving party or any everyday eating this fall.

From  my kitchen, albeit small, to yours,

Cara, THE QUARTER-LIFE COOK

**Recipe**

Chocolate Chip-Pecan Pumpkin Loaf
Makes 1 loaf

Ingredients
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1/2 baking soda
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 can pureed pumpkin
1/2 cup chopped pecans
1 cup chocolate chips

Preheat oven to 350°F. Grease a loaf pan.

In a medium bowl, stir together the flour, cinnamon, salt, baking powder, and soda. In another bowl, beat the eggs with the sugar, vanilla, and vegetable oil until thick. Fold the dry ingredients into the beaten mixture until well blended. Stir in the pumpkin, then add the nuts and the chocolate chips. Pour into the prepared loaf pan or pans and bake 1 hour, until it tests done. Remove from the pan and cool on a rack.

This post is participating in Food Network’s Fall Fest. Check out other bloggers’ lovely pumpkin posts here:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread

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  • http://www.themoonlightchef.com Adelaide Mueller

    Lovely!

  • http://www.themoonlightchef.com Adelaide Mueller

    Lovely!

  • Amanda Howard

    I was thinking about making some mini loaves out of this recipe, do you suggest a different oven temp?  Also, what baking time would you recommend?  Thx!

  • Zahra F Habib

    Hi, when you say “one can” of pumpkin puree, how much do you mean?

    • http://www.biggirlssmallkitchen.com/ BGSK

      Hi Zahra – You’ll want a 14-ounce can. Enjoy!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Hi Zahra – You’ll want a 14-ounce can. Enjoy!

  • Nattoh

    Yummy! I made this into muffins. It was so good. Took about 30 min at 350 degrees F. Thanks for sharing this and all your recipes!

  • Christina

    Made this without pecans but doubled the amount of chocolate chips and it was delicious!! My whole family loved it!!! Great recipe!