Is it just me or does it seem like fall just does not want to come to California this year. I know that (and I send my deepest condolences to all those affected by Sandy) many parts of the States are experiencing their own climate changes (yes I said it!), so I really can’t complain that us Angelinos are “suffering” from day after day of 80 degree bright and sunny days. I just want to be able to put on a sweater, curl up by the TV and eat some delicious fall baked goods. There is something so absolutely wonderful about the taste of pumpkin, the crunch of pecan pie, and the smell of cinnamon emerging from the oven.
One of my favorite things to bake (regardless of the season) is my pumpkin-chocolate chip bread. This weekend I refused to let the heat win and decided to whip up a batch of this glorious bread. It is moist, full of spice and the pumpkin pairs divinely with the chocolate chips. I wanted to use my new chocolate chips (Cacao Berry Mexique) that I had bought at surfas, but they were absolutely disgusting. They were waxy and tasted like dirt, and ended up using Ghiradelli Chips.
This bread also keeps really well and is wonderful toasted with a spoonful of Valencia peanut butter with sea salt. So lets keep hoping that it will finally cool down and I can start making some mulled wine!!
Pumpkin Chocolate-Chip Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup water
1 1/2 cups sugar
1 cup (9 ounces) canned pumpkin puree
1/2 c neutral-flavored vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chips
1.Preheat oven to 350 degrees F. Lightly coat loaf pan with melted butter or cooking spray. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger and salt until thoroughly blended. In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, oil, and vanilla extract and blend well.
2. Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the chocolate chips, stirring until evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan.
3. Bake for 55 to 65 minutes, until the bread is firm to the touch and toothpick inserted comes out clean. Cool completely (difficult as this might seem) before removing from pan and cut into 1/2 inch thick slices. Wrap left overs in plastic and store in refrigerator for 4 days.