Happy (or not happy?) Election Day! Let’s start this day off right by talking about ANYTHING other than politics!
I have recently found a new obsession, and its name is chocolate chip pumpkin bread. I’ve made 4 loaves in the past two weeks. Not all for me, but it wouldn’t be a stretch to say I’d eaten most of it. I’m not a baker by any means, and I’m not one of those girls who necessarily finds stress relief in the kitchen. Quite the opposite, since I somehow always seem to mess up everything I touch in the kitchen.
It’s true! The first loaf of banana nut bread I made the night before Adeline’s party, came out completely uncooked in the middle, and collapsed on itself as soon as it cooled. I have also burned many a crock pot meals, which are supposed to be completely fool proof. I’ve scratched non-stick pans with forks, cut everything with the wrong kind of knife, and put aluminum foil in the microwave more times than I’d like to admit. Any cool appliance we own, is because of Adam, not me! It’s fine, I’ve accepted that life is much easier when you just buy it, or at least mine is. I am destined to be that PTA mom who brings break-and-bake cookies instead of homemade. However, sometimes there’s a rare occasion when I’ve perfected a recipe, and the stars align, and it turns out perfect EVERY SINGLE TIME! And in the bread category, this is that recipe! It’s basically fool proof.
So this bread. It’s de-licious. Even if you’re not fully on board the pumpkin train, it’s not overly pumpkin-y. I’d call it a mild pumpkin bread – so just right! I scoured the internet for pumpkin bread recipes, and after finding approximately 9847264 recipes that looked exactly the same, I combined the most common denominators and that was that!
Easy and Fool Proof Chocolate Chip Pumpkin Bread
To get started, preheat your oven to 350, and line your bread pan with aluminum foil.
Here are the ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1-ish tablespoon ground cinnamon (to taste, I like a lot of cinnamon)
1-ish tablespoon ground nutmeg (to taste)
3 cups granulated sugar OR 1 1/2 cups granulated + 1 1/2 cups brown sugar (I did the latter one time when I was almost out of sugar and it turned out just fine!)
1 can pumpkin, I always use Libby’s
1 cup vegetable oil
2/3 cup water
1 teaspoon vanilla extract
1 1/2 cups chocolate chips, or half a bag
The process is simple. In one bowl, combine most of the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. You can whisk all of this together or just use a fork. Set aside.
In your stand mixer, put it on low and slowly add in your sugar, pumpkin, vegetable oil, water, vanilla, and eggs. Crank up the speed to medium, and mix until smooth. Turn back down to low, and gently add in the other mixture. Turn up the speed, and mix well.
Lastly, turn back down to low, and gently add in the chocolate chips. Mix evenly.
Now, either put your bowl of dough into the fridge and cover until you’re ready to bake, or pour into your aluminum foil lined bread pan until about 3/4 full. Basically a little more than half, because it will expand as it cooks, obviously. You will have enough to make two loaves, so don’t be surprised when you have a ton leftover! (This recipe is basically perfect for me! If I mess up the first one, I automatically get a do over!) Also, you don’t HAVE to line your bread pan. Ours is just really old, and peeling, and I’ve found that after it’s done baking it’s much easier to remove it from the pan and place on a cooling rack when it’s on foil than when it’s stuck down in the pan, even if you spray it.
Bake for 45 minutes. At 45 minutes, place a sheet of aluminum foil over the bread to prevent it from browning too much, and bake for an additional 15 minutes. This should be just right!
Take out of the oven, and place on a cooling rack if possible. I usually just place it on the counter, out of the pan, and let it cool on the aluminum foil though.
And there you go! IT. IS. SO. GOOD.
Let me know if you make it!