Chocolate chip pumpkin bread
Preppy Kitchen · ♥ 5.4K likes · 127.3K views · 7 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 210 g all purpose flour
- 1¼ tsp baking soda
- 1¾ tsp cinnamon
- ½ tsp cloves
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp salt
Combine the flour, baking soda, cinnamon, cloves, ground ginger, nutmeg and salt in a large bowl and whisk together.
- 1 can pumpkin puree
- ½ cup neutral oil
- 100 g granulated sugar
- 147 g light brown sugar
In a second bowl combine the pumpkin puree, neutral oil, granulated sugar and light brown sugar, crumbling the brown sugar in so there are no lumps.
Pumpkin puree and where pumpkin bread comes from
- 2 whole eggs
- 2 tsp vanilla
Whisk in the eggs and the vanilla.
Pour the wet into the dry and fold just until combined; do not overmix or the loaf shrinks and goes dense and gummy as it cools.
Scrape the bowl down for pockets of flour, then transfer the batter into a sprayed nine by five inch loaf pan lined with a parchment cradle and smooth it out. Optional: sprinkle a handful of chocolate chips on top.
Lining the loaf pan with a parchment cradle
Bake at 350 for an hour and twenty minutes, tenting with foil after an hour, until a skewer comes out of the centre clean.