My friend, Jeanne, has begged for pumpkin bread lessons since I started my blog. She wasn’t having any success no matter which recipe she used. So a few of us met at her house to bake a couple options.
A few tips with quick breads are: not to over-mix once the baking soda/powder are added to the wet ingredients, to make sure the oven temperature is accurate, and to bake until a toothpick inserted in the middle of the bread comes out clean even if it takes much longer than the recipe states. We also discovered that Jeanne did not own any dry measuring cups, so those are now on her shopping list…she’s ready to bake up a storm!
Her pup, Louis Vuitton, was our canine companion instead of Lambeau as we baked my standard recipe for pumpkin bread and a Martha Stewart recipe with added chocolate chips. The new recipe was a hit here and with my taste testers. Thanks, Jeanne!!!
Please check here for more excellent pumpkin recipes which are part of This Week’s Cravings Blog Hop.
Pumpkin Bread with Chocolate Chips…adapted from Martha Stewart
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
2 cups canned pumpkin
1 cup sugar
1 cup packed dark brown sugar
1/4 cup vegetable oil
1 2/3 cups buttermilk
2-3 cups semi-sweet chocolate chips (we used 3!)
Preheat oven to 350º. Grease pans and line bottom with parchment. Grease top of parchment.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
In mixer with paddle attachment, combine pumpkin and sugars (you can also do this with a hand mixer). Add eggs and oil, scraping down the sides of the bowl as needed. With the mixer on low alternate adding the flour and buttermilk, putting half of each in at a time. Mix till just combined. Stir in chocolate chips by hand.
Divide batter into loaf pans. Bake for about an hour or till toothpick inserted in middle comes out clean. Cool 10 minutes then remove from pans and cool completely. Will make two large loaves or 4-5 smaller loaves. Start checking smaller loaves at 40-45 minutes.