Tuesday, November 4, 2008

Pumpkin Chocolate Chip Bread

Adapted from The Joy of Cooking
Makes two 9x5 loaves

Preheat the oven to 350.
Grease your loaf pans.

Whisk together:
1 cup whole wheat flour
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons salt
3 teaspoons pumpkin pie spice

In a small bowl, combine:
2/3 cup soy milk (or regular milk, if you prefer)
1 teaspoon vanilla

Beat in a large bowl for two minutes or so:
2/3 cup applesauce (or 6 tablespoons butter, softened)
2 cups sugar
2/3 cup packed brown sugar

Beat in one at a time:
4 large eggs

Add and beat on low speed until just blended:
1 150z can canned pumpkin 

Fold in:
1 1/2 cups mini chocolate chips

Pour batter into the pans and bake until toothpick comes out clean--about 1 hour. Let it cool in the pan for ten minutes before flipping it out onto a rack to finish cooling.

You can use 2 cups roasted, pureed pumpkin (or sweet potatoes) in place of the canned pumpkin, but I haven't tried that yet. And I find that this is best stored in the fridge after the first day. 

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