Author of Ed Engoron’s Choclatique, Running Press, 2011
In Charles Perrault’s lovely fairytale Cinderella, the fairly godmother turns a pumpkin into a magical, horse-drawn royal coach. This holiday season you too can transform a pumpkin into something wonderful—a scrumptious Chocolate Chip Pumpkin Quick Bread. This recipe has a mild subtle spiced pumpkin flavor with accents of chocolate. It is not overly sweet and is perfect with a turkey dinner or a surprisingly delicious toasted breakfast treat. It uses the whole 14-ounce of canned pumpkin puree (typically contained in a single can) so you don’t have to try to figure out what to do with the rest.
This recipe makes 3 large loaves. Eat one now and freeze the other two for later. You can also turn loaves into muffins; simply by cupping the batter and baking in muffin tins for about 20 to 25 minutes or until a cake tester comes out clean. I’m sure that my Chocolate Chip Pumpkin Quick Bread will become part of your new All-American Thanksgiving tradition.
Prep Time: 30 minutes
Bake Time: 1 hour
Ready In: 1 hour, 30 minutes
Yield: 3 large loaves
1 sticks (1/2-pound) unsalted butter
2 cups granulated sugar
1 cup light brown sugar
1 (14 ounce) can pumpkin puree
2/3 cup water
4 large eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup chopped pecans or walnuts
3 teaspoons crystalline sugar
- Preheat oven to 350º F.
- Butter and flour three 9 x 5-inch loaf pans.
- In a large bowl, cream the sugar with the butter then add the pumpkin puree, water and eggs. Beat the mixture until smooth.
- Blend in the flour, cinnamon, nutmeg, baking soda and salt. Do not overmix.
- Fold in chocolate chips and nuts.
- Fill the loaf pans 3/4 full. Tap on the bottom to settle.
- Sprinkle each loaf with 1 teaspoon of crystalline sugar.
- Bake for 1 hour, or until a cake tester comes out clean.
- Cool on wire racks before removing from pans.
ChefSecret: Crystalline Sugar (sanding sugar or sparkling sugar) adds a sweet crunch and sparkle to everything from cookies and scones to muffins, quick breads, cake, sweet breads and pie crust. It’s a simple touch that elevates the look and taste of your baked quick breads from good to gorgeous.