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

Ingredients:
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

Directions:

1. Preheat oven to 350º F.
2. Butter and flour three 9 x 5-inch loaf pans.
3. In a large bowl, cream the sugar with the butter then add the pumpkin puree, water and eggs. Beat the mixture until smooth.
4. Blend in the flour, cinnamon, nutmeg, baking soda and salt. Do not overmix.
5. Fold in chocolate chips and nuts.
6. Fill the loaf pans 3/4 full. Tap on the bottom to settle.
7. Sprinkle each loaf with 1 teaspoon of crystalline sugar.
8. Bake for 1 hour, or until a cake tester comes out clean.
9. 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.

Chocolate Doctor

Tags: Chocolate Chip Pumpkin Bread, Pumpkin Muffins, Recipe, Thanksgiving

This entry was posted on Friday, November 2nd, 2012 at 11:22 am and is filed under Chocolate, Desserts, Food, Holidays. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.