PUMPKIN CHOCOLATE CHIP BREAD

I started to make this recipe for Pumpkin Chocolate Chip Bread last week, but at the last minute changed my mind and made the Pumpkin Oatmeal Chocolate Chip Cookies instead. (They were to die-for, btw. You must check them out if you missed that post.)

Well, when I needed something quick to make to share with the volunteers at Hillcrest Thrift Shop, I decided the Pumpkin Chocolate Chip Bread would be a good choice. And it was! I sliced the loaf a bunch of times (I didn't think to count them.) and then I cut down through the middle. That way, if someone wanted a smaller piece, it was there and if they wanted a bigger piece, they could just take two pieces. Well, by the time my shift was over, there were only 3 pieces left. I asked Volunteer Daniel (who always raves about my desserts and cooking) if he wanted another piece. I left the other two on a napkin and told some volunteers from upstairs waiting for a meeting, to just let anyone else who came to the meeting know to please eat them. (One of the ladies asked if she could have one and so there was only one piece when I left.)

I generally followed the recipe (if you follow my blog, you know I do what I can to make recipes more healthy, i.e. less sugar and fat), but I did remove 6 teaspoonfuls of sugar from the cup of sugar and then I decorated the top of the batter before baking it. The recipe is called Pumpkin Chocolate Chip Bread but it only calls for 1/4 cup chocolate chips. I decided to use almost another 1/4 cup of chips and decorate the top and also added a few more nuts on top. It did make a pretty loaf. 

Volunteer Vali asked me about the chocolate chips. (I guess she isn't a chocoholic like I am.) Anyway, she thought it was strange having the chips in the bread. I told her if she wanted to omit them and use raisins instead, she could. Then she said how about butterscotch chips. Sure, why not, I told her. I think dried cranberries would also be good.

I almost forgot to give credit to Tasteful Treasures from the Horse and Buggy Country of Conewango Valley, New York for the original recipe. I have found so many good recipes from this Amish cookbook. It was marked as a Bakestand Favorite. I can understand why. I think all of the additional spices is what makes this bread so extraordinarily delicious!

PUMPKIN CHOCOLATE CHIP BREAD

1/2        cup butter, softened
1           cup sugar (I did remove 6 teaspoons of sugar)
2           eggs
1-1/4     cups canned pumpkin
2           cups flour
1           teaspoon baking soda
1           teaspoon ground cinnamon
1/2        teaspoon ground nutmeg
1/2        teaspoon pumpkin pie spice
1/4        teaspoon ground cloves
1/4        teaspoon ground ginger
1/4        cup chocolate chips (+ extra ones for top, if you like) (I used 60% cacao chips)
1/4        cup chopped walnuts (+ extra for the top, if you like)


GLAZE:

1         tablespoon heavy cream (I used skim milk)
1/2      cup powdered sugar (I sifted it)

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 - inch loaf pan.

In a large mixing bowl, cream butter.

Gradually add sugar, eggs, and pumpkin. (I didn't read the word "gradually" and added them all at once.)

Combine dry ingredients in another bowl.

Stir into creamed mixture

and blend well.

Stir in chocolate chips and nuts.

Pour into loaf pan.

Optional: Place additional chips on top and coarsely chop a few more walnuts and sprinkle on top.

Bake for 45 - 50 minutes or until loaf tests done. (I baked mine at least 55 minutes.)

Cool in pan on wire rack for at least 10 minutes before removing to finish cooling on rack.





I made mine the night before. After it cooled on the rack, I placed it on a plastic cake holder with a tight lid. Then the next morning I made the glaze and then drizzled it on the top.

Glaze:

Sift the powdered sugar and add the milk and stir til smooth.

Drizzle over cooled bread. (If bread is completely cooled, the glaze will stay pretty and white. If bread is still warm, the glaze will soak into the bread.)


Slice with a sharp knife to serve.