One of my top favorite treats is most definitely pumpkin chocolate chip bread. It is just so, so delicious. A few weeks ago I got a craving and decided to make a few loaves, however I was out of the yogurt I needed to make my favorite chocolate chip pumpkin bread recipe. Then I remembered this recipe for Chocolate & Butterscotch Pumpkin Loaf I found on Jessica's blog and decided to give it a try. The recipe originally comes from the Baked - New Frontiers in Baking cookbook. I've been seeing recipes from the book popping up in many other food blogs, so I was eager to see what all the fuss was about.
I modified the recipe a little since I didn't have any butterscotch chips in the house. Instead, I just replaced them with more chocolate chips. The recipe calls for dark chocolate chips, but I only had semi-sweet, plus I'm not really a dark chocolate fan. I was a bit skeptical of the addition of water, since I've never baked a quick bread that required water. I was tempted to leave it out, but am glad I didn't because the bread baked up perfectly the way it was. And how was it? Pretty darn delicious! This recipe is thisclose to being as good as my favorite, although it's a lot more heavy on calories and fat than my other. But it was GOOD. My brother-in-law happened to stop by after I finished baking the loaves, so I sent one home with him to enjoy with his girlfriend Bec. He texted me around dinner time to let me know that he'd already finished 1/3 loaf himself. As for the other loaf, I happily polished that one off myself in less than 3 days. I'd like to say that I shared it with Joe, Charlie and Lily, but that would be a lie.
Chocolate & Butterscotch Pumpkin Loaf
Yields: 2 loaves
3-1/4 c all-purpose flour
2 tsp cinnamon
1/2 tsp freshly-grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp Kosher salt
1 (15 oz.) can pumpkin puree
1 c vegetable oil
3 c sugar
4 large eggs
1 tsp pure vanilla extract
2/3 c room-temperature water
1 c dark chocolate chips (I used 1 1/2 cups of semi-sweet chocolate chips)
1/2 c butterscotch chips (I ommitted)
Preheat the oven to 350 degrees F. Butter two 9″x5″x3″ loaf pans, dust them with flour and knock out the excess flour.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt. In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add the water and whisk until combined. With a rubber spatula, stir in the butterscotch and chocolate chips.
Fold the dry ingredients into the wet, but do not overmix. Evenly divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through baking time. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.