It’s the most wonderful time of the year!
It’s PUMPKIN BREAD TIME!
And I am ready for it. ? I don’t know why, but I feel like October 1st gives me permission to bake all the pumpkin baked goods. September is practically still summer and November is taken over by Thanksgiving…so, October! It’s pumpkin month, my friends!
I’m excited to share with you today the recipe for my absolute favorite pumpkin bread. I used to bake this all the time when I worked as a pastry chef right after culinary school. The members of the club I worked at gobbled this up and so will you. We didn’t make ours with chocolate chips in it, but it just seems fitting because chocolate is always a good idea. I also lowered the sugar a bit and it’s still just as good!
I know everyone and their mother seems to have “the perfect pumpkin bread recipe”, but I can assure you that this one really does stand out in the crowd. This recipe makes two loaves and you’ll want two! Just pop one in the freezer (it freezes GREAT). One loaf of this pumpkin bread was devoured by my family in less than twelve hours. I think that’s a new record or something.
The thing to do right now is to step away from the computer and get in your kitchen. You need this in your life. You deserve this. It’s go-time!
Chocolate Chip Pumpkin Bread
Course: Breakfast
Servings: 2 loaves
Ingredients
- 2 cups spelt flour
- 2 cups all purpose flour
- 2 1/4 cup sugar
- 4 whole eggs
- 1 cup canola oil or melted coconut oil
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 tsp cinnamon
- 1 tsp freshly grated nutmeg
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1 can pumpkin puree
- 2/3 cup water
- 1 cup (heaping) chocolate chips
Instructions
-
Preheat oven to 350 degrees and grease two loaf pans.
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Combine ALL ingredients in the bowl of a stand mixer and mix until smooth.
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Pour into loaf pans. Bake for 65-75 minutes, until golden and a toothpick inserted into the middle comes out clean. Let cool for 10 minutes before slicing.
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