Pumpkin Chocolate Chip Bread - FineCooking.com
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Pumpkin Chocolate Chip Bread

By kjwillis08, member

Posted: November 9th, 2013

This recipe was made with the Quick Breads Recipe Maker

Created Using: Quick Bread

For the Bread
1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
2/3 cup chocolate chips
1/2 cup whole milk
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup canned pumpkin puree
2 Tbs. finely grated fresh ginger
4 oz. (1/2) cup unsalted butter, melted and cooled
For the Glaze
4 oz. confectioners' sugar
4 tsp. water, milk, or cream, more if needed

Make the Bread

Make the Bread

Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. Whisk until well blended.

Stir in the chocolate chips.

In a medium bowl, combine the milk, eggs, and vanilla. Add the pumpkin puree and fresh ginger. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the Bread

Glaze the Bread

In a small bowl, stir the confectioners' sugar and the water, milk or cream until smooth, adding more liquid 1 tsp. at a time until the glaze is just pourable. Drizzle the glaze over the bread. Store, covered, at room temperature for up to 2 days.


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