I know, I know, everything is pumpkin this time of year. But fall really is my favorite season and pumpkin plays a big role in that. Unfortunately we don’t have much of a New England style fall here in the southern US, and I greatly miss the gorgeous foliage and crisp fall air, but I can infuse some autumn atmosphere into my life with pumpkin goodness. And this Perfect Pumpkin Chocolate Chip Bread sure does bring goodness!
This is my first chance to join in with the “What’s Baking” group and the theme for the month was pumpkin. Can you tell I was disappointed? Ha. I was super excited because I absolutely love baking with pumpkin. I buy cans and cans of pumpkin puree each fall and try to test out a few new recipes each year. My first for this year was this pumpkin bread. I’ve made different pumpkin breads before but this one just takes the cake. This recipe is adapted from the Cook’s Illustrated Baking Book so I was pretty sure it was going to be a winner and it did not disappoint. The streusel topping to the bread lends a surprising and delightful texture and crunch. The cream cheese and buttermilk make this cake moist and counteract the sometimes metallic taste you can get from pumpkin baked goods after using canned pumpkin puree. Perfection!
This recipe made two glorious loaves of pumpkin bread. I brought one to work and it was devoured rather quickly. Comments included “other worldly” and “two enthusiastic thumbs up.” Yes folks, I’m not making these reviews up. So you have got to try this recipe this pumpkin season. And I sure do hope to share some more pumpkin treats with you…if my colleagues don’t eat them all before I get photos!
Perfect Pumpkin Chocolate Chip Bread (adapted from Cook’s Illustrated Baking Book)
Yield: 2 loaves
For the topping:
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
For the bread:
Nonstick cooking spray
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 15 ounce can unsweetened pumpkin puree
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
4 ounces cream cheese (low-fat works fine), cut into 12 pieces
1 cup granulated sugar
1 cup packed light brown sugar
½ cup vegetable oil
4 large eggs
¼ cup buttermilk
1 cup semi-sweet chocolate chips
- Combine all the ingredients for the topping in a small bowl. Work together with your fingers until the consistency is like coarse sand. Set aside.
- Preheat the oven to 350F. Prepare 2 loaf pans (9×5-inch) with nonstick spray.
- Combine flour, baking powder, and baking soda in bowl and set aside.
- In a large saucepan, combine the pumpkin puree, salt, cinnamon, nutmeg, cloves, and allspice and cook over medium heat, stirring frequently, until the mixture has thickened and reduced, about 10 minutes. Remove from heat and stir in the cream cheese, sugars, and oil. Stir slightly to start the cream cheese melting, then let sit for 5 minutes.
- Beat the eggs and buttermilk together in a bowl, then stir into the pumpkin mixture. Fold the dry ingredients into the pumpkin mixture and whisk until all the ingredients are combined and the consistency is homogenous.
- Stir in the chocolate chips.
- Divide the batter between the 2 prepared loaf pans. Sprinkle the topping over each loaf.
- Bake until a knife inserted into the center comes out clean (may have some melted chocolate), about 45-50 minutes. Let cool in the pan for 20 minutes, then remove from the pan and let cool for another hour.
If you love pumpkin like I do, find more pumpkin recipes on the Dinner Pages! Happy fall!