Sunday, November 22, 2009
More Pumpkin + Chocolate Recipes
Thanksgiving is right around the corner, and I have a few more recipes that include pumpkin and chocolate. The Pumpkin Chocolate Chip Loaf Cake and the Chocolate Chip Pumpkin Bread Recipe are from CDkitchen. For other Pumpkin + Chocolate recipes, go to my posts on Pumpkin + Chocolate and Pumpkin Chocolate Cheesecake.
Pumpkin Chocolate Chip Loaf Cake Recipe
1 3/4 cup unbleached all purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
Chocolate Chip Pumpkin Bread Recipe
2 1/3 cups white flour
1 cup whole wheat flour
2 1/2 cups sugar
1 1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
2 cups canned pumpkin
2/3 cup water
1 cup mini chocolate chips
Pre-heat the oven to 350 degrees. Lightly grease and flour four 1-pound coffee cans, four mini loaf pans or two 8 by 4-inch loaf pans. In large mixing bowl, stir together white flour, whole wheat flour, sugar, salt, baking soda, cinnamon and nutmeg. Make a well in the center. Add the eggs, oil, pumpkin and water. Beat well. Stir in chocolate chips. Spoon batter into prepared pans. Bake for about 1 hour or until tests done. Allow loaves to cool in the pans for 10 minutes, then turn out onto a cake rack to finish cooling. You may double wrap the loaves when cool and freeze for 2 months.