Pumpkin Bread with Chocolate Chips

One of the things we love about fall are pumpkins. When I saw this recipe over at FOODILY by Candice Kumai (also known as The Stilleto Chef), I knew I had to make it right away. Usually when making Pumpkin Bread, you can get a very dry, heavy and tough bread as the result. The secret here is don’t over mix!

I read the recipe a couple of times, so I decided that I would mix the butter and sugar with a hand mixer, until they were a uniformly mix. That’s when I switched to a rubber spatula. I added the eggs one at the time and then the pumpkin puree. After that, I just folded the dry ingredients and the chocolate chips. That’s all! It is an incredibly easy recipe to make, and with the addition of the Nutella swirl on top, you get an extra nutty and chocolate flavor  that will make you crave for seconds (or thirds)!

Kitty

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Recipe By: Candice Kumai
Yield: 2 small loaves

Ingredients:
1¾ cup pureed pumpkin, one 15 oz. can
⅓ cup butter, softened
½ cup light brown sugar
½ cup dark brown sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ cup chocolate chips
2 to 4 tablespoons Nutella, depending on how much you want to add!

Directions:

  1. Lightly grease two small 8½” x 4½” x 2″  loaf pans, with non-stick baking spray and lightly four with a dash of cinnamon and preheat oven to 350 degrees.
  2. Sift in the dry ingredients, flour, baking powder, cinnamon, ginger, nutmeg. Set aside.
  3. With the help of a hand mixer, mix the soft butter with the brown sugar. Make sure the butter mix is uniform and soft.
  4. Now, with the help of a rubber spatula, add the eggs one at the time, and finish with the pumpkin puree. Don’t over mix!
  5. Fold in the dry ingredients, incorporate all the wet and dry ingredients, gently fold in the chocolate chips to make a dough, but careful not over mix! (over mixing will make the bread tough).
  6. Transfer the batter to the loaf pans and add a tablespoon (or two) of Nutella on top.
  7. Bake on the middle rack for about 45 minutes or until the top is golden brown and the loaf is a bit firm to the touch. The Nutella will look shiny and still very spreadable, it’s ok!
  8. Remove from heat, allow the loaf to cool before handling.

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

Pumpkin Bread with Chocolate Chips

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