A Recipe for Pumpkin Chocolate Chip Bread
Here’s a Pumpkin Chocolate Chips Bread recipe from The King Arthur Flour Baker’s Companion that I tweaked to make it more healthy. A slice of this with a cup of Tension Tamer herbal tea and you’ll be set to start your day off right.
And it was needed this weekend. On Friday evening my son entered the Calf Riding competition at our local fair. He didn’t stay on long but while on on the ground the steer stepped on his leg and split it open. Of course, we didn’t know. All we could see was that his pants were torn a little and he was bleeding a little. But we never dreamed it would be so awful.
It wasn’t until we got home that night at 10p.m. that we realized that he had not been exaggerating his discomfort but had been one tough cowboy. It was an ugly wound. My husband took him immediately to the emergency room where he ended up getting 16 stitches.
So he’s taking it easy the past few days and letting it heal since it is still very tender.
It’s pumpkin season and this quick bread is a great reason to use any fresh pumpkin you might have. And if you don’t well that’s okay, too, just use canned pumpkin.
My apologies. I don’t quite know how to remove the picture of Justus off the recipe page. So sorry about that.
- 1 cup vegetable oil
- 1 1/3 cup honey
- 4 large eggs
- 2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
- 2/3 cup water
- 3 1/3 cups freshly ground pastry wheat flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1 1/2 cups chocolate chips
- Preheat the oven to 350°F.
- In a large bowl, combine the oil and honey. Beat in the eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the nuts and chips.
- Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread for 1 hour, or until a cake tester inserted in the center of one loaf comes out clean. Remove the bread from the oven and cool it on a rack.
7 Comments
Lily
Poor Justus! Hope he’s feeling better soon. The pumpkin bread looks delicious!
Courtney Horst
Wow. That looks like an OLD calf! Lol No fun. Nothing like comfort food after a crisis… =[
Courtney Horst
I meant re: OLD calf being that the animal looked much more mature than what I pictured 1st when you said calf riding. Would hate to tangle with it myself! Lol Ouch.
Holly Derksen
Elisabeth, don’t worry about the pictures of Justin on the recipe page. When you print the page, they don’t print. Thanks so much for this recipe! I have a wheelbarrow full of pumpkins ripening, so won’t mind trying a few new pumpkin recipes in the near future. Trust Justin is starting to feel better.
Elisabeth
Thanks for letting me know about Justus’s picture. The original recipe calls for sugar and white flour, of course. If you use those ingredients you would use the same amount of flour as called for in the recipe but you would change the sugar to 2 2/3 cups.
Anna
That looks soooooo good…
Feel better soon, Justus!
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