Our Pumpkin Chocolate Chip Loaf Recipe Came to our Bakery via
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add
Fold the dry ingredients into the wet. Do not overmix.
Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.
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