On a quest to nail down a pumpkin bread recipe I love enough to make for years to come, I landed on this one. While most pumpkin bread recipes will call for oil, I opted for butter (because butter should be my middle name). Creaming the butter and sugars creates a fluffy cake-like texture, which stands up to the heartiness of whole wheat flour and cornmeal. I love whole wheat flour because it packs more nutritional punch, but it also lends a great flavor.
This recipe yields plenty of pumpkin bread to share, if you’re so inclined, but it also freezes well so you can have a delicious fall treat ready within minutes.
Chocolate Chip Pumpkin Bread
Yields 2 loaves
- 2-½ cups whole wheat flour
- ½ cup yellow cornmeal
- 2 teaspoons baking soda
- 3-½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups canned pumpkin
- 4 large eggs
- ⅔ cup water
- 1-½ cups chocolate chips
Preheat oven to 350℉. Grease and flour two 8-½ by 4-½ inch loaf pans.
In a medium bowl, whisk together the flour, cornmeal, baking soda, pumpkin pie spice and salt. Set aside. In the bowl of a stand mixer, beat the butter and sugars on medium-high speed until fluffy, about 2-3 minutes. Beat in the pumpkin, eggs, and water, then stir in the dry ingredients just until blended. Stir in the chocolate chips.
Spread the batter evenly among the two prepared pans and bake for about 1 hour, until a toothpick inserted into the center comes out clean. Allow to cool in the pans for about 30 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Refine Baking Notes
This recipe can also be baked in muffin tins, your baking time will need to be adjusted to closer to 30 minutes.
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