Baked Series: Pumpkin Chocolate Chip Loaf (2 of 7)

Hi Everyone.

This is post 2 of 7 of the Baked Series.

I’ll be doing seven posts this week (8/8 – 8/14) from the book

Baked-New Frontiers in Baking

by Matt Lewis and Renato Poliafito

Baking is my Zen will be having a

COOKBOOK GIVEAWAY

from August 8 through August 14, 2010.

The giveaway will be the ‘not yet released’ cookbook,

Baked Explorations: Classic American Desserts Reinvented

By Matt Lewis and Renato Poliafito

New book video teaser ~

Their book is due for release in October 2010. When it is available, the winner of the giveaway will receive a copy from…yours truly…Me.

In addition, you’ll receive a Baking is my Zen T-Shirt.

You’re probably asking, what are the rules to win this book?

Here are THE RULES for all seven posts (8/8 - 8/14):

• Contest starts on Sunday, 8/8/10 at 12a.m. EST.
• Contest ends on Tuesday, 8/17/10 at 11.59p.m. , EST.
• Winner announced on Wednesday, 8/18/10 by 5pm, EST.
• Find the WORD OF THE DAY within each post. Type it in the comment box as follows: Example: word of the day: bake
• You can post your comment daily in each post or all at once.(due by 8/17)
• All seven posts must have a comment with the ‘word of the day’ indicated.
NOTE: THIS GIVEAWAY IS OPEN FOR U.S. ONLY.


To make it easy, I have the word of the day very visible for you. Remember, you need to type or copy and paste the word of the day (insert word) in the comment box.

This is EXACTLY how it is to appear in the comment box:
word of the day: pumpkin

So, today’s word of the day: pumpkin

Here are a few bloggers who also made the Pumpkin Chocolate Chip Loaf. Check out their great blogs!

Marzipan Mom

Girl Detective

Dessert Girl

Pumpkin Chocolate Chip Loaf
From Baked-New Frontiers in Baking Cookbook by Matt Lewis and Renato Poliafito
Original Recipe shown below
Adapted Recipe Photo Tutorial by Carmen of Baking is my Zen

Our Pumpkin Chocolate Chip Loaf recipe came to our bakery via Matt’s mother, Gail. She was neither a cook nor a baker nor a kitchen hobbyist (she preferred ordering in), but she enjoyed making this quick bread, as it is extremely easy and the results are impressive. The loaf is incomparably moist, and the pumpkin and chocolate chips pair well together for the perfect accompaniment to a hot cup of coffee or tea.

Baked Note: This recipe does not require a mixer. It is simple and quick, and the ingredients can be whisked together by hand. Also, this loaf freezes extremely well, so feel free to double the recipe and make a few extra loaves.

yields: 2 (9-by-5-by-3-inch) loaves

3¼ cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger (optional)
2 teaspoons baking soda
2 teaspoons salt
1¾ cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large egggs
1 teaspoon pure vanilla extract
1½ cups (12 ounces) semi-sweet chocolate chips

DIRECTIONS:
1. Preheat the oven to 350°F.

2. Butter two 9-by-5-by-3 inch loaf pans, dust them with flour, and knock out the excess flour.

3. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

4. In another large bowl, whisk together the pumpkin puree and oil until combined.

5. Add the sugar and whisk again.

6. Whisk the eggs into the mixture, one at a time, followed by the vanilla.

7. Add ⅔ cup room-temperature water and whisk until combined.

8. With a rubber spatula, stir in the chocolate chips.

9. Fold the dry ingredients into the wet. Do not overmix.

10. Divide the batter between the prepared pans.

11. Gently knock the bottom of the pans against the countertop to even out the batter.

12. Use the spatula to smooth the tops.

13. BAKE in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

14. Transfer the pans to a wire rack and cool for 15 minutes.

15. Invert the loaves onto wire racks and cool completely before serving.

16. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.

Pumpkin Chocolate Chip Loaf – PHOTO TUTORIAL

by Carmen of Baking is my Zen

Preheat the oven to 350°F.

Butter two 9-by-5-by-3 inch loaf pans, dust them with flour, and knock out the excess flour.

In a large bowl, whisk together the flour, cinnamon, nutmeg, 1 ½ teaspoon pumpkin spice (my variation in spices), baking soda, and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined.

Add the sugar and wisk again.

Whisk the eggs into the mixture, one at a time, followed by the vanilla.

Add ⅔ cup room-temperature water and whisk until combined.

With a rubber spatula, stir in the chocolate chips.

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 a spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

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.

This recipe is FABULOSO!!!

NOTE: To be eligible for the Cookbook Giveaway, all 7 posts must have comments as indicated in the rules.

1st post: Lemon Lemon Loaf

2nd post: Pumpkin Chocolate Chip Loaf

3rd post: Pumpkin Whoopie Pies

4th post: Black Forest Chocolate Cookies

5th post: Baked Tricolor Cookies

6th post: Sweet and Salty Cake

7th post: The Baked Brownie

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul