Pumpkin Chocolate Chip Loaf

'Tis the season for pumpkin!

I'm not going to spend a lot of time convincing you that this bread is one of the most delicious ways to consume pumpkin, but truly, it is :)

I'll just provide the recipe and let you form your own opinion after you bake it :D This recipe comes from Baked: New Frontiers in Baking.

Ingredients:
(This makes 2 9x5x3" loaves, but you can cut the recipe in half if you only want 1)

-3 1/4 c. all-purpose flour
-2 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. allspice
-1/2 tsp. ground ginger (optional)
-2 tsp. baking soda
-2 tsp. salt
-1 3/4 c. (one 15-oun. can) pumpkin puree
-1 c. vegetable oil
-3 c. sugar
-4 large eggs
-1 tsp. vanilla extract
-1 1/2 c. semisweet chocolate chips

1. Preheat oven to 350 degrees F. Butter two 9x5x3" loaf pans, dust them with flour, and knock out the excess flour. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.


2. 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 2/3 cup room-temp. water and whisk until combined. With a rubber spatula, stir in the chocolate chips. Fold the dry ingredients into the wet. Do not overmix.


3. 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.

4. Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 mins. 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.