Every year, I make a slightly different kind of pumpkin bread. This year, I decided to add chocolate chips and toasted pecans. I think the flavor of pumpkin bread becomes more intense and gets even better the longer it sits. However, don't let that deter you from enjoying this warm slathered with cinnamon butter or cream cheese. This recipe makes two loaves, one for you, and one to freeze or share with a friend. I usually make this a day ahead, and store tightly wrapped for a perfect Fall treat to enjoy with a cuppa hot tea or pumpkin spice coffee.
You'll need:
dry ingredients:
3 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 tsp. pumpkin pie spice
2 tsp. baking soda
1 3/4 tsp. salt
wet ingredients:
1 15 oz. can 100% pure pumpkin
1 cup vegetable oil
3/4 cup buttermilk
3 large eggs
1 tsp. pure vanilla extract
mix-ins:
1 1/4 cup chocolate chips [semi sweet or milk chocolate]
1 1/4 cups toasted pecan pieces
Preheat the oven to 350 degrees and spray 2 9x5 loaf pans with baking spray. [like Bakers Joy] In a large bowl sift together all of the dry ingredients.
In a separate bowl, whisk together all of the wet ingredients.
Add the wet mixture to the dry ingredients and mix until thoroughly moistened. This can easily be done by hand.
Add the mix-ins and stir until evenly distributed. If you prefer to use only pecans or only chocolate chips, the recipe will still work. In that case, increase to 1 1/2 cups.
Divide the mixture evenly between the two pans, and bounce the pans on the counter a couple of times to settle the batter.
Bake for 60-70 minutes. Test the center with a toothpick for doneness before removing to a rack to cool. Look for moist crumbs for the best results. Cool in the pans for 30 minutes, then remove and cool completely on a cooling rack. Yield: 2 loaves
Cook's note:
To toast the pecan pieces: Arrange in a single layer on baking sheet and roast at 350 degrees for 6-8 minutes. Cool completely before adding to the batter.
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