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Pumpkin Chocolate Chip Bread

12143A3B 13A9 47B0 9356 696127B6959E 1 105 c

Easy to make, but slow (65 minutes or so) to bake. A beautiful pale brown when out of the oven, probably due to the whole wheat flour that we are working our way through, plus the light brown sugar that the recipe calls for.

When I was checking for doneness, I didn’t pierce the crust in enough places, so missed that there was a layer of unbaked dough near the top of the both loaves. Lesson learned, I’ll know for next time. We’re going to let it stale and then make French toast out of it. I also need to figure out where the hot spots are in the oven.

I decided to add chocolate chips to the mix. That was a good decision. Next time I make it, I will probably cut the sugar in half because it was too sweet, especially with the addition of the chocolate chips.  

Food Network has a great webpage with 50 different quick bread recipes, which is a very useful resource. There are savory and sweet varieties.

This recipe will not change your life, although it was a good excuse to take our new stand mixer through its paces. I made a double batch and some flour and whatnot spilled over the edge of the mixer’s bowl. Once I got the liquid in though, it was easy and quick. Our stand mixer has a paddle that automatically scrapes the side of the bowl so that you don’t have to. It’s an excellent feature. 🍞🍪