Friday, January 30, 2015

Perfect Pumpkin Loaf

Perfect. That's a word I reserve for something very special. My friend brought this loaf to our weekly gathering and it was so good I almost ate half a loaf! I bugged her until she revealed the recipe to me. She could not remember where she got it either, but I'm passing it on to you because it is something that needs to be shared. I hope it turns out as delicious for you. Her original recipe used 3 1/4 cups of all purpose flour but I changed 1 cup to whole wheat with good results.
Perfect Pumpkin Loaf - yields 2 loaves
2 ¼ cups flour
1 cup whole wheat flour
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
½ tsp. ginger

1 ¾ cups pumpkin
1 cup oil
1 cup white sugar
2 cups brown sugar
1 tsp. vanilla
2/3 cup water
4 eggs
1 ½ cups chocolate chips

Grease two large loaf pans.

Whisk together the flours, soda, salt, cinnamon, nutmeg, allspice and ginger in a small bowl.

Whisk together the pumpkin and oil in a large bowl. Add the sugars and whisk again. Add eggs, one at a time, whisking after each addition. Add vanilla and water and whisk again. Stir in chocolate chips. Fold in dry ingredients.

Bake 1 hour and 20 minutes at 350°F or until a toothpick comes out clean. If using convection oven, reduce heat to 325°F.

Cool in pans for 15 minutes and then turn out onto wire racks to cool completely.
See what happens when you leave it to cool? Your hungry husband comes home and "tastes" only a "little corner"! He promptly got yelled at and apologies were made, but the perfect loaf was just a little corner less than perfect! 
No big deal. It was, of course, delicious! I'm still trying to figure out if it was the allspice or the ginger that made it so much yummier than any pumpkin thing I've made before... I'll have to do some testing. Sounds like a tasty thing to do.

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