Fall is the season for warm flavors. At this time of year, I find myself using cinnamon, nutmeg, apples and pumpkin more often than any other season.
Pumpkin is one of my favorite ingredients to play with. It can be used in sweet dishes such as pies and muffins or turned into something savory such as pumpkin soup. Since I haven’t had a lot of time to bake lately, I went with another quick bread this week. Pumpkin-chocolate chip bread, to be exact.
The original recipe made two loaves, but I only had enough pumpkin for one. Just as I was about to put it in the oven, I remembered I had a small amount of coconut left that needed to be used, so I threw it on top of the batter in the pan. I liked the texture it gave the top.
If you let this bread cool for the time the recipe recommends, you’ll end up with a moist loaf that is easy to cut through. I’ve found that cutting certain breads right after they come out of the oven can cause them to break apart. Let this one cool. It’s worth the wait.
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1 cup canned pumpkin
3/4 cup canola oil
3/4 cup semisweet or bittersweet chocolate chips
(Optional: 1 tablespoon coconut, brown sugar or oats)
Preheat oven to 350 degrees. Grease a loaf pan.
Combine flour, cinnamon, salt and baking soda in a large bowl. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients until just moistened. Fold in chocolate chips.
Pour into loaf pan. Top with coconut, brown sugar or oats. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan and placing on wire rack.