Today I'm sharing pumpkin chocolate chip bread and shedding some fascinating history on canned pumpkin. Pumpkin is absolutely iconic of America, and it was one of the earliest foods brought to Europe from America.
source, source, and source)
This goes to show that we American, even way back in the 1800s, can and will protest about anything. Some things don't change much.
source and source).
I liked this recipe because it was perfectly fluffy and kept its shape. I wanted a big fat loaf of bread, so I made 1.5x the epicurious recipe amounts (reflected below, hence the somewhat unusual measurements) and made some minor adjustments. No skinny flat looking loaves allowed in the house!
Pumpkin Chocolate Chip Bread
6 tablespoons unsalted butter, softened
generous 2 1/2 cups all-purpose flour
3/4 teaspoon fine salt
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/3 teaspoon ground allspice
1/3 teaspoon ground cloves
1 1/2 cups sugar
3/8 cup vegetable oil
1 1/2 cup canned pumpkin puree
3 large eggs
Preheat the oven to 350°F. Butter a 9-inch loaf pan.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.