You should know that you haunt my dreams. Have I said too much?
Truthfully, I'm totally intimidated by you. And not just because I stink at baking you (and I do), but also because, if you turn out right, I might not be able to stop eating you. In true Type A fashion, it's all or nothing for me. Go big or go home.
I usually go home.
See, at my home, you won't find treats of your style stockpiled in the freezer for company. Or a dish of your candy corn buddies in the front hall. And most likely none of your naughty snack friends in the pantry. Although I did cave this week and pick up a box of spiced mini cremes to show my husband that yes, in fact, I CAN live a little. (Amy, that box you brought us last fall RUINED ME).
And I can't even buy your sweet-smelling candle cousins! Did you know that Yankee Candle makes Sea Salt Caramel? Ummmm, one whiff and I wanted to eat ev. ry. thing. I'm sick.
Instead, I need a specific reason to pull out my hand mixer for you. I require an occasion in order to cream together your butter and sugar bits. And I must NOT lick the beaters for fear of diving head-first into your raw state of affairs. You can call me No-Fun Nancy. I won't be offended.
So when a group of friends in the area decided to get together for a pumpkin recipe swap this week, I thought it'd be the perfect opportunity to introduce you to society. It's not every day when whole wheat flour, pumpkin puree, and chocolate chips can morph into a moist, spicy, chocolate-y bread perfect for snacking and sharing, am I right?
Why am I even asking you? You're a carb.
Alas, I woke up with a head cold. Cute. No one deserves my germs, so here we are, face to face. Girl and pumpkin bread. Chocolate lover on maternity leave at home all day with limited will power and spicy, dense, boredom problem-solver.
You are going DOWN.
Pumpkin Chocolate Chip Bread
Adapted from Two Peas & Their Pod
Makes 1 loaf
1 3/4 c white whole wheat flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
3/4 tsp salt
1 1/2 c granulated sugar
1/2 of a 15-oz can 100% pure pumpkin
1/2 c canola oil
1/3 c water
1/2 tsp vanilla
2 large eggs
1/2 c semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, oil, water, vanilla, and eggs with a hand mixer. Mix until smooth.
Beat in the flour mixture in thirds, pausing to thoroughly combine before adding the next third. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan, and bake for 60 minutes, or until browned and a toothpick inserted comes out clean. Let the bread cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool before slicing.