I know Thanksgiving is right around the corner and my recipe today really is not for the Thanksgiving table, but it is perfect for this time of year where pumpkins abound!
Baking is really what type of cooking I enjoy to do most. I do a lot of baking, but I have not shared any of my baking adventures with you yet! This is the time of year where a lot of us put on our aprons and really get busy baking for family and others and this pumpkin bread is great make in this harvest time of the year!
This particular bread took a lot of trial and error for me in trying to find the perfect recipe for using a “real sweetner” instead of just white sugar. This recipe still yeields a moist, moderately spiced pumpkin bread! You really will not miss the sugar with it being maple sweetened! Cooking the pumpkin puree with the spices help enhance the flavors and give it a bit of carmel flavor, but if you don’t want to or have the time it comes out fine without the extra step. I usually don’t mind adding extra steps to ensure that it is perfect! Adding the buttermilk keeps it moist even when you use whole wheat flour and the cream cheese off sets the tang. I add chocolate chips for my little ones but feel free to leave them out or put nuts or raisins in its place. Whatever you want.the recipe is forgiving. It seems that lately I have not been faithful to post on a regular schedule, but I have lots of recipes to share with you for this time of year! So make sure to check back! Is there something you love to bake around the holidays?
I sure hope you enjoy this as much as we do. I have been making it to use at the dinner table instead of biscuts or rolls to change things up a bit for this Autumn season!
Chocolate Chip Pumpkin Bread
1 1/2 cups whole wheat pastry flour or 3/4 cup all purpose flour and 3/4 cup white whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup canned pumpkin puree
1 1/2 teaspoons ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup maple syrup or sugar
1/2 cup olive oil
2 1/2 ounces cream cheese, cut in small cubes
1/4 cup buttermilk
1 tablespoon molasses
1 teaspoon vanilla
1/2 cups chocolate chips or other add ins you like
1/ Preheat ovento 350 and grease and 8×4 inch loaf pan.
2. In a large bowl combine flour, baking powder, baking soda, and salt.
3. In a sauce pan combine the pumpkin puree, ginger, salt, nutmeg and cloves and cook stirring constantly, until reduced to 3/4 cup about 6 to 8 minutes. Off the heat stir int he oil, maple surup and cream cheese, and molasses..Let mixture sit for 5 minutes then whisk until smooth and no pieces of cream cheese remain.
4. Whisk together the buttermilk,vanilla and eggs then add the pumpkin mixture. Using a rubber spatula fold into the flour mixture until just combined. Add in 1/2 cups chocolate chips.
5. Scrap batter into prepared pan and mooth the top. Bake until toothpick inserted in middle comes out clean about 45 to 50 minutes ( maybe longer ).
6. Let the bread cool for 20 minutes before turning it over to cool on a wire rack to continue cooling. Serve warm or at room temperature.
Recipe Source: Adapted from a few of pumpkin recipes I have to be whole wheat and maple sweetened.