Pumpkin Chocolate Chip LoafPrint Print Without Images
Anyone who has met me knows my appreciation and love for the changing of seasons. I welcome fall and all of it colours, it’s crunchy leaves and cozy evenings. I look forward to crisp morning runs, the abundance of local squash coming from Lepp Farms and the promise that some of my favourite family holidays are just around the corner. Though I don’t dabble in baking very often, I have a hard time turning down the season of pumpkin spice and there is nothing that I enjoy more with my tea than this soft and not overly sweet loaf. Okay, my Oma’s koek and stropewaffels would definitely take first place but those are very secret family recipes that I can’t share! This recipe freezes well, so I like to make mini loaves and freeze the rest to enjoy throughout the season. It’s best when it’s warmed up just a bit so the chocolate chips are melted, and most would say that a generous slab of butter would make it that much better as well. I, humbly say that I think it’s perfect just the way it is!
1 1/2 cup flour of choice (I use Anita’s Spelt)
1 cup pumpkin purée (not pumpkin pie filling)
1/4 cup olive oil
2 eggs beaten
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon baking soda
1/2 cup water or milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
a few handfuls of chocolate chips (or more to your liking!)
- Preheat oven to 350.
- Sift together dry ingredients (not the chocolate chips, I put those on top – or if you want them in the loaf, by all means do so, put in as much as you’d like!).
- Combine wet ingredients.
- Combine wet and dry ingredients. Pour into a greased loaf pan and sprinkle with chocolate chips.
- Bake for 40-50 minutes or until a toothpick comes out clean.