Liz and I have been bad bloggers lately. I don’t really have a good excuse besides a few computer problems that have made it a lot less convenient to blog. It’s not that I haven’t been baking, but I have to admit I haven’t been photographing anything I make. Sometimes the blogging process can actually suck the joy out of baking, and maybe we aren’t supposed to admit to that, but sometimes I just want to bake some muffins, eat said muffins, and sit down. Not style and photograph and edit and upload and post a recipe. Also, sometimes I alter recipes and then can’t remember what I did to them which is also very detrimental to the blogging process.
BUT, sometimes I get my act together, and I present Dark Chocolate Chip Pumpkin Loaf. I have made several pumpkin recipes lately and this one is the best so far. I altered this recipe from Java Cupcake. I changed the ratio of oil and sour cream but it still came out incredibly moist and tender. And no gluey consistency that sometimes pumpkin can create. Yay, no glue!
|Dark Chocolate Chip Pumpkin Loaf|
- 1 + 2/3 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 3 eggs
- 1 tsp vanilla
- 1/2 cup full fat sour cream
- 1/3 cup vegetable oil
- 2/3 cup chocolate chip (last few tablespoons reserved for top of loaf)
- Preheat oven to 350 degrees/ F. Line a loaf pan with parchment paper, or grease and flour pan.
- In a large bowl, sift together flour, salt, baking soda, baking powder and sugar. Set aside.
- In a separate medium-sized bowl, mix together pumpkin, eggs, vanilla, sour cream and oil. Stir to combine.
- Create a well in the centre of the dry ingredients and begin to gently fold in the wet ingredients.
- As you mix the wet and dry together, add most of the chocolate chips, reserving the last tablespoon or two in order to sprinkle on the top of the loaf. Fold in the chocolate until all the dry ingredients are incorporated, but careful not to over mix.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the loaf with the remaining chocolate chips.
- Bake for approximately 50-55 minutes.
- Let cool in pan for 5 minutes and then using the parchment, remove the loaf to a cooling rack. Wait for loaf to cool before slicing or loaf may fall apart.