Pumpkin Chocolate Chip Loaf Cake

A few months ago, I received a frantic text from Z's mom..."I'm in Brooklyn...where should I go to eat?" While Brooklyn is a neighborhood I haven't explored as much as I would like, I did have a few places to send her to.

A bakery at the top of my list to visit is Baked, a classic American-style bakery. They are famous for their brownie, and I've featured their Pumpkin Whoopie Pies here on the blog.

Z's mom came back with a positive report--everything was delicious, and they have her a dozen cupcakes for free! While she couldn't bring me back cupcakes, she did send me one of their cookbooks, called "Baked Essentials".

Flipping through the cookbook, I was immediately drawn to the Pumpkin Chocolate Chip Loaf recipe. The orange and black combination is only fitting given upcoming Halloween celebrations!

Pumpkin and loaf cakes are a perfect match made in heaven; homey loaf cakes and pumpkin treats both conjure up images of crisp fall days and hot cups of tea.

I recommend making two batches, one for work on Friday and one for your friend's Halloween party. I promise it won't disappoint!

Pumpkin Chocolate Chip Bread

From Baked Essentials

1 3/8 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

2 teaspoons baking soda

2 teaspoons salt

1 3/4 cup pumpkin (one 15-ounce can)

1 cup vegetable oil

3 cups sugar

4 large eggs

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Butter a 9x5 inch baking pan, dust with flour, and knock out the excess. 

In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In another large bowl, whisk together the pumpkin and oil until well combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 1/3 cup room temperature water and whisk again. With a rubber spatula, fold in the chocolate chips.

Fold dry ingredients into the wet ingredients. Do not overmix.

Pour batter into prepared pan. Use spatula to smooth out the top. 

Bake in the center of the oven until a toothpick inserted into the center comes out clean, approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Rotate the pan halfway through baking. 

Transfer the pan to a wire rack and let cool for 15 minutes. Invert loaf onto a wired rack and cool completely before serving. 

Double Chocolate Banana Bread

This week, I'm sharing two loaf cakes that belong on your Halloween dessert table. Today's recipe is a dark as night chocolate banana bread studded with chocolate chips.

For Z's birthday, we stocked up on bananas for toast, and as per usual, we were left with a plethora  of bananas. We bought four times as many bananas as we needed! Instead of letting the bananas go to waste, we froze half, and then put the rest into banana breads. 

Z is big fan of banana bread and chocolate chips, and as soon as I saw this double chocolate banana bread recipe, I knew we had to give it a try. I love how dark the bread turns out, plus the surprising banana flavor. 

I baked the chocolate banana bread on a Sunday, with hopes of bringing leftovers into work, but it was so delicious that we devoured the whole loaf that day! It's crazy good. 

Loaf cakes like banana bread make perfect fall treats--they pair great with an afternoon cup of tea, and I love eating them warm out of the oven on a cold day. Oh, and did I mention there's no fancy equipment required, and the prep process takes less than 5 minutes? Another reason to add this into your baking rotation.

 On Wednesday, I'll share another loaf cake that is perfect for Halloween--hint: it's orange and black!

Other recipes you would like:

Classic Banana Bread

French Yogurt Cake

Double Chocolate Banana Bread

From Smitten Kitchen

3 medium or large very ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1 cup all purpose flour

1/2 cup Dutch processed cocoa powder

1 cup semisweet or bittersweet chocolate chips

Heat oven to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick cooking spray.

Mash bananas in bottom of large bowl. Whisk in butter, then brown sugar, eggs, and vanilla. Place baking soda, salt, flour, and cocoa powder into a sifter, and sift over wet ingredients. Stir ingredients together, and then fold in chocolate chips.

Pour into prepared pan and bake for 55 to 65 minutes, until toothpick inserted into the center of the cake comes out batter free. Let cool in pan for 10 to 15 minutes. Then run a knife around pan, and invert the cake onto a cooling rack. Move the cake right side up. Serve warm (my favorite) or at room temperature.