Pumpkin Bread smells, tastes, and looks like autumn. This recipe is an adaptation of one from a bread book I received as a shower gift nearly 40 years ago. I’ve added raisins and chocolate chips in place of the nuts to switch it up some, and to add back some of the sweetness I take away by decreasing the sugar. My batch was made with a Red Kuri squash that I had already used in pumpkin oatmeal (with raisins or apples, a splash of maple syrup and a pinch of cinnamon, cloves, and nutmeg), and pumpkin bread pudding. Using the last 1 1/2 cups in bread seemed right and good. Since we liked how it turned out, I’m sharing it here.
Pumpkin Chocolate Chip Bread
Preheat oven to 350˚ and oil two small or one regular size loaf pan.
3/4 c. brown sugar
1/3 c. oil or softened butter
1 1/2 c. baked pumpkin or pumpkin puree
1/3 c. milk
1 c. whole wheat flour
1 c. white flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1/3 c raisins (soak for 10 minutes in 1/3 c. water or rum or some combination to plump up and then drain)
2/3 c. dark chocolate chips
In a medium size bowl cream brown sugar and oil or softened butter.
Add eggs and beat in, one at a time.
Add pumpkin and milk, and mix in.
Sift together the dry ingredients and add to the pumpkin mix, blending well.
Stir in raisins and chocolate chips.
Pour into prepared pan or pans and bake until a toothpick inserted in the middle comes out clean (50-60 minutes for one loaf, 40 or so if in smaller pans).
Cool about 10-15 minutes in pans before taking out to finish cooling on drying racks.
Loafs freeze well.