recipe makeover: chocolate chip pumpkin loaf

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What an odd thing it is to travel back in time. All you need to do is insert a few words in a search toolbar and, voila!, a slew of posts from five years past greet you like old friends. Only your friends are blurred around the edges, harsh, your eyes squint as if you’re walking into the sun.

I’ve been baking this chocolate chip pumpkin loaf since 2007, and believe me when I say that the photos I’ve taken of this loaf, and its many incarnations, made me wince. The cringe-worthy close-ups {every novice food photographer starts with a close-up, because the need to get the detail in a chip or a piece of cake is critical. And the novice tires of this perspective and pulls back, in time, in need of the larger picture.} and errors in recipe writing put me to thinking that yesterday’s post is pretty apropos of this moment.

The past serves as a piece of information, context. The future is merely conjecture, and what we have, most definitively, is the present. Right now I like my food photography minimal, without ornamentation and styling. Right now, I like my loaves a little more virtuous so I can eat more of them, and allow for the taste of the pumpkin to come through.

In this latest incarnation, I’ve replaced 1 1/2 cup of white flour with whole wheat pastry flour. I’ve nixed 3/4 cup of sugar from the original recipe, and have mixed in almond extract for a note that cuts through the density and added in white chocolate chips for color and texture.

The result? A loaf that truly sings. Earlier versions were a bit too sweet and oily for my taste, while this loaf is full of flavor. Try it out + let me know how you score!

INGREDIENTS: Makes 3 loaves
1 cup cane sugar
1/4 cup light brown sugar, packed
3/4 cup safflower or grapeseed oil
4 eggs, room temperature
1 15 oz can of pumpkin puree
2/3 cup lukewarm water
1/2 tsp almond extract
2 cups white flour
1 cup of whole wheat pastry flour
1 tbsp ground cinnamon
1 tbsp ground nutmeg
2 tsp baking soda
1 1/2 tsps salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
3 standard 8½ x 4½ inch loaf pans

DIRECTIONS
Pre-heat the oven to 350F.

In a large bowl, beat the oil and sugars until combined. Beat in the eggs, puree, water and almond extract. You want to mix all of the ingredients until completely combined.

In a medium bowl, sift the flours, cinnamon, nutmeg, baking soda + salt. Slowly mix the dry ingredients into the wet ones until the flour mixture has been completely absorbed. The batter may look a little lumpy, don’t worry, and don’t overmix. Fold in the chocolate chips.

Divide the batter equally between the three pans, and smooth out the batter with an offset spatula. Bake the loaves for one hour, rotating the pans midway through the baking process. The loaves will be done when the a toothpick or cake tester comes out clean.

Rest the loaves in their pans on a rack for 10 minutes. Then turn out the loaves to the rack and cool completely. The pumpkin loaves are good for up to a week in an airtight bag/container, and can be frozen for up to a month.

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3 thoughts on “recipe makeover: chocolate chip pumpkin loaf

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