Pumpkin Chocolate Chip Loaf!! {review: Baked: New Frontiers in Baking}

It took a while, but I finally caved and bought myself a copy Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I own so many books and there are many more still on my wish list, that I have a method of choosing which book to buy next.

I lie, I have no method it’s usually on a whim and I make up all sorts of excuses why I need a new baking book. In all honesty I really probably never need another baking book ever. I have so many books with so much I want to bake that it is silly to even add to my collection. Not that it ever stops me as after I read this one I bought Baked Explorations: Classic American Desserts Reinvented by the same authors. I have no restraint. My thoughts on that one will come at a later day!

But back to this book what can I say that hasn't already been said? It’s been out for a while now (late 2008) All I know is that it will make you hungry. The design is very retro and perfect for a bakery that is run by two men. There are quite a few recipes ear marked for later baking. One that will be coming up soon! I can’t have America’s Test Kitchen and the Today Show claiming they have the best brownie recipe without trying it out!

I am surprised at myself for not having made the brownies first, but I had everything in my cupboard to make the Pumpkin Chocolate Chip Loaf.

I ended up halving the recipe and I forgot the water. I shared the whole recipe because my methods of splitting are a bit hard to explain. I don’t know if missing out the water made a difference to the loaf? But it’s turned out very dense and yummy. It is a very flavor filled cake and I highly recommend it! My two year-old loves it! Enjoy!! 

Pumpkin Chocolate Chip Loaf:

Makes 2 (9x5x3in) loaves:

3 ½ cups all-purpose flour (plain)
2 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp ground ginger (optional)
2 tsp baking soda (baking powder)
2 tsp salt
1 ¾ cups (one 15oz can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large eggs
1 tsp pure vanilla extract
1 ½ cups (12oz) semisweet chocolate chips

Pre-heat the oven to 350F/180C; butter 2 loaf pans, dust them with flour, and knock out the excess flour. Whisk the flour, cinnamon, nutmeg, allspice, ginger (optional), baking soda, and salt. In a separate bowl whisk the pumpkin puree and veggie oil until combined. Whisk in the sugar. Whisk in the eggs one by one and then add the vanilla. Add 2/3 cup room-temperature water and whisk until combined. Fold in the chocolate chips. Fold the dry ingredients into the wet. Do Not Over Mix. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use a spatula to smooth the tops. Bake until a toothpick inserted into the center of a loaf comes out clean, 1hr and 15 mins to 1hr 30 mins, rotating the pans halfway through the baking time. Cool for 15 mins on a cooling rack before turning out and cooling completely. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.