Pumpkin Chocolate Chip Bread
10" dutch oven
3 1/3 cups unbleached all purpose Flour
1 tsp pumpkin pie spice
1 tbsp Cinnamon
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 1/2 teaspoon Salt
2 2/3 cups Sugar
2/3 cups Softened Butter
4 whole Eggs
1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
2/3 cups Water
1 cup Semi-Sweet Chocolate Chips
Cream sugar and butter until fluffy. Add eggs one at a time, mixing well after each addition. Add the mashed pumpkin and mix well. Whisk the dry ingredients together and add to the pumpkin mixture alternating with water. Fold in chocolate chips.
Pour into three well greased dutch ovens and bake at 350° for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Use 1 ring on the top and 1 ring on the bottom. Allow to cool completely before cutting.
**This makes three 10" loaves. I cooked 2 in my dutch ovens and 1 in my kitchen. I haven't tried baking a larger loaf in a 12" dutch oven, but it should work!**
The Finished Product
This is really good pumpkin bread. I doubt its as good as Kneader's, but it is definitely delicious. Those 3 loaves didn't even last until dinner time. The bread is very soft. So soft that it is a little hard to handle and cut. I would wait until its completely cool before cutting it. Also, the chocolate chips stuck to the bottom of the pot, so next time I'll use parchment paper on the very bottom of the pan (don't run it up the sides or the sides will be lumpy and ugly). We all loved this and gave it an A.