Although we were spoiled with sunny spring-like weather earlier this month, fall is definitely upon us now with temperatures reaching the 30s this week in Boston! Brrrrrrr! Out come the fleece jackets, cozy sweaters and boots (I even wanted gloves last night!). The leaves continue to change colors painting the landscape with beautiful yellows, oranges, and reds. Halloween approaches and carved pumpkins and gourds begin to dot the sidewalks and windowsills. And with all of this, comes the delicious and hearty flavors of fall: apples, pears, butternut squash, brussel sprouts and of course pumpkin!
Pumpkin is definitely a seasonal ingredient and I must admit that I tend to overdose on it a little bit every fall: pumpkin spice lattes, pumpkin ravioli, pumpkin cheesecake, pumpkin beer, and pumpkin whoopie pies. There is just something about it that is warming to the heart (and belly). Last weekend, I decided to bake a pumpkin bread that I could bring in to work for our team to eat after rounds. This recipe is another twist on my apple cinnamon chip bread recipe with pureed pumpkin substituted for the apples and chocolate chips instead of cinnamon chips. I also had some leftover streusel topping from making apple crisp so I decided to throw that on top for extra layer of flavor and texture. The result was a delicious, moist pumpkin and cinnamon flavored bread dotted with little morsels of chocolate, finished with a sweet, buttery crunch. While the streusel topping is an additional step and is purely optional, it definitely makes this recipe extra special and will have everyone coming back for seconds!
Chocolate Chip Pumpkin Bread (makes 2 loaves, may half for one loaf)
1 stick (½ cup) unsalted butter, melted
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 cups pumpkin puree (not pumpkin pie mix!)
2 tsp cinnamon
1 tsp ginger
2 pinches of ground nutmeg
2 cups old fashioned oats
1 ½ cups All Purpose Flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
6 oz. semi-sweet chocolate chips (or more to taste)
Streusel topping (optional, but delicious)- adapated from Barefoot Contessa
1/4 cup + 2 Tbs granulated sugar
1/4 cup + 2 Tbs light brown sugar, packed
1/4 teaspoon kosher salt
1/2 cup oatmeal
1/4 pound (1 stick) cold unsalted butter, diced
Preheat oven to 350º F. Grease 2 loaf pans.
Prepare the streusel topping if making by pulsing all ingredients in a food processor until mixture resembles peas. Set aside.
In a large mixing bowl, combine butter, white sugar and brown sugar. Mix until mixture is smooth. Add eggs one at a time. Add pumpkin puree and mix until well-combined.
In a separate bowl, combine cinnamon, ginger, nutmeg, oats, flour, baking powder, baking soda, and salt. Gradually fold into the pumpkin mixture until just combined. Stir in chocolate chips.
Pour into prepared pans and top with streusel topping (if using). Bake for 40-50 minutes or until golden brown on top and a toothpick inserted into the center comes out cleanly. Let cool slightly before serving.