This Pumpkin Bread Recipe includes chocolate chips as an enticing variation.
Add chocolate chips to this Pumpkin Bread Recipe.
Your grandparents were right: food prepared in a cast iron skillet is mouthwatering and memorable. Dutch Oven and Cast Iron Cooking (Fox Chapel Publishing, 2013) delves into that tradition with over 75 delicious recipes for the Dutch oven, stovetop, oven, campfire, or grill. Editor Katie Weeber provides instructions for both inside and outside cooking methods. This Pumpkin Bread Recipe With Chocolate Chips is from the chapter “Breads.”
You can purchase this book from the GRIT store: Dutch Oven and Cast Iron Cooking.
1/2 C. brown sugar
1/2 C. chopped nuts
1/2 C. quick-cooking rolled oats
1 tsp. vanilla extract
2 T. butter
3 1/3 C. flour
1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
2 C. sugar
1 (15 oz.) can pumpkin
1 C. vegetable oil
4 eggs, lightly beaten
In a medium bowl, combine brown sugar, nuts, oats, vanilla and butter. Mix until topping is crumbly.
In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and sugar. Add 1/2 cup water, pumpkin, oil and eggs; mix batter well.
In the Oven
Preheat oven to 325°F. Grease Dutch oven with nonstick cooking spray. Pour batter into pot and sprinkle with prepared topping. Bake uncovered for 45 to 55 minutes or until bread tests done with a toothpick. Let cool before slicing.
Over the Fire (24+ hot coals)
Grease Dutch oven with nonstick cooking spray. Arrange about 1/3 hot coals in cooking ring and set pot on coals to preheat for 5 to 10 minutes. Pour batter into hot Dutch oven and spread evenly; sprinkle with prepared topping.
Cover pot and place remaining hot coals on lid. Bake for 40 to 50 minutes
or until bread tests done with a toothpick. Rotate pot and lid several times during cooking and replenish coals on top and bottom as needed to maintain cooking temperature. Let cool before slicing.
Add 2 cups chocolate chips to batter before baking.
Serve at room temperature.
Reprinted with permission from Dutch Oven and Cast Iron Cooking edited by Katie Weeber and published by Fox Chapel Publishing, 2013. Buy this book from our store: Dutch Oven and Cast Iron Cooking.
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