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Pumpkin chocolate-chip nutbread

by Linda Theil

In a post-Thanksgiving frenzy for all things pumpkin, I searched Fanny Farmer for a pumpkin bread recipe, but no luck. So I turned to the original 1979 Dutilh First United Methodist Church Cookbook, and of course, there on page 225 was Sharon Cox's "Pumpkin Nut Bread". I reduced the recipe size and changed a few things -- like using butter instead of oil since the only oil I had on hand was olive oil, and replacing the water with juice; and, oh, yeah, adding extra spice and chocolate chips! Turned out pretty tasty! Thank you, Sharon Cox, and thank you 1979 editors of the best cookbook in the whole world!

Pumpkin Chocolate-chip Nutbread

adapted from Pumpkin Nut Bread recipe by Sharon Cox, p. 225 original Dutilh First United Methodist Church Cookbook, 1979


Preheat oven to 350-degrees.

Grease, and line standard loaf pan with parchment paper.


Sift together in large bowl:

1-1/2 cup plus three tablespoons all purpose flour

3/4 tsp salt

1/2 tsp freshly grated nutmeg

1-1/2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon 

1/4 tsp ground cloves

1/2 tsp ground ginger


In a separate bowl mix together:

1/2 cup softened butter

1/3 cup apple, orange, or pineapple juice

2 beaten eggs

1 cup canned pumpkin puree


Combine wet ingredients with dry ingredients, stir to mix, but do not beat.


Add:

1 cup chopped walnuts or pecans

1 cup semi-sweet chocolate chips


Pour into prepared loaf pan. Bake 350-degrees for 60-65 minutes. Cool five minutes in pan. Remove, and cool completely. Slice, and serve with cream cheese whipped with a little juice, as chosen, to spreadable consistency. Add a little honey if desired.


Update Jan. 6, 2025



I am trying to develop a standard nutbread recipe that can be tailored to whatever is in your cupboard.


Orange/Chocolate Spice Nutbread


Preheat oven to 350-degrees.

Grease, and line standard loaf pan with parchment paper.


Sift together in large bowl:

2 C. flour

3/4 C. sugar

2 tsp. baking powder

1 tsp. salt

1 tsp ground cinnamon 

1/4 tsp ground cloves

1/2 tsp ground ginger


In a separate bowl, mix together:

4 Tbl. butter, melted

1 egg, beaten

3/4 C orange juice


Combine wet ingredients with dry ingredients, stir to mix, but do not beat.


Add:

1 cup chopped walnuts or pecans

1 cup semi-sweet chocolate chips


Pour into greased and parchment-lined 9 x 5-inch prepared loaf pan. Bake 350-degrees for 60 minutes. Cool five minutes in pan. Remove, and cool completely.


Update Jan. 17, 2025


Basic Nut Bread recipe


Mix:

2 cups flour

1 cup sugar, granulated, light brown, or dark brown

2 tsp baking soda

1 tsp salt

1-2 tsp spice or spice mixture, if desired

Examples: ground cinnamon, ginger, cloves, nutmeg


In separate bowl, mix:

1/2 cup butter, softened (or vegetable oil)

2 eggs, beaten

1 cup fruit puree and/or fruit juice

Examples: mashed banana (aproximately three bananas), pumpkin puree, applesauce, orange juice, pineapple juice, apple juice  


Combine wet ingredients with dry ingredients, stir to mix, but do not beat.


Add:

1-2 cups nuts, candy chips, and/or dried fruit

Examples: walnuts, pecans, chocolate chips, milk-chocolate chips, butterscotch chips, raisins, dried cranberries, dried cherries, diced dried apricots, snipped dates


Pour into greased and parchment-lined, 9 x 5-inch, loaf pan. Bake 350-degrees for 60 minutes. Cool five minutes in pan. Remove, and cool completely.






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