Page 37 - Valley Table- Winter 2025

PHOTO BY JULIA TURSHEN
zPUMPKIN CHOCOLATE CHIP BREAD
This bread gets all its stability from canned pureed pumpkin, not eggs (making it vegan, just
FYI). It’s the perfect thing to have on the counter for a quick breakfast on the way to school
or work, or as a snack when someone comes home from either of those things (or anything).
If you don’t have pumpkin pie spice, just use ¾ teaspoon each ground cinnamon and ginger
plus ½ teaspoon nutmeg.
Makes 1 loaf (8 to 10 slices)
INGREDIENTS:
Baking spray
2 cups all-purpose flour
½ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
2 tsp pumpkin pie spice (see headnote)
½ cup water
½ cup neutral oil (such as vegetable,
grapeseed, or canola)
1 cup canned pumpkin puree
1 cup packed light brown sugar
1 cup dark chocolate chips
PREPARATION:
1. Preheat your oven to 350°F. Spray a
9-by-5-inch loaf pan with baking spray
and line with a strip of parchment paper
(leave enough overhang at each short
end so you have “handles”).
2. Place the flour, salt, baking soda,
baking powder, and pumpkin pie spice in
a large bowl and whisk well to combine.
Using a wooden spoon, stir in the water,
oil, pumpkin puree, and brown sugar.
Stir in the chocolate chips. The batter
will be thick.
3. Transfer the batter to the prepared
pan, spread the top smooth with a spoon
or rubber spatula, and bake until a
toothpick inserted into the center comes
out clean, about 1 hour. Let the bread
cool to room temperature before taking
it out of the pan, slicing, and serving.
4. Leftovers can be stored at room
temperature in a container or wrapped
in plastic wrap for a few days.
December 2024 – February 2025 | valleytable.com 35