Hello October, it’s time to bake my classic Pumpkin Chocolate Chip Crackle Bread that has a special twist.
Pumpkin bread is a recipe that many of us have in our repertoire of baking and adding chocolate chips to the mix, gives it a special something that most people enjoy. A traditional quick bread is made by creaming butter, sugar and eggs and adding flavorings like pumpkin and vanilla, then carefully mixing in the dry ingredients. But in my recipe, sprinkling granulated sugar over the top gives this pumpkin bread a crevice looking top that’s not only lovely, but adds a slight crunch. I think baking with pumpkin can be the most autumnal thing to do in the month of October — it puts you in a fall-lie spirit.
After baking the bread, cool for 30 minutes before inverting and slicing. I like to give it away as small treats to friends, and if you’re around the Santa Ynez Valley, you can buy it from me directly this month @vineyardgirlbakes. Just follow me on Instagram to find out where I will be.
1/2 cup brown sugar
1/2 cup granulated sugar + 2 tablespoons
8 tablespoons softened butter
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups canned pumpkin
1/2 cup sour cream
1 cup chocolate chips
(Makes 1 Loaf)
- Preheat oven to 350 degrees. Spray or grease 9-inch loaf pan, set aside.
- In a stand mixer or large bowl, cream butter, 1/2 cup brown sugar, 1/2 cup granulated sugar on high speed for 4 minutes.
- Scrape down sides of bowl and add eggs, mix on high for 2 minutes. Add vanilla and mix for 1 minute.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
- While mixer is running on low, add dry ingredients. Add pumpkin and sour cream and mix on low until just combined.
- Add chocolate chips and mix for 30 seconds. Spoon into prepared pan and smooth out on top. Sprinkle 2 tablespoons of granulated sugar over top.
- Bake in oven for 1 hour-1 hour 10 minutes, or until a toothpick comes mostly clean. Remove and cool in pan for 30 minutes, before loosening with a knife around edges and inverting on to a rack. Enjoy!