Wednesday, October 20, 2010


Adapted from a Bon Appetit recipe, this was a great way to use up extra pumpkin after making pie. Very moist and not too sweet, even with the chocolate chips.

1 cup all purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg
½ cup butter, room temperature
¾ cup brown sugar
3 large eggs, room temperature
1 ¼ cups pumpkin puree
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup chocolate chips
1 cup pecan pieces

Preheat oven to 350. Butter and flour 4 mini loaf pans. Whisk together first 8 ingredients. Cream together butter and sugar. Beat in eggs one at a time. Beat in pumpkin and vanilla. Stir in dry ingredients and buttermilk. Fold in nuts and chocolate chips. Divide batter evenly among loaf pans.

Bake until tester comes out clean, about 35 minutes. Cool in pan on a rack for about 15 minutes then turn out onto rack and cool completely.

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