Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread

photo by amy.cleaveland

- Ready In:
- 3hrs 40mins
- Ingredients:
- 13
- Yields:
-
1 Loaf
- Serves:
- 8
ingredients
- 3 1⁄4 - 3 3⁄4 cups all-purpose flour
- 2 packages active dry yeast
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 - 1⁄4 teaspoon ground cloves
- 3⁄4 cup milk
- 1⁄4 cup packed brown sugar
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 cup canned pumpkin
- 3⁄4 cup walnuts or 3/4 cup pecans
- 3⁄4 cup chocolate chips
- milk (for brushing on top)
directions
- In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
- In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
- Add to the flour mixture; add pumpkin.
- Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover and let rise in warm place until double (30 to 45 minutes).
- Punch dough down.
- Turn out onto a lightly floured surface.
- Cover and let rest for 10 minutes.
- Lightly grease an 8x4x2-inch loaf pan.
- Shape dough into a loaf; place in the prepared pan.
- Cover and let rise until double (25 to 30 minutes).
- Brush top with milk.
- Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
- If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
- Remove from pan.
- Cool on a wire rack.
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Reviews
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I tagged this recipe for the Zaar Chef Alphabet Soup game, because I had been wanting to try it for quite a while. I make bread (usually successfully) all the time, but something went wrong here, and I'm not completely sure what it was. The bread I got, while sweet, and pretty nice tasting, really should have risen quite a lot more than it did. I had trouble with the amount of flour, and think maybe it would have been better if I had used less flour. I will probably try again sometime and post an update then. Thank you for the delicious sounding recipe. No stars, because I don't know why my bread didn't turn out very well.
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A family favorite! I increased choc chips to 1c and omitted the nuts. I made the dough (without choc chips) in the bread machine, then braided the dough. I patted in 1/3c choc chip to each of the 3 strips before braiding; this technique helped distribute the choc chips very evenly! Baked 340F for 30 min.
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I enjoyed this bread very much. I did make a few changes but that was just to my taste. I followed the rising and kneading times and ended up with a large hearty loaf. It was great at my first Turkey dinner of the fall and toasted up well, also... I added 1/3 cup of molasses to the milk mixture as well as a heaping tablespoon of honey. I did not use choc. chips but raisins instead. I also choose pecans. I will be making this again, and again this fall. Thanks, Yours Truly, BWABM (better w/o a bread machine)
Tweaks
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I enjoyed this bread very much. I did make a few changes but that was just to my taste. I followed the rising and kneading times and ended up with a large hearty loaf. It was great at my first Turkey dinner of the fall and toasted up well, also... I added 1/3 cup of molasses to the milk mixture as well as a heaping tablespoon of honey. I did not use choc. chips but raisins instead. I also choose pecans. I will be making this again, and again this fall. Thanks, Yours Truly, BWABM (better w/o a bread machine)
RECIPE SUBMITTED BY
Steve P.
United States