Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread

Recipe by Steve P.
READY IN: 3hrs 40mins
YIELD: 1 Loaf




  • 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.