Monday, December 31, 2012

Pumpkin Chocolate Chip Gingerbread Recipe

2 ½ cups granulated sugar
½ cup vegetable oil
½ cup unsweetened applesauce
4 eggs
⅔ cup water or milk
1 (15 oz.) can Libby’s pumpkin puree mix
1 heaping tsp. ground ginger
1 heaping tsp. ground cinnamon
1 heaping tsp. ground cloves
3½ cups all-purpose flour
1 ½ tsp. baking soda
1½ tsp. salt
1 tsp. baking powder

¾ to 1 cup chocolate chips, pref. 60% Ghirardelli bittersweet

Rolled oats

  1. Preheat oven to 350°F.
  2. Combine sugar, oil, applesauce, and eggs.
  3. Add water and mix.
  4. Stir in pumpkin mix, ginger, cloves, cinnamon.
  5. Separately combine flour, soda, salt, and baking powder.  I usually use a whisk to combine them.
  6. Add dry ingredients to wet ingredients in thirds until just mixed.
  7. Add chocolate chips.
  8. Divide batter between pans, filling no further than past the 60% level.
  9. Sprinkle tops with rolled oats
  10. Bake for ~ 50 min or until toothpick comes out clean.
  11. Makes ~ 8 x 4" x 2" x 2" mini-loaves or two large 10" x 5" x 3" loaves.
  12. I used these paper mini loaf pans
    2. You can buy them in bulk (and more cheaply during the holidays) at Plastic Container City at about 35 cents per pan, although Amazon is cheaper off season.
Notes: Adding applesauce enables the reduction of vegetable oil.  I think yogurt or sour cream will achieve the same effect, but I haven't tested this theory.

Also, I usually buy the large 30 oz cans of Libby's then use half.  Although Libby’s is presweetened and prespiced, the final loaf is not over sweet or spiced, in fact, it's just right.  I was previously using unsweetened organic pumpkin puree, but Libby's was cheaper and turned out just as tasty, if not better.


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