Pumpkin chocolate chip bread recipe

September 24, 4:17 PMDenver Cooking ExaminerRachel Ruff

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Healthy pumpkin bread batter (see slideshow below)

Here’s a great way to ring in the first week of fall with a pumpkin bread recipe that is both healthy and delicious with a few secret ingredients: whiskey, walnut oil, and chocolate.

Even though pumpkins are now on sale at the market, all you need is a can of pumpkin puree.

Chef Ruff’s Pumpkin chocolate chip bread recipe:

Preheat the oven to 350 (high altitude 325) and grease two 81/2 x 41/2 inch loaf pans.

3 cups AP flour
2 tsp baking powder
2 tsp baking soda
4 tsp ground cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp salt
2 cups (one can) pumpkin puree
1/2 cup granulated sugar
4 tbs honey
1 cup brown sugar
4 large eggs
¼ cup walnut oil
2 tbs whiskey
1 2/3 cup buttermilk
2 cups chocolate chips
2 cups raisins
1 cup chopped walnuts for garnish on top of loaves

In a large bowl whisk together the flour, baking powder, baking soda, spices, salt and set aside. In another large bowl, mix together the pumpkin puree and honey and sugars, until sugar is dissolved. Next whisk in eggs, oil, and whiskey. Add the flour in batches alternating with buttermilk and ending with flour until just mixed. Stir in chocolate chips. Pour batter into loaves and sprinkle chopped walnuts on top in a row down the center of the loaves in a vertical line. Bake until a toothpick in the center comes out clean, about 55 to 60 minutes.

Tastes best the next day when the flavors meld. Loaves can be frozen for one to two months wrapped in foil and sealed in a freezer bag.(slideshow below with more tips)