Pumpkin Chocolate Chip loaf and Zumba arms…huh?

Today I’m hosting my wonderful friend, Lu, who usually blogs over at her yummy, funny, colorful (as in photos, not that Shades of Gray nonsense) and sometimes poetic blog, Mudpuddle. Lu often shares the limelight with Weegie, an adorable Corgi, frequently stirs up something incredibly yummy, and always serves up a chuckle or three.

Subscribe to her blog so you won’t miss any of the fun she cooks up, both in town and on her farm where the Weege and her hubby, The Chief, a gentleman farmer, find all sorts of Texas things to share. 

Bev: Tell us what you mean by “Zumba arms,” Lu. The really buff kind…like sleeveless in Seattle…?

Lu: Sadly, I don’t mean Zumba arms like all toned and in shape.
I mean Zumba arms as in sore and barely able to lift them.
And while you could probably care less, I relay this information to explain why there will be no exciting action shots in the step-by-step recipe that follows.

It was all I could do to hold the camera.  Much less a spoon or whisk at the same time.

But listen.

Y’all need to go to Zumba with me.  It was fun.  We did the merengue, the salsa, the samba and mostly the sweat.  After the whole treadmill/pork butt debacle of earlier in the week, I completely got through the class without creating any kind of spectacle.  So SCORE!

To celebrate, I decided to bake something.

I am nothing if not a puzzle.

And as The Chief (her hubby) would say, “with a few pieces missing.”

But I see absolutely nothing wrong with celebrating my introduction to the spicy, Latin, exercise world with a seasonal baked good.

I think you’ll all agree.

But first, I need to talk about pumpkin.

Bev: Like these Lu?

Lu: No, the real kind, Bev, but these are lovely.

Bev: Thanks!

Lu: As I was saying, I’m not the biggest fan.  The taste in baked goods can be too pumpkiny, too pumpkin-ish, and sometimes a little overly pumpkin-esque for my taste.

So, I’m always intrigued when I find an appropriately season-celebrating recipe that has a little twist to it.  Like the Pumpkin Cheddar muffins I plan to share with you next week, or today’s

Pumpkin Chocolate Chip Loaf.

From Baked Bakery, Brooklyn, New York

3 ¼ c. flour                                                                                 1 cup vegetable oil
2 tsp. cinnamon                                                                          3 cups sugar
½ tsp. freshly ground nutmeg                                                    4 large eggs
½ tsp. ground allspice                                                                1 tsp. pure vanilla extract
½ ground ginger (optional)                                                        1 ½ cups (12 oz.) semisweet chocolate chips
2 tsp. baking soda
2 tsp. salt
1 ¾ cups (one 15-oz. can) pumpkin puree
Preheat oven to 350.  Butter two 9x5x3 inch loaf pans.  Dust them with flour, and knock out excess flour.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined.  Add the sugar and whisk again.  Whisk the eggs into the mixture, one at a time, followed by the vanilla.  Add 2/3 cup room-temperature water and whisk until combined.  With a rubber spatula, stir in the chocolate chips.
Fold the dry ingredients into the wet.  Do not over mix.
Divide the batter between the prepared pans.  Gently knock the bottom of the pans against the countertop to even out the batter.  Use the spatula to smooth the tops.
Bake in the center of the oven until a toothpick inserted into the center of the loaf comes out clean, 1 hour 15 minutes to 1 hour 30 minutes, rotating pans halfway through the baking time.  Transfer the pans to a wire rack and cool for 15 minutes.  Invert the loaves onto wire racks and cool completely before serving.
**********************************************************************************Butter the pans, dust with flour. Gather your ingredients.  I used Canola oil instead of regular vegetable oil, and vanilla bean paste instead of regular vanilla.  Why, you ask?  Because it’s what I had…

Whisk the dry ingredients together…

Use your favorite big bowl.

Uh.  I hadn’t whisked yet here.  My arm was hurting.

In another bowl, also a favorite, mix together the pumpkin puree and the oil. Now add the sugar and whisk well. Yick.  Kind of Halloweenish, no?

Now add the eggs, one at a time.

Whisk until each egg is combined.

Now add the vanilla.


Stir well.

Now add 2/3 cups water and the chocolate chips- stir well.

Then dump in the dry ingredients and mix ‘er all up…

Here’s what you get…

Divide the batter evenly into the two baking dishes.  Bake in 350 degree oven.

Bake for between 1 hour and 15 minutes and 1 hour and 30 minutes, depending on the disposition of your oven…

I may or may not have eaten a piece in celebration – you know, of the Zumba arms and all…

I won’t say either way – one would be an unnecessary confession, and the other a complete lie.

I think you’ll like it.

Have a great weekend, and thanks for having me, Bev!


Here’s our guest…wait…what is that book? >grin<

Look at you, holding up Autumn Changes with your Zumba arms! Friendship doesn’t get any better than that. Did I tell you there’s a recipe in the back of it–
Enough about the book, Bev, they get it.
Sorry. Ahem…thanks for stopping by, Lu! Give the Weege a cuddle for me, and I’ll see you in the Mudpuddle
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5 thoughts on “Pumpkin Chocolate Chip loaf and Zumba arms…huh?

    1. Bev Post author

      We had a blast putting it together, and even more fun sampling the results! Thanks for stopping in and pinning it, Joanne. I know you’re a baker, I hope you enjoy the recipe.

    1. Bev Post author

      Thanks, Karen, but full disclosure, Lu did all the heavy lifting on this one. Get it? LOL Yes, her cooking’s epic. Ep-IC!


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